Sue's Wild Mushroom Soup

Sue's Wild Mushroom Soup

Ready in 1 hour

An extremely rich and sumptuous soup - it couldn't be more mushroomy without giving off spores!

"The TYPE of wild mushrooms aren't important - but wild mushrooms are ESSENTIAL to the flavor. Use at least shiitakes - but the more types you can find, the more complex the flavor becomes.Serving suggestions: serve with a hot, fresh sourdough boule and butter. Pair with a chardonnay that has strong grass and butter notes - it goes perfectly with the earthy, buttery soup!"

- hungry1

Top-ranked recipe named "Sue's Wild Mushroom Soup"

5 avg, 2 review(s) 100% would make again

Ingredients

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2 ounce Mushrooms; (shitake, morel, oyster, etc.) dried
4 cup Water; (very warm)
1/2 cup Shallot; (1 large, finely chopped)
1/2 pound Butter; (2 sticks)
1 tablespoon Tarragon; (fresh)
1 tablespoon Thyme; (dried)
1 pound Mushrooms, fresh; (slice half; finely chop half)
1 1/2 cup Sherry
3/4 quart Half-and-half cream
1/2 pint Whipping cream
1/2 cup Flour
Salt; (to taste)
White pepper; (to taste)

Original recipe makes 12

Servings  

Preparation

. Soak dried mushrooms in warm water for approx. 30 minutes.

. While mushrooms are soaking, chop the shallot and chop/slice fresh mushrooms.

. Remove rehydrated mushrooms from water, squeezing out excess fluid. Reserve the mushroom liquor for later use.

. Chop rehydrated mushrooms coarsely.

. Melt 1/4 pound (1 stick) butter in extra large fry pan. Saute shallot, tarragon and thyme until soft.

. Add fresh and rehydrated mushrooms to fry pan and saute until soft.

. Meanwhile, in a 6-quart stock pot, combine reserved mushroom liquor and sherry; heat.

. When soft, add fry pan mixture to pot; bring to boil; then turn down to simmer as soon as it starts to boil.

. Simmer for approximately 5 minutes, then add half-and-half and whipping cream; continue low simmer for approximately 20 minutes. Make sure temperature is not high enough to scald the cream.

. Near end of simmering time, melt remaining butter (1 stick) and whisk in sufficient flour (approx. 1/2 cup) to make a white roux.

. Slowly add roux to stock pot, stirring constantly to minimize lumping.

. Season with salt and white pepper to taste.

. If desired, a wand blender can be used to created a creamier, pureed-style of soup.

Notes

The TYPE of wild mushrooms aren't important - but wild mushrooms are ESSENTIAL to the flavor. Use at least shiitakes - but the more types you can find, the more complex the flavor becomes.

Serving suggestions: serve with a hot, fresh sourdough boule and butter. Pair with a chardonnay that has strong grass and butter notes - it goes perfectly with the earthy, buttery soup!

Credits

Added on Award Medal
Verified by stevemur

very good, used parsely for garnish, thanks great recipe, CCheryl photo by CCheryl CCheryl

Calories Per Serving: 312 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The TYPE of wild mushrooms aren't important - but wild mushrooms are ESSENTIAL to the flavor. Use at least shiitakes - but the more types you can find, the more complex the flavor becomes.Serving suggestions: serve with a hot, fresh sourdough boule and butter. Pair with a chardonnay that has strong grass and butter notes - it goes perfectly with the earthy, buttery soup!
hungry1 7 years ago
The TYPE of wild mushrooms aren't important - but wild mushrooms are ESSENTIAL to the flavor. Use at least shiitakes - but the more types you can find, the more complex the flavor becomes. Serving suggestions: serve with a hot, fresh sourdough boule and butter. Pair with a chardonnay that has strong grass and butter notes - it goes perfectly with the earthy, buttery soup! [I posted this recipe.]
monkeydharma 7 years ago
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