Wild Mushroom Soup

Name: Wild Mushroom Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 6 tablespoons unsalted butter; 1 cup chopped yellow onion; 1/2 cup chopped celery; 1/4 teaspoon cayenne; 1 1/2 teaspoons minced garlic; 6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced; 6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced; 8 ounces cremini mushrooms or 8 ounces button mushrooms, wiped clean, stems trimmed, and sliced; 2 teaspoons fresh thyme leaves; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1/3 cup brandy; 6 cups chicken stock; 1 1/2 cups half-and-half

Submitted by Tastings by CeCe

"This soup tastes so good the 1st day, didn't have any left for the 2nd. You can use any combination of mushrooms. I have made it with just button mushrooms and it is still good!"

Download

Ready In:: 50mins
Ingredients:: 14
Serves:: 8

ingredients

6 tablespoons unsalted butter
1 cup chopped yellow onion
¹⁄₂ cup chopped celery
¹⁄₄ teaspoon cayenne
1 ¹⁄₂ teaspoons minced garlic
6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced
6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced
8 ounces cremini mushrooms or 8 ounces button mushrooms, wiped clean, stems trimmed, and sliced
2 teaspoons fresh thyme leaves
1 teaspoon salt
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₃ cup brandy
6 cups chicken stock
1 ¹⁄₂ cups half-and-half

directions

In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring, the mushrooms give off their liquid and start to brown, about 7 minutes. Add the brandy, bring to a boil and cook until glazed, about 2 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.
Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.

Questions & Replies

Got a question? Share it with the community!

Reviews

ina garden mushrom soup

betthy
Wow!!! this was so good, the mushrooms were very flavorful, set off wonderfully by the seasonings. I am not crazy about milky soups, so tried it with just a little 1/2 and 1/2. I think next time, might try adding a potato instead of any 1/2 and 1/2 and blending that in to give it some creamy thickness. This is our new favorite- thank you so much!

troutlily
Oh my! This soup is very flavorful! The thyme and wild mushrooms make for an incredible combination. I made a quick vegetable stock with the onion, celery and mushroom trimmings left over. I used two cups of the homemade stock with four cups of chicken stock as called for. I also substituted Port for the brandy since a local restaurant serves a wild mushroom with Port soup that I love. No need to visit that restaurant any more!

Accidental Chef

RECIPE SUBMITTED BY

Tastings by CeCe

Lynchburg, Virginia

<p>I enjoy cooking all types of food. I collect cookbooks and have prepared at least one dish from each of them. I love to take food in to work and share recipes with my co-workers. I enjoy attending all types of food and wine festivals. I plan to begin a Fit and Healthy Cookbook. I have Type 2 diabetes and am modifying some of my favorite recipes to keep them in my daily meal plans. I really enjoy my Cook's Illustrated series of cookbooks. I love the discussion and tips portion.</p>

View Full Profile