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Wild Mushroom Soup Recipe

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This recipe for Wild Mushroom Soup is from Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds fresh mushrooms
3 T unsalted butter
2 T flour
2 quarts Meat Stock (recipe calls for beef, sometimes I use mushroom stock)
2 T minced fresh marjoram or thyme of 2 tsp dried marjoram or thyme
Salt
Freshly ground black pepper
Freshly grated nutmeg
3 T dry sherry
Minced fresh marjoram or thyme for garnish
Directions:
Directions:
Discard the tough ends from the mushroom stems. Clean mushrooms and coarsely chop or thinly slice.

In a soup pot or large, heavy saucepan, melt the butter over medium heat. Add the mushrooms and sauté until they are soft and have released their moisture, about 5 minutes. Stir in the flour and cook, stirring, for about 1 minute longer.

Add the stock or broth and bring the soup to a boil over high heat. Reduce the heat to low, stir in the marjoram or thyme, and season to taste with salt, pepper, and nutmeg. Cover and simmer, stirring occasionally, until the mushrooms are tender, about 20 minutes.

Stir in the sherry and ladle into preheated bowls, garnish with the herb, and serve immediately.
Number Of Servings:
Number Of Servings:
3-4
Personal Notes:
Personal Notes:
I get about 1 lb regular white mushrooms and 1 lb variety of wild mushrooms (chanterelles, porcini, shitakes, oyster).

At the end I sometimes add cream or half and half to make a creamy mushroom soup.

 

 

 

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