Marvelous Mushroom Soup

In the warmer months when mushrooms spring from the landscape overnight we love to forage for chanterelles, lobsters, hedgehogs, and other mycological marvels. Often the mushrooms we find are simply sautéed and served as a side, but sometimes they work their way into a soup. This is my basic go-to mushroom soup recipe. It’s delicious made with simple button mushrooms from the supermarket if that’s what you happen to have, but if you’re lucky enough to be in possession of some more exotic or wild edible varieties, you can’t go wrong by chucking them in to up the complexity of the flavour. If you are using wild shrooms, be sure to rid them of slugs and snails first… those do not contribute anything but grossness to the final product.

Marvelous Mushroom Soup

A basic mushroom soup recipe that utilizes whatever shrooms you have on hand. This basic recipe is easily made vegan, non-vegan or creamed… whatever floats your mushroom boat!

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course: Appetizer, Main Course, Soup

Cuisine: Farm-to-fork

Ingredients Method

Ingredients

  

• 1/2 lb button mushrooms
• 1/2 lb mixed mushrooms try mixing varieties such as shiitake, oyster, and lions mane for more complex flavours
• 3 tbsp olive oil
• 1 tsp. salt
• 1 tbsp. all purpose flour
• 1 shallot peeled and minced
• 5 cloves garlic peeled
• 1 tbsp. fresh thyme
• 1 tbsp. fresh rosemary
• 6 cups vegetable or chicken stock
• salt and pepper to taste
• 1/2 cup heavy cream (optional)

Method

 

1. Preheat oven to 350°.
2. Chop mushrooms into 1/2" pieces. Place in a bowl with the garlic cloves and toss with 2 tbsp. olive oil and 1 tsp. salt. Spread in a single layer on a baking sheet and place in the oven on the middle rack roast for 12 minutes.
3. While the mushrooms are roasting, place the remaining tbsp. of olive oil in the bottom of a large pot and add the minced shallot. Cook over medium heat until the shallot softens and starts to brown around the edges, about 4-5 minutes.
4. Stir in flour and cook, stirring constantly for another minute. Then add roasted mushrooms and garlic as well as the rosemary and thyme. Continue cooking and stirring until herbs become fragrant, 1-2 minutes.
5. Stir in 1/2 cup of the stock and cook just until it is well incorporated and begins to thicken. Then stir in the rest of the stock.
6. Using a stick blender, carefully blend the soup until the desired consistency is reached. I like to leave little chunks of mushroom, but you can blend it silly smooth if that's what you prefer.
7. Bring soup to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
8. If you want a creamed soup, stir the cream into slowly simmering (not boiling) soup, and continue to stir occasionally until heated through.
9. Serve topped with grated pecorino cheese, a dollop of sour cream, or bacon and croutons!