Creamy Wild Mushroom Soup

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  1. 1 large Spanish Onion, peeled and diced
  2. 1 cup diced celery
  3. 1 tablespoon salted butter
  4. 3 cloves garlic
  5. 1 lb shiitake Mushrooms
  6. 2 large portabello Mushrooms
  7. 1/4 lb chantarelle Mushrooms
  8. 2-3 large potatoes, peeled and quartered
  9. 6-8 cups chicken stock
  10. 4 ounces light cream
  11. kosher salt, to taste
  12. fresh ground black pepper
  13. 2 teaspoons fresh thyme
  14. 2 tablespoons sherry wine
  15. 2 teaspoons worcestershire sauce


1. Melt butter in large stock pot and saute garlic, onions and celery for 5–8 minutes.

2. Slice all of the Mushrooms together and set aside 1/2 cup for garnish.

3. Add the remaining Mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.

4. Add the stock; bring to a boil.

5. Simmer on medium-high heat until the potatoes are tender, approx 20 minute Remove from heat and add thyme.

6. Puree in blender, return to pot.

7. Add sherry, light cream, salt, pepper and worcestershire sauce, warm through.

8. Meanwhile, saute the reserved Mushrooms in a little olive oil, and season them with salt and pepper.

9. Add the Mushrooms to the soup and stir well.