Cream of Wild Mushroom Soup
We have several wonderful creamy soups in our list of recipes here, and here's an especially creamy one.
by Deb
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Boletus edulis. © dietel (CC-BY-NC) (from inaturalist.org, obs. 322510983)
Method
Reconstitute dried mushrooms in Madeira for 1 hour.
Sauté onions in butter over low heat in a soup pot, stirring occasionally, until translucent and tender (about 15 minutes).
Clean fresh mushrooms, slice thin and add to
onions. Sauté until cooked (about 15 minutes).
Add the drained reconstituted mushrooms to the pot, reserving the liquid (Madeira).
Strain or carefully decant the reserved Madeira into the soup pot, leaving gritty residue behind.
Add chicken stock and bring to a boil.
Reduce heat and simmer, covered, for 45 minutes.
Puree the solids in a food processor or blender until smooth, adding 1 cup of liquid.
Combine remaining liquid, heat over medium heat and season to taste.
Thin with half & half or cream if soup is too thick or if it just seems like a good idea.
Bring up to temperature and serve.
Recipe contributed:
December
1996
Objective:
Soup
Total Time:
About 3 hours
Yield:
4 servings
Suggested Mushrooms:
- Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris)
- Portobello/portabella, champignon, cremini, button (Agaricus bisporus)
- Yellowfoot (winter chanterelle) (Craterellus tubaeformis)
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Ingredients
2 oz. dried mushrooms*
2 lbs. fresh mushrooms*
3/4 cups Madeira wine
8 Tbs (1 Stick) butter
2 cups finely chopped onions
4 cups chicken stock**
1 pint cream or half & half
Salt & freshly ground black pepper, to taste
A soup pot
Food processor or blender
* You can use cremini for the bulk of the fresh mushrooms, and then a wild dried mushroom such as yellowfoot (left whole and don't overcook) or porcini (chopped fine).
** Preferably homemade chicken stock. If you
must use canned stock, go for the lower sodium version. It's far from low-sodium, but it won't render your soup inedible.