Complimentary Recipe – “Woodland Blend” Wild Mushroom Soup 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Fresh (Wild) mushrooms shouldn't be substituted; they'll make the soup watery. Ingredients: 2 vegetable bouillon cubes 2 cups boiling water 3/4 cup Madeira wine 4 cups fat-free reduced-sodium chicken broth, divided 3 oz – dried Woodland Blend Wild 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 Preparation: Dissolve bouillon cubes in 2 cups boiling water. Set aside. 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. Melt butter in a Dutch oven over medium-high heat; add green onions and diced onion. Sauté until tender. 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. 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. Note – The soup has been tried both in this from and without the blender step – both are excellent and should be left to the discretion of the chef. Cook over low heat, stirring occasionally, 5 minutes or until thoroughly heated. Serve with desired toppings. Garnish, if desired. Yield: Makes 8 servings (serving size: 1 cup) Southern Living September 2004

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