Wild Mushroom Soup

• 2 vegetable bouillon cubes
• 2 cups boiling water
• 3/4 cup Madeira wine
• 4 cups fat-free reduced-sodium chicken broth, divided
• 1 (1/2-ounce) package dried porcini mushrooms, chopped
• 1 (1/2-ounce) package dried morel mushrooms, chopped
• 1 (1/2-ounce) package dried chanterelle mushrooms, chopped
• 2 tablespoons butter or margarine
• 6 green onions, sliced
• 1 medium onion, diced
• 3 tablespoons all-purpose flour
• 1 pound fresh white mushrooms, quartered
• 1/4 teaspoon freshly ground pepper
• Toppings: fat-free sour cream, chopped green onion
• Garnish: green onions

1. Dissolve bouillon cubes in 2 cups boiling water. Set aside.
2. Bring wine, 1/2 cup chicken broth, and dried mushrooms to a boil in a small saucepan. Remove from heat, and let stand 30 minutes.
3. Melt butter in a Dutch oven over medium-high heat; add green onions and diced onion. Saute until tender.
4. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in vegetable broth and remaining 3 1/2 cups chicken broth. Stir in wild mushroom mixture, white mushrooms, and pepper. Bring to a boil, stirring occasionally; reduce heat, and simmer, stirring occasionally, 30 minutes. Cool slightly.
5. Process mixture, in batches, in a blender or food processor (or use an immersion blender) until smooth, stopping to scrape down sides. Return to Dutch oven.
6. Cook over low heat, stirring occasionally, 5 minutes or until thoroughly heated. Serve with desired toppings. Garnish, if desired.
7. Note: For testing purposes only, we used Melissa's dried mushrooms.

vegetable bouillon cubes, boiling water, madeira wine, chicken broth, porcini mushrooms, morel mushrooms, chanterelle mushrooms, butter, green onions, onion, allpurpose, white mushrooms, freshly ground pepper, sour cream, green onions

Taken from www.myrecipes.com/recipe/wild-mushroom-soup (may not work)