Mushroom Soup with Venison Broth Recipe
OK another little gem straight out of Susan’s kitchen is this mouth watering, too good to be so simple, put down the spoon and slurp it right out of the bowl homemade Mushroom Soup with Venison Broth recipe!
So now you know why we posted the Versatile Venison Broth recipe first! 😀
Here’s what you need to do:
Mushroom Soup with Venison Broth | Ingredients:
• 1 Tbsp Butter
• 1 tsp Olive Oil
• 6 C Chopped Mushrooms
• 1 ½ C Venison Broth (Learn how to make Venison Broth here!)
• 2 Peeled and Chopped Russet Potatoes
• 2 Tbsp Chopped Fresh Parsley
• 6 Cloves Roasted Garlic (or more to taste) Chopped
• 1 Chopped Roasted Yellow Pepper
• 1 Liter Whipping/Heavy Cream
• 4 Tbsp Parmesan Cheese
• Salt & Pepper to taste
Mushroom Soup with Venison Broth | Directions:
In a medium saucepan sauté mushrooms in butter and oil. Add Venison Broth and potatoes let simmer until broth reduces to approx. half. Mash potatoes. (About 20 min.) Add chopped parsley, garlic and peppers. Stir to mix well. Add cream and let simmer on low, not boiling, until cream is well heated and slightly thickened. Add parmesan cheese. Add salt and pepper if desired. Stir until mixed. Serve while hot.
That’s it! Hope you like it! 😀
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