Wild Mushroom Soup

READY IN: 45mins
Recipe by *Parsley*

For the mushroom lover. Comes from a local food flyer.

Top Review by Charlotte J

I had my sister bring me some shiitake mushrooms from Chicago this weekend. I've never used them before. This was the recipe we picked since we had all the other mushrooms. I wish we had fresh thyme, I'm sure I would have given this one more star if we had. I scraped out the gills from the portabello, just my preference. I was elected mushroom washer. So with damp cloth in hand I cleaned them and my daughter Amanda put the rest of the soup together. Oh yes, the boys made bread (boxed, just add beer). So we had a fun Sunday night of cooking together.The broth has a very rich flavor even though we used 2% milk. One bowl of soup really fills you up. Thanks for sharing.

Ingredients Nutrition

Directions

  1. Heat butter in a large sauce pot over moderately high heat. Add diced onions, celery and button mushrooms to hot butter and cook until mushrooms are soft.
  2. Add the remaining mushrooms and garlic and sauté for about 5 minutes, stirring constantly.
  3. Add the sherry and cook for an additional 3 minutes; stirring constantly.
  4. Reduce the heat; add the flour. Mix well and cook for 2 minutes.
  5. Add the stock, tomatoes and spices and simmer for about 10 minutes; stirring occasionally.
  6. Pour in the cream and milk and allow soup to simmer on low for an additional 10 minutes.
  7. Remove bay leaves and serve.

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