Cream of Wild Mushroom Soup

Name: Cream of Wild Mushroom Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 ½ lb (675 g) white mushrooms, quartered; 1 large onion, chopped; 3 tbsp (42 g) butter; 5 cups (1.25 litres) chicken broth; 1 small potato, peeled and cubed; 6 tbsp (14 g) dried porcini mushrooms, coarsely chopped; Salt and pepper; 3 porcini mushrooms, fresh or frozen and thawed, sliced (see note); 2 tbsp (28 g) butter; 4 oz (115 g) mixed wild mushrooms of your choice; 2 tbsp small flat-leaf parsley leaves; 1 tbsp fresh chives, chopped

5 stars (7) Rate this recipe

Preparation 20 MIN

Cooking 25 MIN
Servings 4
Freezes

Wild mushrooms grow in abundance in the territories, making them the perfect ingredient to showcase in this Cream of Wild Mushroom Soup. Mushrooms are truly resilient, surviving well in the harsh northern climate.

Ingredients
Preparation

Ingredients

Cream of Mushroom Soup

1 ½ lb (675 g) white mushrooms, quartered
1 large onion, chopped
3 tbsp (42 g) butter
5 cups (1.25 litres) chicken broth
1 small potato, peeled and cubed
6 tbsp (14 g) dried porcini mushrooms, coarsely chopped
Salt and pepper

Topping

3 porcini mushrooms, fresh or frozen and thawed, sliced (see note)
2 tbsp (28 g) butter
4 oz (115 g) mixed wild mushrooms of your choice
2 tbsp small flat-leaf parsley leaves
1 tbsp fresh chives, chopped

Preparation

Cream of Mushroom Soup

In a pot over medium heat, brown the mushrooms and onion in the butter. Continue cooking until the mushrooms are caramelized and the juices have completely evaporated. Add the broth, potatoes and dried mushrooms. Bring to a boil.
Cover and simmer about 20 minutes or until the potatoes are tender.
In a blender, purée the soup until smooth. Return to the saucepan. Season with salt and pepper. Keep warm.

Topping

In a large non-stick skillet over medium heat, brown the porcini mushrooms in the butter. Add the remaining mushrooms and cook until they have softened. Season with salt and pepper.
Pour the mushroom soup into bowls. Top with the sautéed mushrooms. Garnish with the fresh herbs.

Note

Try local wild mushrooms in this recipe. Otherwise, use a mix of farmed mushrooms (shiitake, oyster, portobello, etc.) available in most grocery stores.