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Cream Of Wild Mushroom Soup

6 tablespoons butter -- unsalted
2 cup chopped yellow onion
1/2 cup chopped celery
1/4 teaspoon cayenne
1 1/2 teaspoons minced garlic
6 ounces shiitake mushrooms -- cleaned, trimmed and sliced
6 ounces oyster mushrooms -- cleaned, trimmed and sliced
8 ounces trumpet royale mushrooms -- cleaned, trimmed and sliced
2 teaspoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1/3 cup brandy
6 cups chicken stock
1 1/2 cups heavy cream


Using a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne. Cook, stirring, until soft. Add the garlic and cook for less than a minute before adding the mushrooms, thyme, salt and pepper. Cook, stirring, until the mushrooms give off their liquid and start to brown. This should require about 7 minutes.


Add the brandy and bring it to a boil. Cook until the mushrooms are glazed, which should take about 2 minutes. Add the stock and return everything to a boil. As soon as it boils, immediately turn it down to medium-low and continue to simmer uncovered for about 15 minutes.


Remove the soup from the heat and puree it with a hand held immersion blender, or you can use a food processor. Place the soup back on the heat, add the cream, and return to a simmer. Adjust the seasoning and serve.





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