Best Cream Of Wild Mushroom Soup Recipes

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CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs.

Provided by Elise Bauer

Categories     Soup     Morel     Mushroom     Porcini     Soup

Time 1h20m

Yield 4

Number Of Ingredients 17

2 ounces of dried wild mushrooms
3 cups hot water
6 Tbsp butter, divided 3 Tbsp and 3 Tbsp
1/2 cup minced shallots
3 cloves garlic, minced (1 Tbsp)
½ lb fresh cremini or button mushrooms, halved and sliced into 1/4-inch slices
1/2 cup flour
1/3 cup dry sherry
Salt and Pepper
4 cups good quality chicken stock (or vegetable broth for vegetarian version)
1 teaspoon herbes de provence
1/2 teaspoon dried thyme
2 bay leaves
1 teaspoon salt (plus more to taste)
1/2 cup heavy cream
¼ cup finely chopped parsley
¼ cup snipped chives

Steps:

  • Simmer: Heat on high until the soup comes to a low simmer. Lower the heat to maintain a simmer. Cover and cook for 20 minutes.

Nutrition Facts : Calories 412 kcal, Carbohydrate 42 g, Cholesterol 64 mg, Fiber 5 g, Protein 12 g, SaturatedFat 13 g, Sodium 1162 mg, Sugar 8 g, Fat 23 g, ServingSize Serves 4, UnsaturatedFat 0 g

CREAM OF WILD MUSHROOM AND BARLEY SOUP



Cream of Wild Mushroom and Barley Soup image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
5 cups thinly sliced cremini mushrooms
2 tablespoons finely chopped fresh rosemary
1/4 cup unbleached, nonbromated flour
1/2 cup dry red wine
4 cups beef stock or chicken stock
1 cup pearled barley
1 cup unsweetened oat milk
Fresh dill, for garnish

Steps:

  • Place a large heavy-bottomed Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, garlic, and a pinch of salt. Cook until aromatic and just starting to soften, about 2 minutes.
  • Add the mushrooms and rosemary and cook, stirring occasionally, until the mushrooms have given up most of their liquid and are beginning to brown, about 5 minutes.
  • Add the flour and cook for 1 minute, stirring constantly. Add the red wine and stock to deglaze the pan, scraping with a wooden spoon to loosen the browned bits on the bottom. Bring to a boil and then reduce the heat to medium-low to maintain a gentle simmer. Add the barley and cook, stirring occasionally, until it's tender, about 1 hour.
  • Stir in the oat milk. Taste and add salt and pepper if needed. Garnish with dill and serve.

QUICK CREAM OF MUSHROOM SOUP



Quick Cream of Mushroom Soup image

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. -Anne Kulick, Phillipsburg, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream

Steps:

  • In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 5 to 6 servings

Number Of Ingredients 16

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Steps:

  • Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
  • To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
  • Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

REALLY WILD MUSHROOM SOUP



Really Wild Mushroom Soup image

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

1/2 pound domestic mushrooms, washed and sliced
1/2 pound shiitake mushrooms, stems removed, washed and sliced
1/2 pound oyster mushrooms, stems removed, washed and sliced
1/2 pound chanterelle or similar mushrooms, washed and sliced
3 tablespoons olive oil
4 shallots, peeled and chopped
1/4 cup dry vermouth
1 quart skim milk
1 branch fresh thyme
4 whole garlic cloves
Pinch freshly grated nutmeg
Salt and pepper, to taste
1/4 pound black trumpet mushrooms, washed and torn into strips
1/4 pound enoki mushrooms
Small bunch chives, cut into 1-inch sticks

Steps:

  • Wash all the mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt in the bottom of the bowl. Repeat until there is no dirt. Remove the stems from the oyster and shiitake mushrooms, then slice all the mushrooms. Keep the domestic mushrooms separate from the other types.
  • Heat an 8-quart sauce pot over moderately high heat. Add the olive oil, the domestic mushrooms, and the minced shallots, and cook until the mushrooms are soft. Add the remaining mushrooms, and saute for 5 minutes, stirring occasionally. Add the vermouth, and reduce for 5 minutes.
  • Add the milk, fresh thyme, garlic, and nutmeg. Bring to a boil, and lower to a simmer. Cook for 30 minutes, then remove the thyme sprig, and season with salt and pepper. Allow to cool slightly, then puree in the blender.
  • Meanwhile, quickly blanch the strips of black trumpet mushrooms in salted water. Cool and add to enoki mushrooms and chives.
  • To serve, reheat the soup in a sauce pot or in the microwave. Divide the tossed Enoki and black trumpet mushrooms into 6 equal portions, and place them in the center of 6 bowls. Pour the soup into the bowls at the table, pouring over the mushroom mixture to heat it up.

