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Wild Mushroom Soup Recipe

Ingredients

How to make it

  • Preparation:
  • Beef stock: Place 2 quarts water and 2 tablespoons beef-stock base in a saucepot and simmer until beef-stock base has dissolved. Remove stock from the heat and allow it to cool until it is refrigerator temperature.
  • Wash all 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 behind.
  • Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms ?- inch thick. Keep the button mushrooms separate from the others.
  • Soup
  • Heat a 6-8 quart saucepot over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft.
  • Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.
  • Add the sherry and cook for an additional 3 minutes.
  • Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot.
  • Add half of the cold beef stock and stir until liquid thickens.
  • Add the remainder of the stock and spices and simmer for 10 minutes.
  • 7.Add the cream and allow soup to simmer for an additional 10 minutes.
  • Chef's Tip:
  • This soup needs a smooth texture. Since the flour flavor must be completely cooked out, your cooking time may vary. Make sure stock is cool before adding it to the hot roux, (approximately 40° cool in the refrigerator). If roux and stock are both hot, your soup will be lumpy.

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  • valinkenmore 14 years ago
    Your recipe calls for 1 cup of tomatoes but I don't see in the instructions where you add them?
    Mushroom soup is a favorite of mine and thanks for the post.
    Was this review helpful? Yes Flag

The Cook

martyk35 Winona, MN

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