Porcini Mushroom Soup

Porcinis have a deeper, woodsier taste than some other mushrooms. If you can’t find them fresh, dried work just as well - just use half as many dried and soak them in water to rehydrate.

Step: 1

Melt butter in a large pot over medium heat. Add fennel, leeks, onion, and garlic; cook and stir until softened, about 10 minutes. Stir in chicken stock, potatoes, porcini mushrooms, and thyme. Bring to a boil; reduce heat to medium-low and simmer until potatoes are tender, 30 to 35 minutes.

Step: 2

Remove pot from the heat; stir in heavy cream, cream sherry, Worcestershire sauce, salt, and black pepper. Puree soup with an immersion blender until smooth.

Step: 3

Return pot to the heat. Simmer soup until warmed through, about 10 minutes.

Per Serving: 480 calories; protein 6.3g; carbohydrates 34.5g; fat 36.1g; cholesterol 124.7mg; sodium 941.9mg.

The word “stew” can process to both a dish and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.