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Wild Mushroom Soup

Wild Mushroom Soup


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Ingredients

  • 3 1/2 cups canned low-salt chicken broth or vegetable broth
  • 1 1/2-ounce package dried porcini mushrooms*
  • 1 1/2 cups chopped onions
  • 12 ounces assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
  • 8 ounces button mushrooms, sliced
  • 4 teaspoons chopped fresh thyme or 1 1/2 teaspoons dried
  • 4 teaspoons all purpose flour

Recipe Preparation

  • Bring broth to boil in medium saucepan. Remove from heat. Add porcini mushrooms to saucepan; let soak until mushrooms soften, about 20 minutes. Drain, reserving broth but discarding any sediment in broth. Coarsely chop porcini mushrooms.

  • Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender, about 7 minutes. Add wild mushrooms and button mushrooms and sauté until brown and tender, about 8 minutes. Add minced garlic, thyme and porcini and sauté 2 minutes. Sprinkle flour over; stir 1 minute. Gradually whisk in reserved porcini soaking liquid and low-fat milk. Bring to boil, stirring frequently. Reduce heat to medium and boil gently until soup thickens slightly, about 12 minutes. Transfer 1 1/2 cups soup to blender and puree until smooth. Return to pot. Bring soup to simmer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

Reviews Sectionthe line between porcini mushrooms and olive oil... 1 what?AnonymousNH 0303304/09/19

Recipe Summary

  • 6 slices bread (cut from a long country or sourdough loaf)
  • Extra-virgin olive oil
  • ¼ cup freshly grated Parmesan cheese
  • Paprika
  • 1 quart chicken stock (or low-sodium broth)
  • Salt and freshly ground pepper
  • 1 tablespoon snipped chives
  • Wild Mushroom Ragout

Preheat the broiler. Lightly brush both sides of each slice of bread with olive oil and arrange on a baking sheet. Broil for 1 minute, until toasted. Flip the bread, sprinkle with the Parmesan and a pinch of paprika and broil for 1 minute longer, until the cheese is melted and the bread is golden and toasted.

Meanwhile, puree 1 cup of the mushroom ragout in a blender until smooth. Transfer the puree to a medium saucepan. Add the remaining mushroom ragout, the chicken stock and peas and bring to a boil over moderately high heat. Season the soup with salt and pepper and transfer to shallow bowls. Garnish with the chives and serve with the Parmesan toasts.


Recipe Summary

  • Reserved mushroom stems
  • 2 medium carrots, halved crosswise
  • 1 bay leaf
  • 5 peppercorns
  • 4 sprigs of fresh thyme
  • 1 pound assorted wild mushrooms (oysters, shiitakes, chanterelles, horn of plenty, porcini), cleaned and trimmed, stem ends reserved
  • 1 red onion, 1/2 peeled and very thinly sliced, 1/2 coarsely chopped
  • Kosher salt and freshly ground black pepper

Combine the broth ingredients with 2 quarts of cold water and bring to a boil. Reduce the heat to low and simmer 20 to 30 minutes. Meanwhile, slice the mushrooms into 1/4-inch strips.

Strain the broth. Add the onion to the broth and cook over low heat 3 to 5 minutes. Add the mushrooms and cook until they are tender, about 35 minutes.

Season to taste with salt and pepper. Ladle into shallow soup bowls and garnish with the thyme.


Related Video

very easy to make soup, and the addition of the flour and 1percent milk was just creamy enough for me. The porcini gave the soup that added dimension of earthiness that was much appreciated. I used local Chanterelle, shittake and button mushrooms. Good stuff!

i enjoy just how this recipe looks i eaten it before with my children all of us enjoyed this we can have a household gathering again and cook this recipe again soon this really is one tasty recipe you should check it out i guarantee you all you could will require to this its very tasty

I made this recipe tonight exactly as written. Everyone in the family LOVED it. We had a guest who asked for seconds with the most amazing smile, and the only unhappy remarks I got were that they wished there were more left over to eat tomorrow! Excellent recipe, so delicious and so low calorie relative to other mushroom soups! Used shitake mushrooms and immersion blender - really outstanding soup.

Substitue butter for the olive oil and double the amount. Accordingly you'll need a little more flour for thickening. I also used heavy cream and this recipe turned out heavenly!

I love this recipe! I too used some dry sherry along w/ enoki, portabella, and shitake mushrooms. I also used my Christmas present of an immersion blender! Great recipe!

I agree with the cook who suggested adding sherry. This was a delicious (& expensive!) soup to make, but lacked a layer of flavor. Got it by adding a few splashes of sherry, which didn't compromise the recipe's low-fatness.

I found this soup to be very creamy, even with a substitution of skim milk for 1%. I used a mushroom mix that included crimi, baby bella, and shitake. The dried porcini and its broth adds a great flavor. It was a bit bland, but I may have erred on the side of too little salt and pepper. I will try this again.

