Wild Mushroom Soup
My daughter and mother spent the summer of 2012 in Germany visiting my sister and her family. My daughter fell in love with Europe – especially the food. When they returned I asked my daughter what her favorite part of the trip was and she said eating a wonderful bowl of mushroom soup in Prague. Leave it to my daughter to pick out her favorite meal.
Every time she spotted mushrooms at the market she would remind me of that special soup and would ask me to buy mushrooms to try and replicate the soup she ate in Prague. I tried two times on different occasions and she just kept saying it wasn’t quite right. The first one was too broth based and the second one was too creamy and didn’t have enough mushrooms.
A couple of weeks ago we were at the farmers market and we spotted a vendor with quite the array of wild mushrooms. She asked me again to try and make mushroom soup. We bought shitake and button mushrooms, then at the next stall we bought leeks and green onions. She was so excited to go home and help me make mushroom soup.
This soup is relatively simple to make. The only thing that is time consuming is chopping up two pounds of mushrooms. This was the perfect job for my eager Sioux chef. We served the warm soup with slices of baguette bread and I was thrilled to hear her reaction when she had her first spoonful. “This is it mom, we did it! This is the soup I ate in Prague.” And that folks is what I love about food…it’s a simple spoonful that transports you back in time to a special memory you will never forget.
Start your Thanksgiving dinner with this elegant soup, to highlight the flavors of fall. This recipe can easily be prepared in advance of the holiday meal. Indulge your guests with this velvety soup bursting with an earthy flavor of mushrooms.
Wild Mushroom Soup
- 1/4 cup unsalted butter
- 1 large onion, chopped
- 3 green onions, chopped, whites and greens
- 3 large leeks, white and pale green parts only, cut into 1/4-inch dice
- 4 garlic cloves, minced
- 1/2 bunch fresh thyme sprigs, leaves stripped from the stem
- 1 pound white button mushrooms, wiped of grit and coarsely chopped
- 1 pound shitake mushrooms, wiped of grit and coarsely chopped
- ½ tablespoon salt
- ½ tablespoon ground black pepper
- 3 quarts chicken stock
- 1/2 cup crema Mexicana or sour cream
- Fresh chopped chives, for garnish
- In a large pot, melt the butter over medium flame; add the onion, leeks, and garlic, and sauté for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Remove about 1 cup of the mixture to save as a garnish for the soup.
- Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the crema to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
- Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and a sprinkle of chopped chives.
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Written by Yvette / Photos by Yvette
11 Comments on “Wild Mushroom Soup”
Living in rural Japan with an overabundance of cheap and fresh shiitake, I HAD to try this recipe. Boy am I glad I did! Before I knew it I had eaten the whole bowl! This might remind your daughter of Prague, but it will always remind me of Japan. 🙂 Thank you for sharing this splendid recipe!
What really pisses me off is the recipe says print and when I go to print it shows a blank page!!! You need to fix it on your end. I like the recipes but I be damned if I should write it out by hand and in order to print I used Ctrl+p and got all the crap of comments in which is a waste of my paper and I don’t care what others think I know what I want!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Hi Maria, so sorry about the inconvenience. I have updated the settings on my end and the print feature should work now. Please test out on your end and keep me posted. I hope you enjoy the soup. Have a lovely weekend.
This sounds so amazing and I am going to try it this week!
I find it hard to photograph some brown foods and to make them look appetizing and you’ve done a great job! I’ll grab some mushrooms on my grocery store visit today to make this soup. My grandmother loved mushroom soup and I can’t make/eat it without thinking of her. : )
You are too sweet Holly! I almost didn’t publish this because it was hard to photograph. But hoped the story and recipe would make up for it 😉 Thank you for the sweet compliment.
Keep me posted if you make this recipe!
Nice soup – thank you.
This is a recipe that I’m willing to make for hubby, he LOVES mushrooms.
I really do not care for them, but I do like to make hubby happy. 🙂
I’m off to do some mushroom shopping!
Where in Germany does your sister live? I just returned from there and loved my visit. I have a wild mushroom soup that we love also. Something about the earthy flavor with herbs and spices makes it one of those that I can’t quit eating. Thanks for sharing your version Yvette.
Hi Lea Ann,
My sista lives near Ramstein. I still haven’t had the opportunity to visit.
Your trip out there looked beautiful!