Fresh Wild Mushroom Soup
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- 6 tablespoons (3/4 stick) butter
- 2 cups finely chopped onions
- 6 ounces crimini (baby bella) mushrooms, chopped
- 6 ounces fresh oyster mushrooms, chopped
- 6 ounces fresh shiitake mushrooms, stemmed, caps chopped
- 1 tablespoon chopped fresh thyme
- 2 tablespoons all purpose flour
Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 1 medium onion, cut into medium dice (to yield about 1-1/2 cups)
- 4 cloves garlic, minced
- 3/4 lb. fresh wild mushrooms, wiped clean, trimmed (stems removed from shiitakes), and thinly sliced (to yield about 4-1/2 cups)
- 2 Tbs. plus 1 tsp. fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 cups homemade or low-salt chicken or vegetable broth
- 1/4 cup half-and-half
- 3 Tbs. dry sherry
- 1 Tbs. soy sauce
- Nutritional Sample Size based on six servings
- Calories (kcal) : 160
- Fat Calories (kcal): 90
- Fat (g): 11
- Saturated Fat (g): 4
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 5
- Cholesterol (mg): 15
- Sodium (mg): 370
- Carbohydrates (g): 14
- Fiber (g): 2
- Protein (g): 5
- 2 cups boiling water
- 1 1/4 cups dried porcini mushrooms (about 1 1/2 ounces)
- 2 cups water
- 1 tablespoon cornstarch
- 2 teaspoons gluten-free reduced-sodium tamari soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 cups sliced shallots (about 8 ounces)
- 1 garlic clove, minced
- 1 cup dry Marsala or Madeira
- 2 teaspoons chopped fresh thyme
- 3 pounds assorted mushrooms (such as cremini, portobello, shiitake, and button), sliced
- Chopped fresh parsley (optional)
Pour 2 cups boiling water over porcini mushrooms. Let stand 20 minutes. Drain porcini mushrooms in a colander over a bowl, reserving mushroom broth. Strain mushroom broth through a cheesecloth-lined colander into a bowl discard solids. Add 2 cups water and next 4 ingredients (through pepper) to mushroom broth set aside.
Remove lid from a 6-quart Instant Pot®. Press [Sauté] use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add shallots and garlic cook, stirring constantly, 4 to 5 minutes or until shallots are soft. Stir in Marsala. When mixture comes to a boil, cook 30 seconds. Turn cooker off.
Add porcini mushrooms, broth mixture, thyme, and sliced mushrooms. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "More" mode. Press [-] or [+] to choose 4 hours cook time. Ladle soup into 12 bowls. Garnish with parsley, if desired.
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French Wild Mushroom Soup Recipe '> French Wild Mushroom Soup Recipe
The luscious French classic!
If you find some exotic mushrooms at a reasonable price, such as chanterelles, porcini, king oyster, throw them in too, or use them in any combination you like: Your wild mushroom soup will get wildly delicious! I always keep on hand some porcini or other wild mushroom powder, easy to get online.
My wild mushroom soup doesn’t err on the rich side. More mushrooms less cream: let the mushrooms be the star! I love to leave this soup half creamy half chunky, but if a very smooth soup is what you prefer, go ahead and blend it completely until smooth. The immersion blender will do it all for you in a jiffy!
Real sherry please!
I beg you, please don’t settle for any of those hideous sherry imitations called cooking sherry!
Cooking sherry contains mere traces of sherry, but they do contain lots of chemicals and you’re not saving a penny by betting the junky chemical stuff. Just go into a liquor store and get yourself a good bottle that will do your dish proud! No need to get anything expensive, just real!
Attention Mushroom Soup Lovers
If you love mushroom soup as much as I do, try my potato portobello soup too!
- 1/3 cup olive oil
- 1 large onion, quartered
- 2 large leeks, white and pale green parts, sliced
- 6 ribs celery, peeled
- 4 cups sliced domestic mushrooms
- 4 cups sliced shiitaki mushroom caps (discard stems) or any wild mushrooms
- 1 1/2 cups dried sherry (liquor stores)
- 3 tbsp fresh grated ginger
- 3 sprigs fresh thyme, leaves only
- 2 sprigs tarragon, leaves only, chopped
- Salt to taste
- 2 1/2 quarts (10 cups) water
- 2 cups plant milk (or milk if you want a dairy soup)
- Ground pepper to taste
Heat the oil in a wide heavy pot. In a food processor, using the pulse button, coarsely chop the onion, leeks and celery. Add to the hot oil and sauté until translucent. Add the mushrooms and sauté until most of the liquids evaporate. Add all but last 2 ingredients and bring to a boil. Reduce to medium and cook, covered, for 30 minutes. Add the plant milk and pepper and cook just a few more minutes, until the soup thickens a little.
With an immersion blender, puree about 1 third of the soup, leaving the rest chunky. Or blend completely if you prefer an all-smooth soup.
