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.
Written by Yvette / Photos by Yvette