creamy wild mushroom soup
Mmmmmmmmmmmmmm! I got this recipe out of an insert in our town paper & it sounded too good to pass up. I don't know where the recipe originated.
prep time
cook time
method
---
yield
6 - 8
Ingredients
- 1 stick butter
- 5 cloves garlic, minced
- 1 large vidalia onion, diced
- 1 pound shiitake mushrooms
- 2 large portobello mushrooms, gills cleaned out
- 1/4 pound chanterelle mushrooms
- 3 large yukon gold potatoes, peeled & quartered
- 48 ounces chicken stock
- 1 tablespoon thyme, dried
- 1 cup heavy cream
- kosher salt & pepper, to taste
- 1/8 cup cooking sherry
- 2 teaspoons worcestershire sauce, reduced sodium
- 1 tablespoon olive oil, extra-virgin
How To Make creamy wild mushroom soup
-
Step 1Melt the butter in a large stockpot over medium high heat. Add garlic & onion; saute 8 minutes.
-
Step 2Slice the shiitakes, portobellos & chanterelles, mix to combine. Set aside 1/2 C of mixed mushrooms.
-
Step 3Add the remaining mushroom mixture & potatoes to the stockpot; saute 5 minutes.
-
Step 4Add the stock & bring to boil. Lower the heat to medium & simmer until potatoes are tender, 35 minutes.
-
Step 5Remove from heat. Add thyme & puree in the pot using an immersion blender until smoth. Add the cream, salt, pepper, sherry & worcestershire; stir well.
-
Step 6Heat olive oil in a small saute pan over medium high heat. Add reserved mushrooms; saute until soft, 10 minutes. Season with salt & pepper. Add the mushrooms into the soup & stir to incorporate & enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes