Cream of Wild mushroom soup with rosemary

We know what the two main types of soups are, so now its time to put our knowledge to the test.  This is a basic cream soup, but I like to keep some of the mushrooms in reserve to use for garnish and to keep it a little on the chunky side.

For the wild mushrooms in the recipe, you can use a variety, but I would also keep half of it as button or Crimini mushrooms.  These mushrooms are not over powering, but provide a good solid flavor base to work from.  I use chicken stock for mine, but a good veg stock would make it vegetarian.  Shiitake, Oyster, Portobello, and even more exotic mushrooms like Chanterelles, Porcini or even Morels.  I would go light on those since they have a lot of flavor and can easily over power the soup.

If you are using dried mushrooms, allow them to reconstitute in some warm water, or better yet, stock for about 15 minutes.  Always save the remaining liquid, being careful to strain it, as is can bring just as much flavor to the party as the mushrooms themselves!

Cream of Wild Mushroom
Makes about 1 gallon , 12 –16 servings

1 pound
3 tablespoons
1 teaspoon
1 each
2 teaspoon
3 each
3 tablespoon
1 pound
1 pound
1 cup
3 cups
3 cups
as needed
Sweet Onion, Diced
Rosemary, fresh, chopped (sub 1 tbsp if dry)
Black Pepper, table grind
Bay leaf
Thyme, fresh, chopped (sub 1 teaspoon if dry)
Garlic Cloves, chopped
Butter
Wild Mushrooms, rough chopped
Mushrooms, Button or Crimini, neat slices
White Wine
Chicken Stock, rich
Heavy Cream
Salt and Pepper

 

  1. Begin by taking 1/2 tablespoon of butter and sautéing 2 cups of the wild mushrooms, season with salt and pepper, then set aside to drain any juice or fat.
  2. In a heavy bottom pot, place the rest of the butter, then add in the Onion, herbs, and garlic, sauté until the onions are just translucent.
  3. Add in the mushrooms and sauté until they begin to give off some moisture, about 15 minutes.
  4. Add in the white wine to deglaze the pot and simmer for 15 minutes, then add the chicken stock.
  5. Reduce to a strong simmer and cook for 45 minutes.
  6. Add in the cream and cook for another 45 minutes.
  7. Remove the bay leaf, then begin the process of blending the soup.  You can remove some of the mushrooms prior to doing this if you want more pieces in your soup.  Blend to a consistency you like.
  8. Season to taste, then thicken as needed with slurry.
  9. Garnish with the mushrooms you sautéed earlier and serve!
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