“From Houston Chronicle - It is a great meal on a cold day!”
1hr 15mins

Ingredients Nutrition


  1. Melt 2 T butter in a large soup pot over a medium heat. Add the onions and cook, stirring occasionally until soft, about 7 minutes.
  2. Increase heat to high, and add button and porcini mushrooms, chicken stock, and 4 cups water.
  3. Bring to a boil, reduce heat to medium-low and simmer, uncovered, about 30 minutes.
  4. Cool 15 minutes.
  5. While the soup is cooling, melt the remaining 1 T butter in a saute pan over a medium -high heat. Add the wild mushrooms, and saute, stirring occasionally, until they are soft and the mushroom liquid has evaporated, about 7 minutes. Season with salt and pepper. Reserve.
  6. Puree the cooled soup until very smooth. Strain through a fine mesh strainer into a soup pot. Add the cream and the sauteed wild mushrooms and stir to combine.
  7. Season with lemon juice, salt and pepper. Gently reheat, taking care not to boil the soup or it may curdle.
  8. Preheat the broiler.
  9. To make toasts, mash the blue cheese until soft. Spread the cheese on the baguette slices.
  10. Broil until the cheese is bubbling.
  11. Remove from broiler, sprinkle with parsley.
  12. To serve, float a cheese toastin each bowl of soup.
  13. Enjoy!

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