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“A variety of mushrooms is what makes this soup so flavourful. The potato is used to thicken the soup, and gives a smooth consistency.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 2 lbs mushrooms, mixed, button, crimini. portobello, shitake, oyster
  • 1 cup white wine
  • 4 cups chicken stock
  • 1 teaspoon fresh thyme, chopped
  • 1 potato, Yukon gold, peeled and diced
  • salt and pepper
  • 12 cup whipping cream
  • Garnish
  • 12 cup whipping cream
  • 1 dash truffle oil (optional)
  • 1 -2 teaspoon brandy (optional)
  • chopped fresh herb, such as chives (optional)

Directions

  1. Saute onion and celery in vegetable oil until onions are translucent, about 5 minutes.
  2. Add garlic and mushrooms and continue to saute for 10 more minutes.
  3. Add the wine, stock, thyme and potato.
  4. Bring it to a simmer. Cook until the potato is tender.
  5. Puree soup with a hand blender, or in batches in a food processor.
  6. Season to taste, add the cream, and heat through, to just barely a simmer.
  7. Garnish:
  8. whip the cream until soft peaks form, add the flavouring of your choice. Spoon over the soup when you serve it.

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