French Wild Mushroom Soup Recipe
Wild Mushroom Soup
The luscious French classic!
If you find some exotic mushrooms at a reasonable price, such as chanterelles, porcini, king oyster, throw them in too, or use them in any combination you like: Your wild mushroom soup will get wildly delicious! I always keep on hand some porcini or other wild mushroom powder, easy to get online.
My wild mushroom soup doesn’t err on the rich side. More mushrooms less cream: let the mushrooms be the star! I love to leave this soup half creamy half chunky, but if a very smooth soup is what you prefer, go ahead and blend it completely until smooth. The immersion blender will do it all for you in a jiffy!
Real sherry please!
I beg you, please don’t settle for any of those hideous sherry imitations called cooking sherry!
Cooking sherry contains mere traces of sherry, but they do contain lots of chemicals; and you’re not saving a penny by betting the junky chemical stuff. Just go into a liquor store and get yourself a good bottle that will do your dish proud! No need to get anything expensive, just real!
Attention Mushroom Soup Lovers
If you love mushroom soup as much as I do, try my potato portobello soup too!
Ingredients
- 1/3 cup olive oil
- 1 large onion, quartered
- 2 large leeks, white and pale green parts, sliced
- 6 ribs celery, peeled
- 4 cups sliced domestic mushrooms
- 4 cups sliced shiitaki mushroom caps (discard stems) or any wild mushrooms
- 1 1/2 cups dried sherry (liquor stores)
- 3 tbsp fresh grated ginger
- 3 sprigs fresh thyme, leaves only
- 2 sprigs tarragon, leaves only, chopped
- Salt to taste
- 2 1/2 quarts (10 cups) water
- 2 cups plant milk (or milk if you want a dairy soup)
- Ground pepper to taste
Instructions
Heat the oil in a wide heavy pot. In a food processor, using the pulse button, coarsely chop the onion, leeks and celery. Add to the hot oil and sauté until translucent. Add the mushrooms and sauté until most of the liquids evaporate. Add all but last 2 ingredients and bring to a boil. Reduce to medium and cook, covered, for 30 minutes. Add the plant milk and pepper and cook just a few more minutes, until the soup thickens a little.
With an immersion blender, puree about 1 third of the soup, leaving the rest chunky. Or blend completely if you prefer an all-smooth soup.
Adjust consistency and seasonings. Served hot or chilled.
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