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Sherried Wild Mushroom Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 190
Calories from Fat 160
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Trans Fat 0g  
Cholesterol 50mg 17%
Sodium 630mg 26%
Potassium 170mg 5%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 8%
Sugars 1g  
Protein 3g  
 
Vitamin A % Vitamin C %
Calcium % Iron %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1/2 Gallon
Serving Size: 1 cup

Ingredients

Amount Ingredients
1 oz Porcini mushrooms, dried
1 cup Water, warm
2 Tbsps Olive oil
2 each Leeks, thinly sliced (white part)
2 each Shallots, diced
1 Tbsp Custom Culinary® Master’s Touch® Roasted Garlic Flavor Concentrate
4 oz Shitake mushrooms, sliced
4 oz Chanterelle mushrooms, sliced (any blend may be used)
1 1/2 qts Water
1 oz Custom Culinary® Gold Label Savory Roasted® Chicken Base
1/2 tsp Thyme, fresh chopped
1/4 tsp Black pepper, ground
1 1/2 cups Heavy cream
1/4 cup Sherry
2 sprigs Thyme, fresh

Recommended Products: 9800 Gold Label Savory Roasted® Vegetable Base, 9815 Master’s Touch® Roasted Garlic Flavor Concentrate

Alternate Product Options: 9105 Gold Label Savory Roasted® Chicken Base

Directions

  1. Soak porcini mushrooms in warm water for 30 minutes. Strain and save liquid. Squeeze the mushrooms removing as much liquid as possible then finely dice mushrooms, set aside.
  2. In a 1 gallon sauce pot heat olive oil over medium high heat. Add leeks and shallots. Saute over medium heat for 5-7 minutes, stirring frequently.
  3. Add sliced mushrooms and Master’s Touch® Roasted Garlic Flavor Concentrate, mixing well. Saute over medium heat 3-5 minutes.
  4. Add water, Gold Label Savory Roasted® Chicken Base, porcini mushrooms, soaking liquid, thyme, and black pepper. Gently boil 20 minutes, stirring occasionally.
  5. Puree 3/4 of the soup in a blender. Return to remaining soup, add cream and sherry. Heat to boiling, stirring frequently.
Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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