WILD & CREAMY MUSHROOM SOUP (JOEY'S RESTAURANT)



Wild & Creamy Mushroom Soup (Joey's Restaurant) image

This is the must-try mushroom soup that you can find at Joey's Restaurants up here in the Northwest. It's my all-time favorite mushroom soup, and I think that is because of the sherry that is added. When I saw a note in their menu that this recipe was featured in a magazine a couple of years ago, I had to find it. Enjoy!

Provided by Pikake21

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 ounce dried porcini mushrooms
1 large onion, minced
3 tablespoons salted butter
1/2 lb white mushroom, thinly sliced
1 teaspoon fine sea salt
1/2 teaspoon dried tarragon, crumbled
1/2 teaspoon dried Mexican oregano, crumbled
1/4 teaspoon black pepper
1/4 cup all-purpose flour
4 cups reduced-sodium chicken broth
1/2 cup heavy cream
2 tablespoons medium-dry sherry
chopped scallion top (optional)
fresh mushrooms (optional)

Steps:

  • Grind dried porcini in a blender until powderly.
  • Cook onion in 1 T butter in a 4 to 5 quart heavy pot, covered, over moderate heat, until softened, about 5 minutes.
  • Add Fresh mushrooms, porcini powder, seal salt, tarragon oregano, and pepper and cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
  • Add remaining 2T butter and cook, stirring, until melted, then sprinkle in flour and cook, stirring constantly, until mixture is very thick and golden, about 5 minutes.
  • Whisk in 1 C chick broth, scraping up any brown bits, until mixture is smooth.
  • Add remaining broth in a stream, whisking until liquid is smooth.
  • Bring to a simmer, whisking, then stir in cream and Sherry and simmer, uncovered, stirring occasionally 10 minutes.

CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

Make and share this Cream of Wild Mushroom Soup recipe from Food.com.

Provided by CarolineUMD

Categories     Vegetable

Time 1h50m

Yield 5-6 serving(s)

Number Of Ingredients 17

5 ounces fresh shiitake mushrooms
5 ounces fresh portabella mushrooms
5 ounces fresh cremini mushrooms (or porcini)
1 tablespoon olive oil
1/4 lb unsalted butter, plus
1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme, plus
1 teaspoon minced thyme leaves, divided
kosher salt & freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Steps:

  • Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
  • To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot.
  • Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.
  • Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.
  • Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
  • Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks.
  • Cook over low heat for 15 to 20 minutes, until the leeks begin to brown.
  • Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute.
  • Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil.
  • Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Nutrition Facts : Calories 567.9, Fat 47, SaturatedFat 28, Cholesterol 138, Sodium 67.7, Carbohydrate 26, Fiber 3, Sugar 6.1, Protein 6.3

CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

Make and share this Cream of Wild Mushroom Soup recipe from Food.com.

Provided by Chef Aint Bs

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

5 ounces fresh shiitake mushrooms
5 ounces fresh portabella mushrooms
5 ounces fresh cremini mushrooms (or porcini)
1 tablespoon olive oil
1/4 lb unsalted butter, plus
1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme, plus
1 teaspoon minced thyme leaves, divided
kosher salt & freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Steps:

  • Clean the mushrooms by wiping them with a dry paper towel, Don't wash them!
  • Separate the stems, trim off any bad parts, and coarsely chop the stems.
  • Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces,Set aside.
  • To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot.
  • Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.
  • Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.
  • Strain, reserving the liquid,You should have about 4 1/2 cups of stock, If not, add some water.
  • Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks.
  • Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender.
  • Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil.
  • Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil.
  • Serve hot.

Nutrition Facts : Calories 473.2, Fat 39.2, SaturatedFat 23.3, Cholesterol 115, Sodium 56.4, Carbohydrate 21.6, Fiber 2.5, Sugar 5.1, Protein 5.2

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