Mushroom Soup

about 2 quarts



1/2 ounce dried wild mushrooms, minced
1/2 cup water
1/2 cup dry white wine
4 tablespoons unsalted butter
1 large white onion, chopped
3 cloves garlic, minced
16 ounces white mushrooms, chopped
1 small sprig rosemary (optional)
5 cups chicken or vegetable stock
1-2 teaspoons salt
1-4 teaspoons black pepper


Heat the water and wine to boiling and add the dried wild mushrooms. Let sit for about
20 minutes to half an hour while working with the other ingredients. Cut the onion into
a medium dice and gently fry it in the butter over medium heat in a large heavy pot.

Add the garlic and let it sweat in the butter for about 8 minutes. Keep the heat low
so nothing browns.

Add the white mushrooms and stir until coated with butter and onion. Drain the wild
mushrooms, reserving their steeping liquid. Add to the pot and sweat the onions and
mushrooms together for another ten minutes.

Add the steeping liquid, rosemary, and chicken stock and bring to a low simmer. Simmer
for about an hour. Taste and season with salt and pepper. Remove the rosemary sprig.


Part of what we like about it is its lack of cream or milk. When we puree this soup
it has a rich, velvety creaminess, and a taste from the wine and wild mushrooms that
lingers on the palate. When we leave the mushrooms whole it's just as good - deep
and earthy.

The key to the flavor is the long sweat for the onions and hour simmer afterwards.
Try not to skimp on the time; we usually make this a day ahead so we're not rushed.

You can serve this soup as is, with whole mushrooms, or puree it. It's delicious both ways.

Steve's Notes:

I used salted butter, and used the minimum amount of salt and pepper. That was too much.
Next time I won't add salt if using salted butter, and half the pepper.

We first tried it with the mushrooms whole, then pureed it and added a couple TBSP of
Sherry - it was even better.

For the wild mushrooms, I ordered these.