Just ordinary as written. But give an immersion blender a brief spin at the end, and the soup becomes magically rich and "creamy". (This also reduces the amount of chopping required upfront.)

I originally found this recipe back in 2002 when it was part of Bon Appetit's best recipes of the year issue. I loved it then and it is still wonderful! I made it exactly as written but next time will change a few things: add the garlic right after the onion so it can cook more and not be so sharp salt the mushrooms halfway through cooking so you don't have to add as much salt at the end and make a light roux of flour and butter to thicken the soup (it wasn't nearly thick enough). A healthy and tasty recipe!

Excellent soup! I only had the button mushrooms, but it was fabulous just the same. The thyme adds a real deep flavor to the soup. I've made this soup many times and it's always a hit!

Just made this as a test for xt-mas dinner. I could not find dried porcini mushrooms, I used crimini. Follwed recipe exactly except for this substitution. Found the soup too chunky for my tate so pureed all the soup after trying a bowl. Taste was very good. For xt-mas I will sautee a couple of mushrooms & reseve for garnish with thyme sprig.

This is a versatile and basic recipe. I made it with 50% more mushrooms than described and it becomes more of a delectable mushroom stew in consistency. I made it with Crimini, Shiitake and Enkoki, a total of 23 ounces. I did increase fluid by a cup by inspection as the lot was thickening. I also have switched some of the onions for scallions leeks would do as would different and milder onions. An excellent soup for base or the main event!

Wow! I bought too many mushrooms for a different recipe, and I decided to use this soup as a base so I could use them up. A few modifications I made: I only used portabella, crimini, and white mushrooms (didn't have any porcini). Instead of the porcini liquid, I just used vegetable broth. I reduced the flour to 3 tbsp., and didn't puree anything, but I did add 1 cup of cooked wild rice. It was a little bland at first so I added salt and fresh black pepper to taste. It was so good!

This is one of my favorite fall soups. Surprisingly rick and creamy given that it uses 1% milk.

I thought this soup was wonderful, although I changed the following things: I added a TBS of butter while sauteeing the mushrooms along with a pinch of salt. I also poured a bit of sherry in the pan once the mushrooms had cooked for a few minutes. I also added a bit more fresh thyme and I used heavy cream instead of low-fat milk. I loved this soup---thought it was tasty with the changes I added. A bit of French bread and a nice watercress salad made for a nice Saturday night meal at home.

I would make this again just because I love mushrooms and it's pretty low in fat and calories but I thought there was too much flour. I cooked the roux to a golden brown but still it tasted like flour to me.

This was O.K. I thought it was a little bland. I used Trader Joes wild mushroom medly additional button mushrooms and dried porcini mushrooms. Maybe it was the Trader Joes shroooms.

Fantastic soup ! A huge hit at Christmas Eve dinner. I let the soup lightly boil for about 45 minutes to further reduce it. I also added 3-4 drops of truffle oil and it really added flavor! Will definitely make it again.

Excellent recipe. My husband loves it. He had seconds!! Goes great with crunchy bread. A dollop of creme fraiche on top gives it that extra umph.

Great soup. Comparible to Panera's forest mushroom soup, if you've had it.

This recipe is fabulous. I have served it at Thanksgiving last year and again at Christmas. would have served it this year had I found the recipe. now I have it. Thanks.

The soup was very good. I added some pepper flakes for extra taste, a bit more thyme and used homemade chicken stock. It was great and I would definitely make this again!

Good soup. Tasty. I used "Wild Bunch" (shiitake, oyster, baby bella) from the grocery for the mushrooms. Next time will be choosier on the mushrooms to give it more flavor. Perhaps crimini instead of button. I would also suggest more garlic as I like a lot of it!

this recipe is a good basis for the soup, but too bland. it benefits hugely from a white wine reduction to begin with, and by adding fresh thyme and creme fraiche at the end.

This is a very flavorful mushroom soup. I substituted frozen "mushroom medley" from Trader Joes -- for the wild mushrooms. This made it very easy, with less chopping. An easy, great soup to make for company-- next time I will double the recipe -- it went too quick this time!!


Recipe Summary

  • 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.


Pressure Cooker Mushroom and Wild Rice Soup

David Malosh for The New York Times. Food Stylist: Simon Andrews.

This comforting soup tastes long-simmered, but it’s cooked in a pressure cooker, which makes it a weeknight possibility (though you could also make this recipe in a slow cooker). Use any variety of mushrooms you like: Cremini (also called baby bella) are affordable and easy to find and work well, or you can add shiitake or oyster mushrooms for a mix of texture and flavors. Don’t worry about removing small, supple stems, but discard any that are tough or dried-out. Wild rice isn’t a true rice at all but the seed of a grass that’s native to North America. When it’s cooked, it should be pleasantly chewy and nutty, not hard, and most of the grains should be slightly split open to reveal their creamy insides.


