Wild Mushroom Soup with Chives Recipe

Wild Mushroom Soup with Chives Recipe
Staff Writer
Shiitake mushrooms
Photo courtesy of Maryse Chevriere
Shiitake mushrooms

Wild mushrooms are all over the farmers’ markets right now, pick up a selection to use in this comforting, easy-to-make fall soup. — Maryse Chevriere

Ingredients

  • 4 cups chicken stock
  • 1/4 cup dried porcini mushrooms
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 2 cups mixed wild mushrooms (oyster, shitake or cremini), cleaned and sliced
  • 1 cup button mushrooms, cleaned and sliced
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
  • 2 tablespoons chopped chives

Directions

Bring stock to boil in medium saucepan over high heat, then remove from heat. Add porcini mushrooms to saucepan and let them soak until mushrooms expand and soften, about 10 minutes. Remove and coarsely chop porcini mushrooms. Strain porcini broth through a paper towel to remove any sediment and set aside.

Heat olive oil in heavy large saucepan over medium heat. Add onions and sauté until tender, about 5 to 6 minutes. Add wild mushrooms and button mushrooms and sauté until brown and tender, about 8 to 10 minutes. Add minced garlic, thyme, and chopped porcini mushrooms and sauté for 2 minutes. Then add reserved porcini soaking liquid. Bring to simmer and cook soup for 10 minutes.

Season to taste with salt and pepper. Ladle soup into bowls and sprinkle each bowl with chives. 

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

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