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Wild Mushroom Soup

December 6, 2009

This recipe is one of the first recipes I ever posted on Chick in the Kitchen, more than two years ago! I make it a couple of times a year, and unlike many soups it doesn’t need a long simmer time. So, it’s perfect for a quick dinner during the cold months. I didn’t have any white wine on hand so I added a couple of tablespoons of sherry instead, which worked really well.

As with most soups, you can play fast and loose with the combination of ingredients — substitute a different herb; omit the dried mushrooms if you want a less intense flavor; add some of the soaking liquid from the dried mushrooms if you like it as mushroom-y as possible.

I served the soup with Sweet Potato & Buttermilk Corn Bread, and J. declared it to be a really good dinner. My parents and I agreed.

Wild Mushroom Soup
Updated from November 22nd, 2007

1 Tbsp olive oil
1 medium onion, finely chopped
2 garlic clove, crushed
1 lb wild mushrooms, sliced (I like shitake and oyster)
1 oz. bag dried mushrooms (such as porcini), reconstituted + chopped
5 cups veggie stock
2/3 cup dry white wine or a couple of splashes of sherry
2 Tbsp chopped fresh thyme
salt and black pepper to taste

In your soup pot, sauté onion and garlic in oil until they are soft and golden. Add the mushrooms and cook, stirring occasionally, for about 10 minutes. (The mushrooms will cook down considerably!)

Add the stock, wine, and thyme. Bring to a boil, cover, and simmer up to a half hour. Add salt and pepper to taste.

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Filed under: Soup

Tags: dinner, mushrooms, recipe, shitake, Soup, Sweet Potato Buttermilk Corn Bread, Wild Mushroom Soup