Northwest Mushroom Soup

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  • 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.

Questions & Replies

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  1. 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
  2. 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.
  3. 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.



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