Cream of Wild Mushroom Soup

Try using Fustini's Black Truffle Salt to amp up the savory flavor.

Directions

Step 1.

In a large skillet, melt butter and Sage and Wild Mushroom olive oil over medium-high heat. Sauté onion, celery, garlic and mushrooms until softened. Remove 1/2 of the mixture and set aside Add flour to the remaining mushroom mixture and stir until flour just begins to color remove from heat immediately. Transfer mushroom mixture to a stockpot on medium heat.

Step 2.

Slowly stir in chicken broth, about one cup at a time, stirring between each addition. Add Italian seasoning and dried sage. Return to a simmer over medium heat, stirring occasionally. Once the soup is simmering, turn heat to low and cook for 5 minutes. Then using an immersion blender, puree soup to a fine consistency.

Step 3.

Add cream and reserved sautéed mushrooms back into the pot. Simmer soup a few minutes longer until heated through. Remove from heat and stir in White Truffle oil. Season to taste with salt and pepper.

Substituting Fustini's Black Truffle Salt to increase the savory flavor.

Customer Reviews

Earthy comfort food

Such a delicious soup! I used morel, oyster, lions mane, and chestnut mushrooms. I used both black truffle salt and white truffle oil as well. Super good!

Reviewed by Charlene on May 11, 2021, 3:10 p.m. | Permalink

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Recipe Summary

  • ½ teaspoon butter
  • ½ teaspoon olive oil
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons finely chopped carrot
  • Cooking spray
  • 1 cup thinly sliced button mushrooms
  • 2 cups thinly sliced shiitake mushroom caps
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 teaspoon dry sherry
  • ½ teaspoon chopped fresh parsley
  • ¼ teaspoon chopped fresh tarragon
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon salt

Heat butter and oil in a large nonstick skillet over medium-high heat. Add celery, shallots, and carrot sauté 3 minutes or until lightly browned. Spoon vegetable mixture into a medium bowl.

Coat pan with cooking spray. Add button mushrooms sauté 3 minutes or until lightly browned. Add button mushrooms to vegetable mixture. Coat pan with cooking spray. Add shiitake mushrooms sauté 3 minutes or until lightly browned. Add shiitake mushrooms to vegetable mixture.

Combine vegetable mixture and broth in a medium saucepan bring to a boil over medium heat. Cover, reduce heat, and simmer 30 minutes. Stir in sherry and remaining ingredients. Simmer, uncovered, 5 minutes.


Wild mushroom soup

Ingredients

  • ½ lb 220 g celery root or rutabaga
  • 5 oz. 140 g portobello mushroom portobello mushrooms
  • 5 oz. 140 g oyster mushroom oyster mushrooms
  • 5 oz. 140 g shiitake mushroom shiitake mushrooms
  • 1 (1 oz.) 1 (30 g) shallot shallots
  • 1 1 garlic clove garlic cloves
  • 4 oz. 110 g butter
  • ½ tsp ½ tsp dried thyme
  • 3 cups 700 ml water
  • 1 1 chicken bouillon cube chicken bouillon cubes or vegetable bouillon cube vegetable bouillon cubes
  • 1 cup 240 ml heavy whipping cream
  • 1 tbsp 1 tbsp white wine vinegar
  • fresh parsley (optional)

Instructions

Recommended special equipment

We've called for a trio of mushrooms – portabello, shiitake and oyster mushrooms. But feel free to use a mix of other mushrooms like chanterelles, porcini mushrooms and white button mushrooms.

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22 comments

Is 1 bullion cube the small one that comes in a jar? Or the bigger one that comes in a box?

Different brands tend to vary in strength and concentration. Start with a small amount and add more if you want more of the flavor. Just make sure and read ingredients and avoid sugar!

I can't have dairy :(, does anyone know I can use coconut cream to substitute or anything else?

The coconut taste may come through, but in general coconut cream can work as a sub for heavy cream.

Using my diabetic APP I calculate this whole recipe as having just 17g of Carb so just 4C per serving- using celery stalks rather than celeriac.
150g mushrooms is just 1Carb - is that correct?

That may depend on the specific variety of mushroom. Just a heads up that our nutrition information comes from a national database your app may not be reflecting full carb counts or accurate entries.


Wild Rice and Mushroom Soup

It’s been 3 days since we returned from Europe. And I’ve had this soup 3 days in a row now.

It just feels like pure comfort food without leaving me too heavy.

Although, personally, I wouldn’t mind some of that jamón ibérico and manchego cheese I had in Barcelona.

No, but really, this soup has everything I need post-vacation.

It has all the veggies and all the goodness of caramelized mushrooms in a light, hearty soup. Plus, the wild rice keeps you cozy and full all night long.

I’ve had 2 bowls already and I’m ready for a third!

Hello, summer bod is just around the corner, right?


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