Creamy Wild Mushroom Soup

Creamy Wild Mushroom Soup

Creamy wild mushroom soup is one of my comfort foods. You don’t have to have to pick wild mushrooms to make this recipe. You can find mushrooms in the produce section of most groceries and sometimes at Farmers Market.

I like to add a variety of mushrooms to one batch. Portobello, Lobster, Porcini, Coral, Shiitake, Cremini, and Oyster are varieties I think work very well. Lobster is a dense, dry mushroom, the only variety I was because it doesn’t absorb water. Skip Chanterelles in this recipe, its milder flavor will be lost in the mix, and it’s a little too special as far as wild mushrooms go to lose.

What looked to be a poor wild mushroom year took a turn in late August when we finally got rain. Chanterelles made a brief reappearance. Gray Oyster is growing on old logs in the wood yard. Scaber Stalk, Porcini (King) and other boletes are going crazy. I’ve never seen so many boletes, some nearly the size of a soccer ball. I’ve dehydrated and frozen enough to last us a year and they’re not done yet. It’s almost time for Matsutake to pop up, a mushroom I’ve not yet picked.

Pick what you know to be safe. Take a class or three. Learn from someone who knows mushrooms well. Until then, check out the produce department and farmers market to stay on the safe side.

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Creamy Wild Mushroom Soup

Course Soup

Cuisine American

Author Robin Follette

Ingredients

• 6 cups fresh mushrooms one or several varieties, sliced, about 1.5 pounds
• 1 tablespoon olive oil
• 1/4 cup butter
• 1 clove garlic minced
• 1 cup sweet onion chopped
• 1 tablespoon thyme
• 1/4 cup all purpose flour
• 4 cups chicken or vegetable stock
• 1 cup heavy cream

Instructions

• Saute mushrooms, onion and garlic in olive oil until the mushrooms release liquid and lose half their size. Drain all but 1/4 cup liquid. Add butter and wait until melted, then add the flour and stir. Add chicken or vegetable stock and stir until smooth.
  
• Remove half of the soup to a food processor and blend until smooth. Return the soup to the pot, and then stir in the heavy cream and thyme. Let sit 30 minutes before serving.