Cream of mushroom soup. Sounds kinda dull. Everyday. Nothin special… but when you make it from scratch and you use wild mushrooms it becomes extraordinary and quite memorable. I have made this soup before but this time I had several kinds of wild shrooms to use which amped up the flavor quotient. I posted a picture on a facebook mushroom id group and got a lot of likes and a request for the recipe so I thought it could be my next post; why type it up just for that one or two folks who asked it; better to share it on my blog for my peeps!
My amounts are somewhat flexible; can use less or more cream, can use store mushrooms. What ever you want. My local farmer’s market has a vendor who sells wild mushrooms; another good source for your ingredients. Just be sure you know the variety of mushrooms and that every shroom is safe and edible! Use what ever dairy you like. I have used a range of choices in the past. This time I went with half and half and whole milk. If you want to chop the mushrooms finer; go for it; you can even puree it but I much prefer it a bit chunky.
We ate outside by candlelight last night and I didn’t bother with a picture of it in the soup bowl due to the light conditions; tonight I will update this post with one of those shots taken in the kitchen! PS: I found most of the shrooms we picked; I am good at it! Joe is much better at identifying; I am a beginner and he is pretty expert at it. It is fun to do together.
Chunky Wild Mushroom Soup
Makes almost 2 quarts.
- 15-16 ounces assorted wild mushrooms, chopped coarsely
1 cup yellow onion, chopped
4 Tbsp. butter, divided
1 Tbsp. olive oil
1 carrot chopped in small cubes
1 large shallot chopped small cubes (about 1/2 cup)
2 Tbsp. white rice flour
6-8 stems fresh thyme
1 cup dry white wine (I used a dry Riesling)
1.5 tsp. sea salt and ¼ tsp. freshly ground black pepper or white pepper
1 cup chicken broth
2 cups vegetable broth (or more chicken broth)
1 cup half and half or light cream
½ cup whole milk
1-2 Tbsp. chopped garlic or regular chives
Sprinkle of fresh parsley (I used dried as my parsley plant has bit the dust)
Directions; chop the ingredients so everything is ready. I like my mushrooms chunky but cut them how you like to eat them. Heat the olive oil and half the butter in a large heavy bottomed sauce pan; mine is copper; about 4 quarts. Add the onion, sauté on medium for 4-5 minutes until softened, add the shallots and stir for a minute. Add the flour; stir and cook for a minute. Add the wine, stir and cook a minute. Add the mushrooms and stir for 5-7 minutes until they soften, then add fresh thyme, broths and a tsp of sea salt and some fresh ground pepper. Cook 15-20 minutes on medium. You want all the veggies to be soft and fully cooked but not mushy. Add the cream and milk, stir well; heat; do Not boil. While it heats add the finely chopped chives, I used garlic ones and add parsley. I have a five tined scissors for herbs; it chops them perfectly right into the soup. Taste and add more salt if needed.
Notes; if you are not gluten free use all purpose flour. If it is too thick add more milk. It does thicken on standing. I used a blend of honey brown mushrooms, hen of the woods, chicken of the woods and just a speck of chanterelle in my soup this time. A mixture really is nice for a full flavor. Use whatever mushrooms you like. If you want it richer use heavy cream instead of half and half. You can add more butter if you like but I find it quite rich just like I make it. I pluck out the stems of the thyme when it is cooked; the tiny leaves fall off into the stew; you can remove the leaves from the stems before cooking if you prefer to do that. You can replace the shallot with leek if you prefer.
This is a rough adaptation from a recipe from Food Network, by Ina Garten – I simplified it quite a bit. And I cut back on the butter, flour and dairy. I used different mushrooms and made it gluten free as that is my life these days! Enjoy!
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