Recipe of Perfect wild mushroom soup

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Before you jump to wild mushroom soup recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.

Many of us think that comfort foods are bad for us and that we must keep away from them. Sometimes, if your comfort food is basically candy or other junk foods, this holds true. Otherwise, comfort foods can be super nourishing and good for you. There are some foods that really can improve your moods when you eat them. If you feel a little bit down and you're in need of a happiness pick me up, try a few of these.

Green tea is really good for your mood. You knew green tea had to be in this article somewhere, right? Green tea is found to be packed full of an amino acid known as L-theanine. Studies prove that this specific amino acid can essentially induce brain waves. This helps improve your mental sharpness while having a relaxing effect on the rest of your body. You were already aware that green tea could help you become healthier. And now you are aware that it can help raise your mood also!

Now you know that junk food isn't necessarily what you have to eat when you want to help your moods get better. Try a few of these instead!

We hope you got benefit from reading it, now let's go back to wild mushroom soup recipe. You can have wild mushroom soup using 10 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare wild mushroom soup:

1. Use 1/2 oz of dried porcini mushrooms (about 2/3 cup).
2. Use 6 slice of bacon.
3. Take 3 of leeks ( white & green parts only),sliced & rinsed.
4. Get 2 tsp of 2 salt & 2 pepper.
5. Prepare 1 lb of mixed mushrooms like shiitake, cremini, or portobello, cleaned trimmed and sliced.
6. Get 1/4 cup of madeira or cognac.
7. Provide 1 of bay leaf.
8. Provide 1/2 cup of creme fraiche, plus more for serving.
9. You need 3 tsp of of flat-leaf parsley.
10. Provide 3 tsp of thyme whole.

Steps to make wild mushroom soup:

1. Bring 1 cup water to a small saucepan and add the dried porcini. Set aside to soften, about 20 minutes. scoop up the mushrooms, squeezing out the liquid and chop long ways, reserve in a small bowl.
2. Ladle 2/3 cup of the soaking liquid into a measuring cup, taking care to leave any grit at the bottom of the saucepan.
3. Line a plate with paper towels, cook the Bacon in a soup pot over medium heat until crispy, transfer Bacon to the plate and add butter,leeks and 1-1/2 teaspoon salt to the drippings in the pot and cook stirring occasionally.
4. When leeks are soft (about 10 minutes ) add the fresh and reserved soaked mushrooms 1/2 teaspoon black pepper and another 1-1/2 teaspoon of salt. Increase heat to high and cook (stirring occasionally, until mushrooms are wilted (about 5 minutes.
5. Add the Madeira or Cognac and cook uncovered until the mixture is almost dry, add 6 cups of water and the reserved mushroom soaking liquid and bring to a simmer.
6. tie parsley, thyme. and bay leaf together toss in pot, cover & reduce heat simmer until mushrooms are tender (about 30 minutes ).
7. Scoop out about 2 cups of the mushrooms with a slotted spoon &puree in blender with 1cup of the broth & the creme fraiche until very smooth. Stir the puree unto the soup, taste to see if salt or pepper is needed, remove the herb bundle. top with a teaspoon of creme fraiche over each serving and crumble some bacon on top..

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