Northwest Mushroom Soup

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Clean and destem mushrooms and process in a food processor until finely chopped.
  2. In a saucepan over medium heat, sweat the mushrooms until moisture is released.
  3. This will take a good 20 minutes.
  4. Make sure to stir often so not to burn.
  5. Once the mushrooms are dry, deglaze the pan with the white wine and let reduce until dry.
  6. Reserve one half of the cooked mushrooms.
  7. Add the mirepoix (onions, celery, carrot) and let cook until slightly caramelized.
  8. Add the chicken stock and sachet, bring to a boil and let simmer for approximately 30 minutes.
  9. In a blender puree mixture in small amounts until incorporated and smooth.
  10. Once all liquid has been pureed, add the reserved mushrooms.
  11. Heat the heavy cream and whisk into mushroom base to desired consistency.
  12. Chicken stock can be substituted for cream if preferred.
  13. Season with salt, pepper and lemon juice.
  14. Saute mushrooms in olive over medium heat. When mushrooms are soft, toss in the shallots and fresh herbs.
  15. Season with salt and pepper.
  16. To serve, ladle a generous cup of soup into bowls.
  17. Garnish with a heaping spoonful of the mushroom mixture in the center of the bowl.


Most Helpful

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

RRapunzel November 26, 2009

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.

Kristin D Trevino November 11, 2009

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.

Fenris December 25, 2008

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