GREAT COOKING ITEM Recipes

Venison and Mushroom Soup with Cheesy Garlic Bread Recipe

By RVL / August 11, 2019

Venison and Mushroom Soup with Cheesy Garlic Bread Recipe

Perfect on a cold day, this venison soup features dried chanterelle mushrooms and a cheesy garlic bread topping.

BY  AUTHOR OF TIMBER 2 TABLE WILD GAME RECIPESPRINT RECIPE

PREP TIME
COOK TIME
5
SERVES
MEDIUM
DIFFICULTY

A cold day often calls for a warm bowl of soup. This venison and mushroom soup uses dried mushrooms. If you didn’t dry your own mushrooms back when it was warmer, you can find dried mushrooms at most grocery stores.

Soak the dried mushrooms in warm water to soften.

Soak the dried mushrooms in warm water to soften.

Use any cut of venison you like, just trim it well and cut it into bite-sized cubes. Toss the venison in seasoned flour, then brown them in oil a bit before making the soup.

Toss the venison in seasoned flour and brown in oil.

Toss the venison in seasoned flour and brown in oil.

Once the soup has cooked, spoon it into oven-proof bowls and top with a slice of toasted buttery garlic bread. Sprinkle over a handful of shredded cheese and run the bowls under the broiler to melt the cheese.

Slide the soup bowls under the broiler to melt the cheese. Serve with garlic bread grilled cheese sandwiches.

Slide the soup bowls under the broiler to melt the cheese. Serve with garlic bread grilled cheese sandwiches.

INGREDIENTS

2 pounds venison, cut into cubes

1 onion, diced

1 cup seasoned flour

1 cup dried mushrooms, soaked in warm water to soften

5 cups water

4 teaspoons beef base concentrate

1 tablespoon Worcestershire sauce

1 tablespoon tomato paste

1 packet French Onion Soup Mix

1 bay leaf

16 ounces egg noodles

5 slices garlic bread, toasted

2 cups shredded mozzarella cheese

COOKING INSTRUCTIONS

Toss the venison in seasoned flour. In two tablespoons vegetable oil, brown the venison cubes over medium-high heat. Remove the venison from the pot and add the diced onions. Stir until softened.

Return the venison to the pot. Add the softened mushrooms, water, French onion soup mix, beef-base concentrate and bay leaf. Stir in the tomato paste and Worcestershire sauce. Reduce the heat, cover, and simmer the soup for 2 to 3 hours.

Remove the bay leaf and add the egg noodles. Continue cooking for another 30 minutes or until the pasta is done.

Put the soup in oven-proof bowls, then top with a slice of buttery toasted garlic bread and a sprinkle of cheese.

Put the soup in oven-proof bowls, then top with a slice of buttery toasted garlic bread and a sprinkle of cheese.

Spoon the soup into oven-proof bowls, then top with a slice of garlic bread and a handful of shredded mozzarella cheese.  Run the bowls under the oven broiler to melt the cheese. We like to serve the soup with grilled cheese sandwiches made from garlic bread.

You may also like