8 cups assorted wild mushrooms, chopped and thinly sliced
a sprinkle salt and pepper
3/4 of a cup unbleached all-purpose flour
mushroom broth (see above)
½ cup white wine
1½ cups 18% cream
To serve:
¼ cup chopped parsley
homemade croutons
salt and pepper to taste
Takes ,
serves 8.
Instructions
To make the mushroom broth: Place dried mushrooms into small bowls and fill with boiling water. Let mushrooms steep for 20 minutes. Strain, adding the liquid to a measure containing the 5 cups of water.
Place the soaked mushrooms into a food processor fitted with a blade attachment along with the cremini and white mushrooms. Pulse to finely chop. Transfer chopped mushrooms to a bowl.
Place butter and oil into a large soup pot on medium-high heat. When the butter melts and everything starts bubbling, add the onion, garlic, celery and carrots. Stir, cover and cook for 5 minutes or until vegetables are soft.
Add the chopped mushrooms, the mushroom-steeping liquid and a few sprigs of thyme. Bring to a boil, then reduce to simmer and cook for 20 minutes.
When the broth is cooked, strain and reserve the liquid for the soup.
Make the wild mushroom soup: Place large soup pot on stovetop set on medium-high heat. Add the butter. When the butter has melted and is bubbling, add the leeks, onion and garlic. Stir, cover and cook for 5 minutes or until soft and translucent.
Add the wild mushrooms, stir, cover and cook for about 5 minutes.
Sprinkle with salt, pepper and flour and stir to combine. Cook for 2 minutes.
Add the mushroom broth and stir to combine. Add the white wine and cook until the soup thickens.
Add the cream, cover and simmer for 10 minutes.
Add chopped parsley plus salt and pepper to taste.
Garnish with more parsley and serve with homemade croutons.
Wild Mushroom Soup
Ingredients
For the mushroom broth:
1 package dried chanterelle mushrooms
1 package dried morel mushrooms
5 cups water
8 ounces cremini mushrooms
8 ounces white mushrooms
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 small white onion, finely chopped
2 cloves garlic, finely chopped
1 cup chopped celery
1 cup chopped carrots
a sprinkle salt and pepper
a few sprigs fresh thyme
For the wild mushroom soup:
4 tablespoons butter
2 leeks, thinly sliced
½ a large white onion, chopped
2 garlic cloves, finely chopped
8 cups assorted wild mushrooms, chopped and thinly sliced
a sprinkle salt and pepper
3/4 of a cup unbleached all-purpose flour
mushroom broth (see above)
½ cup white wine
1½ cups 18% cream
To serve:
¼ cup chopped parsley
homemade croutons
salt and pepper to taste
Directions
To make the mushroom broth: Place dried mushrooms into small bowls and fill with boiling water. Let mushrooms steep for 20 minutes. Strain, adding the liquid to a measure containing the 5 cups of water.
Place the soaked mushrooms into a food processor fitted with a blade attachment along with the cremini and white mushrooms. Pulse to finely chop. Transfer chopped mushrooms to a bowl.
Place butter and oil into a large soup pot on medium-high heat. When the butter melts and everything starts bubbling, add the onion, garlic, celery and carrots. Stir, cover and cook for 5 minutes or until vegetables are soft.
Add the chopped mushrooms, the mushroom-steeping liquid and a few sprigs of thyme. Bring to a boil, then reduce to simmer and cook for 20 minutes.
When the broth is cooked, strain and reserve the liquid for the soup.
Make the wild mushroom soup: Place large soup pot on stovetop set on medium-high heat. Add the butter. When the butter has melted and is bubbling, add the leeks, onion and garlic. Stir, cover and cook for 5 minutes or until soft and translucent.
Add the wild mushrooms, stir, cover and cook for about 5 minutes.
Sprinkle with salt, pepper and flour and stir to combine. Cook for 2 minutes.
Add the mushroom broth and stir to combine. Add the white wine and cook until the soup thickens.
Add the cream, cover and simmer for 10 minutes.
Add chopped parsley plus salt and pepper to taste.
Garnish with more parsley and serve with homemade croutons.
Wild Mushroom Soup
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A collection of wild mushrooms sautéed with garlic and leeks in a rich, creamy soup…
Last fall, we received a request from a Weekend at the Cottage subscriber asking if we had a recipe for a WILD MUSHROOM SOUP. I always answer messages, notes and emails like that in the same fashion: “Not yet!”. But, just so you know how we operate here, if it’s something we think we’ll wanna eat too, it will end up on our wish list and gets added to the test kitchen schedule. If you’re reading this thinking, “I’ve got an idea for a recipe!”, we’re listening. Send your ideas to contact@weekendatthecottage.com.
OK, let’s get back to this recipe. We looked at mushroom soup and agreed that if we did it, it needed to be off-the-charts, out-of-this-world delicious. Although that’s a tall order, we love a challenge. The final word on this requested recipe: it really is something quite magical.
