Prep 0 mins
Cook 0 mins
- 4 lbs button mushrooms
- 3 quarts chicken stock
- 1 large white onion, medium dice
- 2 medium carrots, medium dice
- 4 stalks celery, medium dice
- 2 medium potatoes, medium dice
- 2 teaspoons garlic, minced
sachet bag of herbs
- to taste thyme
- to taste parsley stems
- to taste bay leaf
- to taste peppercorn
- 2 cups white wine
- 1 cup heavy cream
- 1⁄2 lemon, juice only
- 1 cup oyster mushroom, sliced
- 1 cup shiitake mushroom, sliced
- 3 tablespoons shallots, chopped
- 2 tablespoons olive oil
- 1⁄4 cup fresh herb, chopped
- Clean and destem mushrooms and process in a food processor until finely chopped.
- In a saucepan over medium heat, sweat the mushrooms until moisture is released.
- This will take a good 20 minutes.
- Make sure to stir often so not to burn.
- Once the mushrooms are dry, deglaze the pan with the white wine and let reduce until dry.
- Reserve one half of the cooked mushrooms.
- Add the mirepoix (onions, celery, carrot) and let cook until slightly caramelized.
- Add the chicken stock and sachet, bring to a boil and let simmer for approximately 30 minutes.
- In a blender puree mixture in small amounts until incorporated and smooth.
- Once all liquid has been pureed, add the reserved mushrooms.
- Heat the heavy cream and whisk into mushroom base to desired consistency.
- Chicken stock can be substituted for cream if preferred.
- Season with salt, pepper and lemon juice.
- Saute mushrooms in olive over medium heat. When mushrooms are soft, toss in the shallots and fresh herbs.
- Season with salt and pepper.
- To serve, ladle a generous cup of soup into bowls.
- Garnish with a heaping spoonful of the mushroom mixture in the center of the bowl.
I did love the flavor, but what do you do with the potatoes and garlic? I added them with the onion, carrots and celery. I also did not blend the soup, but left it more like a chowder. I added about 2T flour with the cream. It was delicious! Jolanta
My family truly enjoyed this easy soup. I added a chopped apple and orange bell pepper in the saute mixture. This added a nice sweetness to the soup. After plating I put a dollup of pesto in the center which gave a nice bright fresh flavor to the meatiness of the mushrooms. Plus it looked pretty. Dipped crunchy bread into the soup which was so yummy! I think next time I will add some chopped turkey sausage at the end for an additional surprise flavor.
This is a great soup. I didn't use the dairy because I wanted to freeze it, which it does beautifully. You just have to be patient with sweating the mushrooms. I also changed the type of mushroom from button to cremini. It gives the soup an earthier flavour. This soup is very popular with my family.