There’s going to be a lot of Wild Mushroom Soup in our future. Damn Costco. Last week on a visit there I came across this jar of wild mushrooms and thought “I’m going to make a soup”. This is a reasonable thought except that I now have enough mushrooms to make Wild Mushroom Soup for my city. *sigh* Like I said, damn Costco. Good thing this Wild Mushroom Soup is a favourite in our house.
The fall is such a great time for soups that they are a meal at least once a week in this house. Like this Cheesy Cauliflower Soup or this Roasted Garlic Soup and now well, now a lot of this Wild Mushroom Soup.
Wild Mushroom Soup
1 oz dried wild mushrooms
4 tbsp salted butter
1 onion, finely chopped
1/4 cup all-purpose flour
8 cups chicken stock
1 lb sliced baby bella mushrooms
1/2 cup whipping cream
2 tbsp Madeira sherry
Salt and Pepper to taste
Chopped parsley to garnish
Soak dried mushrooms in warm water for about 15 minutes to soften; drain through strainer and reserve liquid. Chop mushrooms and set aside. In large soup pot, heat butter. Add onion and cook, stirring often, just until soft. Stir in flour and continue cooking, stirring often, for about 5 minutes. Add chicken stock, white mushrooms, wild mushrooms, soaking liquid and salt and pepper to taste. Simmer, uncovered, until mushrooms are tender, about 20 to 30 minutes.
In a blender, puree soup in batches. Heat until hot. Add whipping cream, Madeira and more salt and pepper if needed. Just before serving sprinkle with chopped parsley.
Pleasantville Note: I think all soups are better if made a day ahead of time. If time allows try to do that. Also, if you have an immersion blender, it’s much easier to just blend this soup in the pot than in the blender.