Soak dried mushrooms in water overnight (about 8 hours). Drain mushrooms, reserving 1 cup soaking water. Remove stems, if necessary. Cut mushrooms into 1-1/2-inch pieces; set aside.
Make this soothing vegetarian mushroom soup for the crisp autumn days.
Servings and Ingredients
|5 (1/2-oz. each) pkgs. Melissa's dried mushroom medley|
|4 c. water|
|¼ c. Hy-Vee salted butter|
|1 (8-oz.) pkg. Melissa's assorted pearl onions, peeled|
|2 medium Melissa's shallots, chopped|
|1 (8-oz.) pkg. baby bella mushrooms, sliced|
|2 tbsp. Hy-Vee all-purpose flour|
|2 tbsp. Hy-Vee chopped pecans|
|2 tsp. Spice World minced garlic|
|1 (32-oz.) container Hy-Vee vegetable cooking stock|
|½ c. dry sherry cooking wine|
|2 tbsp. fresh sage, chopped; plus sprigs for garnish|
|2 tbsp. fresh thyme, chopped; plus sprigs for garnish|
|2 tbsp. Gustare Vita red wine vinegar|
Things To Grab
- 4-quart Dutch oven
Melt butter in a 4-quart Dutch oven. Add pearl onions and shallots. Cook over medium heat for 2 to 3 minutes or until translucent, stirring occasionally. Add rehydrated baby bella mushrooms. Stir in flour; cook and stir over medium-low heat for 4 to 5 minutes or until golden brown. Stir in pecans and garlic; cook for 1 minute more.
Remove Dutch oven from heat. Add stock dry sherry, 1 cup reserved mushroom water, 2 tablespoons sage, 2 tablespoons thyme, and vinegar. Return to heat. Simmer, covered, over medium-low heat for 30 to 45 minutes or until mushrooms and pearl onions are tender. Garnish with sage and thyme sprigs, if desired.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 20mg
- Sodium: 560mg
- Total Carbohydrates: 24g
- Protein: 5g
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