Gourmet Creamy Wild Mushroom Soup
Indulge in this Gourmet Creamy Wild Mushroom Soup, a luxurious and velvety dish that combines the earthy flavors of wild mushrooms with a subtle whisper of Madeira wine. Perfect for cooler evenings, this soup is not only hearty but also elegant, making it an excellent choice for both a comforting family dinner and sophisticated entertaining. The use of fresh wild mushrooms ensures a delightful texture and depth of flavor, while the heavy cream adds richness that elevates this dish to restaurant quality. Ideal for being served as a starter or a light meal, this soup will warm your heart and soul with every spoonful.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Dried Morel Mushrooms
1 ounce (soaked and chopped)
Dried Porcini Mushrooms
1 ounce (soaked and chopped)
Boiling Water or Vegetable Broth
6 cups (for soaking mushrooms or as base)
Butter
4 tablespoons (melted)
Onion
1 (cut into 1/4 inch dice)
Garlic
3 cloves (minced)
Wild Mushrooms (such as shiitake, oyster, or chanterelles)
1/8 lb (cleaned and coarsely chopped)
Madeira Wine or Cognac
1/4 cup (for cooking)
All-Purpose Flour
2 tablespoons (for thickening)
Heavy Cream
1/4 cup (for richness)
Fresh Parsley
1 tablespoon (chopped, for garnish)
Salt
to taste (for seasoning)
Black Pepper
to taste (for seasoning)
Instructions
1
Start by placing the dried morel and porcini mushrooms in a medium bowl. Pour in 6 cups of boiling water, ensuring the mushrooms are fully submerged. Let them soak for 15 minutes or until softened. Once softened, use a slotted spoon to remove the mushrooms, chop them coarsely, and set aside.
2
Strain the mushroom soaking liquid through a fine sieve or cheesecloth into a bowl, discarding any solids and sand. Reserve the liquid for later use.
3
In a medium saucepan, melt the butter over medium heat. Add diced onion and minced garlic, cooking until they become soft and translucent, about 5-7 minutes.
4
Add the chopped wild mushrooms (such as shiitake, oyster, or chanterelles, if available) to the pot, cooking until they release their moisture and it evaporates, stirring occasionally. This should take 6-8 minutes.
5
Pour in the Madeira wine (or cognac), scraping up any browned bits from the bottom of the pan. Continue cooking until the liquid evaporates completely.
6
Sprinkle the mixture with flour, stirring to coat the mushroom mixture evenly. This will help thicken the soup.
7
Gradually stir in the reserved mushroom liquid or vegetable broth and bring to a gentle boil. Reduce the heat to low and let it simmer for 30 minutes, stirring occasionally to prevent sticking.
8
After 30 minutes, remove one cup of the mushroom mixture and toss it with the chopped fresh parsley for garnish, and set it aside.
9
Use a food processor or blender to carefully puree the remaining soup in batches until smooth. Return the pureed soup to the saucepan over low heat.
10
Stir in the heavy cream and season with salt and black pepper to taste. Allow it to warm through for a few more minutes.
11
Serve the soup hot, garnished with the reserved mushroom mixture and a sprinkle of chopped parsley for a pop of freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Creamy Wild Mushroom Soup?
It is a luxurious, velvety dish that combines the earthy flavors of wild mushrooms with a subtle hint of Madeira wine.
Which dried mushrooms are used in this recipe?
The recipe calls for one ounce of dried morel mushrooms and one ounce of dried porcini mushrooms.
How long should I soak the dried mushrooms?
Soak the dried mushrooms in boiling water for approximately 15 minutes or until they have softened.
What do I do with the mushroom soaking liquid?
Strain the liquid through a fine sieve to remove solids and sand, then reserve it to use as the soup base.
Can I use vegetable broth instead of water?
Yes, you can use six cups of either boiling water or vegetable broth for soaking the mushrooms.
What types of fresh wild mushrooms are recommended?
Shiitake, oyster, or chanterelle mushrooms are all excellent fresh options for this recipe.
Is there a substitute for Madeira wine?
Yes, you can use cognac as a substitute for Madeira wine if preferred.
How do I thicken the mushroom soup?
The soup is thickened by stirring two tablespoons of all-purpose flour into the sautéed mushroom mixture.
Can I use a blender to puree the soup?
Yes, a blender or food processor can be used to puree the soup in batches until it reaches a smooth consistency.
When should the heavy cream be added?
Stir in the heavy cream after the soup has been pureed and returned to the saucepan over low heat.
What is the recommended garnish for this soup?
Garnish the soup with a reserved cup of the mushroom mixture and a sprinkle of fresh chopped parsley.
Is this mushroom soup suitable for vegetarians?
Yes, as long as you use vegetable broth, this recipe is vegetarian-friendly.
How long should the onion and garlic be cooked?
The diced onion and minced garlic should be sautéed in butter for about 5 to 7 minutes until translucent.
Why is it important to strain the soaking liquid?
Straining ensures that any grit or sand released by the dried mushrooms is removed from the soup base.
How long does the soup need to simmer?
Once the liquids are added, let the soup simmer on low heat for 30 minutes.
How much butter is required for the base?
The recipe requires four tablespoons of butter to sauté the aromatics and mushrooms.
What herbs are used in this recipe?
Fresh parsley is used both in the garnish and as a fresh topping for the soup.
Can this soup be served as a main course?
While elegant enough for a starter, it is also hearty enough to be served as a light meal.
How many garlic cloves are needed?
The recipe calls for three cloves of minced garlic.
How much wine should I use?
Use 1/4 cup of Madeira wine or cognac to deglaze the pan.
What is the total count of ingredients?
There are 13 total ingredients used in this gourmet mushroom soup recipe.
Should I wash the fresh mushrooms?
The instructions recommend cleaning and coarsely chopping the fresh wild mushrooms before cooking.
What temperature should the soup be served at?
The soup should be served hot to enjoy its rich and creamy texture.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food because it is hearty and warming for cooler evenings.
Can I use different types of onions?
The recipe specifies one onion cut into 1/4 inch dice, though yellow or white onions are generally standard for such bases.
How much cream is needed for the recipe?
The recipe uses 1/4 cup of heavy cream to add richness to the soup.
When do I add the salt and pepper?
Salt and black pepper should be added to taste during the final warming stage after adding the cream.
Can I prepare the mushrooms in advance?
Yes, you can soak and chop the dried mushrooms and clean the fresh ones as part of your prep work.
Does the alcohol remain in the soup?
The instructions state to cook the wine until the liquid evaporates completely, leaving behind the concentrated flavor.
What gives the soup its gourmet quality?
The combination of multiple wild mushroom varieties, Madeira wine, and heavy cream creates its restaurant-quality profile.