Wild Mushroom Soup Recipe by Sean Kervin.

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This soup warms your soul - and is one of the most raved at my dinner parties. Make it on a cold, Fall or Winter day, and serve it with crusty bread and you are sure to have a hit.

Prep time: 30 Minutes	Hungarian
Cook time: 60 Minutes	Servings: 8 cups

• Current rating: 10.0
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Nutrition Facts

Amount Per Serving	%DV
Serving Size 324g
Recipe makes 8 servings
Calories 257
Calories from Fat 220	86%
Total Fat 25.03g	31%
Saturated Fat 15.5g	62%
Trans Fat 0.0g
Cholesterol 77mg	26%
Sodium 392mg	16%
Potassium 142mg	4%
Total Carbs 7.89g	2%
Dietary Fiber 1.1g	4%
Sugars 1.71g	1%
Protein 2.02g	3%

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Ingredients Convert Measures

• 2 quarts water
• 3 Tbsp beef base (e.g. Better Than Bouillon)
• 1 Tbsp Worcestershire Sauce
• 1 (or more) tsp Tabasco
• 8 Tbs butter
• 1 cup chopped onion
• 1 Tbsp chopped, fresh garlic
• 1/2 tsp Sea Salt
• 2 Cups finely chopped mixed domestic mushrooms (e.g. Portabella, Crimini, and/or plain white mushrooms)
• 2 Cups coarsly chopped mixed wild mushrooms (e.g. Shitaki, Oyster, Morels, Chanterelles, or whatever you can find at Whole Foods)
• 1 Tbs fresh dill
• 2 Tbsp paprika
• 1/8 tsp pepper
• 1/4 cup flour
• 2 cups heavy cream
• 3/8 cups real sour cream or whole milk plain yogurt
• 1 Tbsp lemon juice
• 1 Tbsp soy sauce

Directions

1. Stock: Boil water and stir in beef base, Worcestershire and Tabasco sauces, simmer.
2. In a large sauce pan, saute onions, garlic, and salt in 3 Tbsp butter until onion is tender.
3. Stir in mushrooms, paprika, and pepper and saute until mushrooms begin cooking down (about 5-10 minutes).
4. Add enough beef stock to cover mushrooms. Cover and simmer for ten minutes.
5. Meanwhile, in another saucepan, melt remaining 5 Tbsp. butter over low heat. Whisk in flour and cook until smooth, stirring constantly, approximately one minute. Add cream and continue to cook over low heat, stirring frequently, for 8-10 minutes.
6. Add cream mixture and remaining stock to mushroom mixture. Stir in sour cream, lemon juice, soy sauce, and add dill.
7. Simmer for 45 minutes - 1 hour.
8. Soup is better if made the day before and refrigerated over night.
9. Makes 8 cups.

Menus and Pairings

Goes Well With: crusty bread

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This recipe also found in:

Mushroom Lovers

(by Oleg Shaldybin, 8 recipes, 28 members)