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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place dried mushrooms in a small bowl. Add the 1/2 cup broth and the wine. Let stand 20 minutes. Drain and discard excess liquid. Coarsely chop mushrooms; set aside.

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Instructions Checklist
Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Remove 4 cups soup mixture, if desired; puree in blender or food processor. Return to saucepan. Stir in buttermilk and heat through. Do not boil. Makes 8 to 12 servings.

Make-Ahead Tip:
  • Prepare soup through pureeing step; cover and refrigerate up to 1 day. To serve, stir in buttermilk and heat through.

Nutrition Facts

243 calories; 15 g total fat; 8 g saturated fat; 34 mg cholesterol; 1001 mg sodium. 16 g carbohydrates; 1 g fiber; 11 g protein; 124 RE vitamin a; 1 mg vitamin c; 71 mg calcium; 2 mg iron;

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