When a soup is this memorable, this fantastic, we call it a “WATC keeper”. How about you PIN it to a favourite Pinterest soup board, BOOKMARK the page for quick access, or forward this post onto your friends? It is the mushroom soup recipe everyone should be making!
Here’s how we make WILD MUSHROOM SOUP:
GO WILD
Thinking about how to build a pronounced wild mushroom flavour in this soup, I was reminded of a time a friend showed me how to make mushroom risotto. I was amazed that he used dried mushrooms, as I had never heard of such a thing. Now though, I often use dried mushrooms for everything from soups and sauces to stews and pasta dishes.
Dried mushrooms are also helpful when you’re up in cottage country and fresh wild mushrooms aren’t around. Look for packages of dried wild mushrooms at your local grocery store. I chose morels and chanterelle for this recipe, but you can use your favourites too. See our AMAZON links below if you’d like to order.
FIND FRESH
Although fresh wild mushrooms aren’t available everywhere, I’ve found a few stores do carry them year round. Best to call ahead before you head out and aimlessly forage through the stores. The fresh wild mushrooms are especially important in this recipe as they deliver both flavour and texture. We also love the way they look; every spoon of soup is visually different and interesting.
Similar to our use of dry mushrooms, don’t limit yourself to certain types remembering the world’s your oyster mushroom! I used maitake, shiitake, oysters and king oysters for this post, but enoki, hedgehog, hen-of-the-woods and many more will work perfectly in this mix too!
BROTH
Although we could have made this soup by simply adding water to the pot, we wanted to bump up the flavour, so we made a mushroom broth for it instead. Although this broth requires time and effort, I’m here to tell you that it’s so worth it. We now know much of the rich flavour of this soup comes from the broth.
SOUP
So, just so we’re all stirring the same pot – first, we created a fantastically flavourful broth using dried wild mushrooms, then we found, sliced and chopped four of our favourite wild mushroom varieties. Now we bring everything together finishing this soup with a dry white wine and just enough cream to make it luxuriously rich and wonderful.
TIME TO SERVE
When you’re ready to enjoy this WILD MUSHROOM SOUP and serve it to your family and friends, why not take a few extra moments with presentation? This soup welcomes a few of these HOMEMADE CROUTONS, which are so easy to make. We also like it with a sprinkle of chopped parsley or chives and maybe a sprinkle of black pepper.
Well, that’s how we tackled one of your requests on how to make a favourite soup recipe. Looking for more soup ideas? Try this SEAFOOD CHOWDER or this wonderful MINESTRONE. For all the vegans in our midst, how about a zippy, tangy CARROT ORANGE SOUP.
An exceptionally delicious WILD MUSHROOM SOUP can be yours! Enjoy!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the mushroom broth:
1 package dried chanterelle mushrooms
1 package dried morel mushrooms
5 cups water
8 ounces cremini mushrooms
8 ounces white mushrooms
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 small white onion, finely chopped
2 cloves garlic, finely chopped
1 cup chopped celery
1 cup chopped carrots
a sprinkle salt and pepper
a few sprigs fresh thyme
For the wild mushroom soup:
4 tablespoons butter
2 leeks, thinly sliced
½ a large white onion, chopped
2 garlic cloves, finely chopped
8 cups assorted wild mushrooms, chopped and thinly sliced
a sprinkle salt and pepper
3/4 of a cup unbleached all-purpose flour
mushroom broth (see above)
½ cup white wine
1½ cups 18% cream
To serve:
¼ cup chopped parsley
homemade croutons
salt and pepper to taste
Directions
To make the mushroom broth: Place dried mushrooms into small bowls and fill with boiling water. Let mushrooms steep for 20 minutes. Strain, adding the liquid to a measure containing the 5 cups of water.
Place the soaked mushrooms into a food processor fitted with a blade attachment along with the cremini and white mushrooms. Pulse to finely chop. Transfer chopped mushrooms to a bowl.
Place butter and oil into a large soup pot on medium-high heat. When the butter melts and everything starts bubbling, add the onion, garlic, celery and carrots. Stir, cover and cook for 5 minutes or until vegetables are soft.
Add the chopped mushrooms, the mushroom-steeping liquid and a few sprigs of thyme. Bring to a boil, then reduce to simmer and cook for 20 minutes.
When the broth is cooked, strain and reserve the liquid for the soup.
Make the wild mushroom soup: Place large soup pot on stovetop set on medium-high heat. Add the butter. When the butter has melted and is bubbling, add the leeks, onion and garlic. Stir, cover and cook for 5 minutes or until soft and translucent.
Add the wild mushrooms, stir, cover and cook for about 5 minutes.
Sprinkle with salt, pepper and flour and stir to combine. Cook for 2 minutes.
Add the mushroom broth and stir to combine. Add the white wine and cook until the soup thickens.
Add the cream, cover and simmer for 10 minutes.
Add chopped parsley plus salt and pepper to taste.
Garnish with more parsley and serve with homemade croutons.
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