OCTOBER – Cream Of Wild Mushroom Soup

Cream of Wild Mushroom Soup Recipe


This is a deliciously creamy concoction.



1/2 Cup Dried Porcini

1/2 Cup Dried Morels

3 Cups Hot Water

1/2 lb. Fresh Mushrooms

3 Garlic Cloves, finely chopped

1/3 Cup Shallots, finely chopped

5 Tbsp. Butter

8 Tbsp. Flour

Salt and Pepper

4 Cups Chicken Stock

1 Cup Heavy Cream

1/4 Chive, snipped

1/4 Cup Parsley, finely chopped

Splash Madeira



In separate bowls of 1 1/2 cups of hot water, soak the dried porcini and morels for 30 minutes.  Line a strainer with a paper towel and drain the porcini liquid, saving 1 cup.  Drain the morels, and rinse well under running water, and cut off the stems.  You can discard the morel liquid.


Wipe off the fresh mushrooms, cut off their ends and slice them thinly.


In a large pot, heat the butter and sauté the garlic and shallots for 3 minutes.  Add the fresh mushrooms and cook for another 3 minutes.  Add the porcini and morels, and place a round of buttered parchment paper over the pan to cover it, and let it sweat on low heat for 10 minutes.


Uncover the pot, and add the flour to the mixture, blending well.  You can add a small amount of butter if the mushrooms are dry.  Add the chicken stock and the reserved cup of porcini liquid and bring it to a boil.  Then lower the heat, and cover the pot to simmer for 20 minutes.  Season with salt and pepper.


Add the cream, chives, parsley, and Madeira just before serving.


And Enjoy!wild-mushroom-soup.jpg&w=616&h=462&ei=yrm_UL_4MsSa0QWWiIHoDg&zoom=1&iact=hc&vpx=475&vpy=164&dur=2516&hovh=194&hovw=259&tx=128&ty=79&sig=105498581928246506705&page=1&tbnh=145&tbnw=192&start=0&ndsp=12&ved=1t:429,r:3,s:0,i:145


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