Wild Mushroom Soup
Saturday, December 21, 2013 at 10:23AM
Chef Lane in chef soup, cream soup, gorgonzola soup, mushroom, mushroom bisque, mushroom soup, soup, wild mushroom, wild mushroom soup

When I wake up on most rainy mornings I just shrug it off because this is Pennsylvania. This morning however, I couldn’t shake the feeling. One day snow, one day bitter cold, and the next a light drizzle: It’s Christmas season and I want snow! Then I started thinking, what did I make the last time it rained that made me feel better? The answer was a dish I have not craved in a long while: Soup. This soup in particular I used in a cooking competition against a fellow Chef and Restaurateur, and I owe some of that success to this soup. This is one of those simple soups that does not require a lot of steps, nor is there a high chance of failure and the family will love it.


Ingredients: Serves 4


1 finely minced red onion

1 lbs butter

2 Tbsp minced garlic

1 Tbsp fresh thyme

3 lbs Portobello, shitake, oyster, Crimini, sliced

½ tsp kosher salt

½  tsp ground black pepper

2 qts vegetable stock

2 qts heavy cream

¼ Cup Gorgonzola

Sliced Baguette


In a large pot melt butter with garlic, thyme and onion over medium to medium-low heat. Allow the garlic and onion to cook until translucent, and be sure to watch that the garlic does not start to brown. While your onions and garlic are cooking you can begin slicing your mushrooms. I picked the above mushrooms in part because of the flavor, the price, and really the accessibility.  I prefer this soup with all wild mushrooms, but you are welcome to substitute your favorite mushrooms. Slice all of the mushrooms about a ¼ inch thin from stem to head (place the head of the mushrooms down with the stem standing up for this process).

Once the onions and garlic are translucent add the sliced mushrooms and stir in as you go. If you toss all of the mushrooms in at once, I promise you will learn the hard way that they will not fit. Add the salt and pepper and continue to stir. Bring the heat up to a medium and start cooking the mushrooms down. Be sure to continue to toss the mushrooms around cooking evenly. Next, add the vegetable stock and bring to a simmer. Allow to simmer for between 20-30 minutes or until the soup begins to thicken.

Add the cream and bring back to a low simmer. Stir to incorporate the cream and simmer until soup slightly thickens. If you are going to be serving this immediately then follow the recipe exactly. If the soup will not be served until the following day: After the onions are cooked, add about ¼ cup of flour or until you have the consistency of a roux. This will prevent the soup from breaking when you reheat it. Right before you serve stir in the gorgonzola cheese. This ingredient may be skipped, but I feel it adds the necessary bitter flavor that this soup needs. In the picture you will see that I served this over a toasted baguette for a little texture.

Article originally appeared on Recipes taken from my little leather bound book. (http://www.leatherboundrecipes.com/).
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