Wild Mushroom And Buttermilk Soup

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I got this recipe 10 years ago from one of the old cooking bbs fidonets. (remember those?!) it was posted by eleanor creighton! . i hope she doesn't mind my re-posting it here. use dried chantrelles, cepes, morels or a mixture.

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Steps

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In a small bowl combine dried mushrooms , 1 / 4 cup broth and 2 tbs.

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Of the madeira.

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Let stand 20 minutes stirring occasionally.

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Drain off liquid and discard.

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Squeeze out excess liquid.

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Coarsely chop mushrooms.

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In a large saucepan melt butter.

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Add onion and cook until tender 2 to 3 minutes or until most liquid has evaporated.

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Stir in flour.

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Add 4 cups broth and pepper.

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Bring to boiling stirring constantly.

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Reduce heat simmer uncovered , 30 minutes stirring occasionally.

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Remove 2 cups soup mixture and puree in blender or food processor.

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Return to saucepan.

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Stir in buttermilk and remaining madeira and heat through.

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Do not boil.

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Serve with hot , crusty bread.

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Ingredients

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dried wild mushrooms, chicken broth, madeira wine, butter, onions, button mushrooms, shiitake mushroom, all-purpose flour, fresh ground black pepper, buttermilk