Wild Mushroom Soup

This recipe comes from one of those cookbooks–400 Soups by Anne Sheasby–and is easily one of my favorite out of the full 400: Wild Mushroom Soup.  The original calls for a several ounces of shitake mushrooms and soaking them in water; after the soaking process, you drain the mushrooms, roast them, and re-use the shitake water for part of your broth.

Although shitakes are great (they really do add a certain je ne sais quoi to any recipe), you can easily substitute this ingredient withe one cup portobello mushrooms as I have done below.  This recipe is earthy, smooth, and so flavorful that it requires very few seasonings.  Make this during winter (or summer!) for a soup that is clearly delicious.

Wild Mushroom Soup
* 3 cups chopped Bella Mushrooms
* 5 cups beef broth
* 3 cloves garlic, pressed
* 2 leeks, thinly sliced
* 1/2 white onion, chopped
* 2/3 cup heavy cream
* salt and pepper to taste
* 1 teaspoon thyme

1.) First, measure out all of your ingredients–mushrooms, onions, garlic, and leeks.

2.) Then, prep your ingredients–wash and thinly chop the leeks.

3.) Wash portobello mushrooms and thinly slice.

4.) Roughly chop mushrooms.

5.) Chop half of an onion, and peel several cloves of garlic.  Set aside.


6.) Combine olive oil and butter in a large pot and warm.

7.) Add leeks, onions, and pressed garlic; simmer for 5-7 minutes.

8.) Add mushrooms and allow to simmer for several minutes, or until properly moist.

9.) Add beef broth and bring to a boil.

10.) Turn heat down to medium and allow to simmer in a half covered pot for 30 minutes. Season with salt, pepper, and 1 teaspoon thyme.

11.) After 30 minutes, remove 3/4 of the soup and puree in a food processor or blender.

12.) Return to mushroom soup pot.

13.) Add 2/3 cup heavy whipping cream and return to a light boil.  Turn off heat.

14.) Serve with fresh thyme sprigs and enjoy!

Subscribe to Clearly Delicious by Email