- 20g/¾oz dried wild or porcini mushrooms
- 10g/⅓oz butter
- 2 shallots or 1 leek, finely chopped
- 1 garlic clove, sliced
- 500g/1lb 2oz fresh mushrooms, a mixture of Portobello, chestnut, button and wild mushrooms, in any combination you like
- 700ml/1¼ pint chicken or vegetable stock
- 1 large sprig thyme
- 25ml/1fl oz sherry or marsala or juice of ½ lemon
- salt and freshly ground black pepper
- 2 tbsp finely chopped fresh parsley, to serve
Measure 150ml/5fl oz just-boiled water and pour it over the dried mushrooms in a bowl. Leave to soak for 10 minutes.
Heat the butter in a heavy-based saucepan. Finely chop the shallots or leek, and add to the saucepan. Cover and leave to cook on a low heat for 5 minutes.
Add the garlic and fresh mushrooms to the pan. Turn up the heat and cook for a couple of minutes until the mushrooms are glossy.
Strain off the soaking mushrooms, reserving the liquor. Finely chop the soaked mushrooms and add to the pan. Pour in the reserved liquor and the stock, then add the thyme. Season with salt and pepper.
Bring to the boil, then simmer for 5 minutes. Add the sherry, marsala or lemon juice. Remove the sprig of thyme, then cool slightly and carefully blend the soup using a hand-blender. It should be a lovely rich brown colour. Serve immediately topped with a sprinkle of chopped parsley.
Chicken of the woods
Chicken of the woods will make a beautiful yellow-hued chowder.
Golden chanterelles will lend a subtle orange color, along with their tell-tale aroma.
Yellowfoot chanterelles love simple soups like this, and it’s a great way to show them off.
Lobsters mushrooms will make the most intensely colored mushroom chowder of all, with a rich orange color.
Hericium / Lions Mane
Hericium are a good cultivated or wild option, although the wild ones will add more flavor. Cultivated ones are best used in combination with other mushrooms. (Real quick, before you put these in chowder though, you should try my Lions Mane Crabcakes first)
Another good cultivated option, if you use these I would add some crumbled dried mushrooms (chanterelles) too.
- 12 ounces fresh morels, trimmed, or 1 ounce dried morels plus 12 ounces fresh cremini (baby bella) mushrooms
- 5 cups low-sodium chicken or vegetable broth, or as needed
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 small onion, finely chopped
- 1 tablespoon finely chopped garlic
- ¼ cup Marsala (see Tip)
- 1 cup diced peeled potato
- 1 ½ teaspoons finely chopped fresh thyme
- 1 ½ teaspoons kosher salt
- ⅛ teaspoon crushed red pepper, or to taste
- Freshly ground pepper to taste
- ¼ cup coarsely chopped flat-leaf parsley
If using fresh morels, cut in half and briefly swish in a large bowl of tepid water. Drain and repeat to remove all the dirt. Gently but thoroughly pat dry, then coarsely chop. (If using dried morels, soak in 2 cups warm water for 30 minutes. Strain in a cheesecloth-lined sieve and reserve the soaking liquid. Add enough broth to the soaking liquid to equal 5 cups. Coarsely chop the morels and creminis.)
Heat oil in a large pot over medium heat. Add carrot, celery and onion cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Add garlic and cook, stirring frequently, for 30 seconds. Add Marsala and cook for 1 minute more.
Add the broth, the fresh mushrooms (and dried, if using), potato, thyme, salt and crushed red pepper. Bring to a boil. Reduce heat and simmer, uncovered, until the potato is tender, 15 to 20 minutes.
Puree the soup with an immersion blender or in a regular blender or food processor. Stir in pepper. Serve the soup garnished with parsley and a drizzle of oil, if desired.
Tip: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. Don't use the &ldquocooking Marsala&rdquo sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase Marsala that's sold with other fortified wines in your wine or liquor store. An opened bottle can be stored in a cool, dry place for months.
Heat a large pot on medium-high with the butter and olive oil. Add the onion and garlic and cook for 2-3 minutes or until the onions begin to caramelize around the edges. Next add the mushrooms, thyme, mustard powder, salt, and pepper and cook for 2-3 minutes.
Deglaze the pan with stock, then add the potatoes and heavy cream. Bring to a low boil and reduce to a simmer. Cook for 10-15 minutes or until the potatoes are tender. Mix in the sherry vinegar and check for seasoning.
While the soup is still reasonably hot, puree it with a food processor or blender. Straining will remove any unwanted grittiness, so press the soup through a mesh strainer and into another pot. A ladle or large spoon works well to press the soup through.
Serve with chopped, sautéed mushrooms if you'd like the soup to be a little chunky.
Optional: If you plan to use this recipe in dishes that call for condensed soup, like a casserole, mix two tablespoons of cornstarch with equal parts water into a slurry and add to the soup. Simmer until desired thickness is reached, but note that it will thicken more as it cools.