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Wild Mushroom Soup

The portobello mushrooms are cooked separately and added at the end. Although my instructions call for processing in a food-processor, if you prefer a rustic soup, skip that part and serve as is.

What you need

  1. 1 oz. mixed dried porcini & chanterelle mushrooms (or all porcini)
  2. 1 lb. crimini mushrooms
  3. 2 portobello mushrooms
  4. 2 shallots
  5. 3 cloves garlic, minced
  6. 2-3 cups beef broth
  7. 3 sprigs fresh thyme or 1 tbl fresh minced
  8. Olive Oil
  9. Kosher Salt
  10. Black Pepper
  11. Half & Half (Optional)

How to make it

  1. Heat water to boiling in a 3-4 cup measure.
  2. Add dried mushrooms and allow to soak until rehydrated. Keep the soaking liquid for your soup base.
  3. Thinly slice the crimini mushrooms and set aside
  4. Remove stems from portobello mushrooms and using a spoon, scoop out all the black gills from underneath the cap; cut in half and slice into thin strips - set aside.
  5. In a large stock pan, heat olive oil
  6. Sauté crimini mushrooms and shallots until slightly browned
  7. Add garlic and cook a minute or two more
  8. Add beef broth
  9. Remove rehydrated mushroom pieces from the soaking liquid and place on a cutting board
  10. Add soaking liquid to the pot
  11. Chop the rehydrated mushrooms and add them to the pot
  12. Add thyme and reduce heat to simmer for about 20-30 minutes
  13. While soup is simmering, in a sauté pan, heat some oil - when hot, add sliced portobello and sauté until well browned
  14. After soup has cooked, remove thyme stems
  15. Using a food processor, puree soup lightly - it doesn't need to be smooth, just blended
  16. Taste and add salt and pepper
  17. Return to the soup pot and add the sautéed portobello and half & half if using
  18. Heat to desired serving temperature.

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