Really Wild Mushroom Soup Recipe

Name: Really Wild Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound domestic mushrooms, washed and sliced; 1/2 pound shiitake mushrooms, stems removed, washed and sliced; 1/2 pound oyster mushrooms, stems removed, washed and sliced; 1/2 pound chanterelle or similar mushrooms, washed and sliced; 3 tablespoons olive oil; 4 shallots, peeled and chopped; 1/4 cup dry vermouth; 1 quart skim milk; 1 branch fresh thyme; 4 whole garlic cloves; Pinch freshly grated nutmeg; Salt and pepper, to taste; 1/4 pound black trumpet mushrooms, washed and torn into strips; 1/4 pound enoki mushrooms; Small bunch chives, cut into 1-inch sticks

Servings: persons

1/2 pound domestic mushrooms, washed and sliced
1/2 pound shiitake mushrooms, stems removed, washed and sliced
1/2 pound oyster mushrooms, stems removed, washed and sliced
1/2 pound chanterelle or similar mushrooms, washed and sliced
3 tablespoons olive oil
4 shallots, peeled and chopped
1/4 cup dry vermouth
1 quart skim milk
1 branch fresh thyme
4 whole garlic cloves
Pinch freshly grated nutmeg
Salt and pepper, to taste
1/4 pound black trumpet mushrooms, washed and torn into strips
1/4 pound enoki mushrooms
Small bunch chives, cut into 1-inch sticks

1
Wash all the mushrooms in lukewarm water in a deep bowl.
2
Mix the mushrooms well to loosen the dirt.
3
Remove them from the water by hand, leaving the dirt in the bottom of the bowl.
4
Repeat until there is no dirt.
5
Remove the stems from the oyster and shiitake mushrooms, then slice all the mushrooms.
6
Keep the domestic mushrooms separate from the other types.
7
Heat an 8-quart sauce pot over moderately high heat.
8
Add the olive oil, the domestic mushrooms, and the minced shallots, and cook until the mushrooms are soft.
9
Add the remaining mushrooms, and saute for 5 minutes, stirring occasionally.
10
Add the vermouth, and reduce for 5 minutes.
11
Add the milk, fresh thyme, garlic, and nutmeg.
12
Bring to a boil, and lower to a simmer.
13
Cook for 30 minutes, then remove the thyme sprig, and season with salt and pepper.
14
Allow to cool slightly, then puree in the blender.
15
Meanwhile, quickly blanch the strips of black trumpet mushrooms in salted water.
16
Cool and add to enoki mushrooms and chives.
17
To serve, reheat the soup in a sauce pot or in the microwave.
18
Divide the tossed Enoki and black trumpet mushrooms into 6 equal portions, and place them in the center of 6 bowls.
19
Pour the soup into the bowls at the table, pouring over the mushroom mixture to heat it up.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound domestic mushrooms, washed and sliced, 1/2 pound shiitake mushrooms, stems removed, washed and sliced, 1/2 pound oyster mushrooms, stems removed, washed and sliced, 1/2 pound chanterelle or similar mushrooms, washed and sliced, and more.

Yes, Really Wild Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Really Wild Mushroom Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions