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Sherried Wild Mushroom Soup (Vegetarian)

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 180
Calories from Fat 150
% Daily Value*
Total Fat 16g 25%
Saturated Fat 8g 40%
Trans Fat 0g  
Cholesterol 45mg 15%
Sodium 580mg 24%
Potassium 210mg 6%
Total Carbohydrate 10g 3%
Dietary Fiber 1g 4%
Sugars 2g  
Protein 3g  
 
Vitamin A 4% Vitamin C 8%
Calcium 4% Iron 6 %
*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
Optional Ingredients not included in Nutritional Facts

Yield: 1/2 Gallon
Serving Size: 1 cup

Ingredients

Amount Ingredients
1 oz. Porcini Mushrooms, Dried
1 cup Water, Warm
2 Tbsp. 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. Shiitake Mushrooms, Sliced
4 oz. Chanterelle Mushrooms, Sliced (Any Blend May Be Used)
1 1/2 qt. Water
1 1/2 oz. Custom Culinary® Gold Label Savory Roasted® Vegetable Base
1/2 tsp. Thyme, Fresh, Chopped
1 1/2 cups Heavy Cream
1/4 tsp. Black Pepper, Ground
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

Directions

  1. Soak porcini mushrooms in 1 cup of 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. Sauté over medium heat for 5-7 minutes, stirring frequently.
  3. Add Master’s Touch® Roasted Garlic Flavor Concentrate and sliced mushrooms, mixing well. Sauté over medium heat 3-5 minutes.
  4. Add 1 1/2 quarts of water, Gold Label Savory Roasted® Vegetable Base, porcini mushrooms, soaking liquid, 1/2 tsp. chopped thyme and black pepper. Gently boil 20 minutes, stirring occasionally.
  5. Purée 3/4 of the soup in a blender. Return to remaining soup, add cream and sherry. Heat to boiling, stirring frequently.

Optional Ingredients: Serve with a garnish of fresh thyme.

Recipe By


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



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