- Course: Appetizer
- Servings : 8-10
- Prep Time : 20m
- Cook Time : 45m
- Ready In : 1:05 h
I love making this mushroom soup at home because it is so easy and you don’t need to add dairy, which is normally a part of mushroom soup at a restaurant. The mix of different wild mushrooms gives this soup an earthy flavour that you can’t get from using just button mushrooms. I use an immersion blender to blend the soup but you could also use a blender like a vita-mix. I don’t over blend the soup because I like to have small pieces and not have it just a puree but you could keep blending to achieve more of a cream of mushroom soup consistency. If you unsure how to clean different mushrooms check out our video here.
- 1 handful of dried wild mushrooms rehydrated in ½ cup of boiling water
- 3 Tbsp olive oil (or a mix of butter and oil)
- 2 cup diced Vidalia onion
- 2 cloves of garlic minced
- 3 sprigs of thyme
- 600g of mixed wild mushrooms (I used crimini, oyster, shiitake and button)
- Splash of white wine
- 6 cups stock (chicken, vegetable or beef)
- Optional: truffle oil
Place dried mushrooms in a small bowl and cover with boiling water, let sit for at least 10 minutes (the mushrooms should be soft to the touch). Do not throw out water.
Chop all fresh mushrooms into small pieces (it doesn’t have to be exact since we will be blending it all up later).
Heat oil in a large (7.5 L) pot over medium-high heat and add onions and whole thyme sprigs.
Sweat for 4-5 min until onions start to become translucent.
Add garlic and cook until fragrant (1-2 minutes).
Add chopped mushrooms and soaked dried mushrooms (save the dried mushroom liquid, we’re using it in the next step!)
Sweat the mushrooms until all the liquid reduces approx. 10 minutes (it will look like the pot is too full of mushrooms but then they will cook down…a lot…and they will look watery…keep cooking! Once the liquid reduces they will turn golden brown and have tons of flavour).
Add salt and pepper to taste.
Strain the liquid from the dried mushrooms to get rid of any grit and add to the mushrooms.
Cook until the liquid has reduced and add your stock.
Add a splash of white wine, cook until it has reduced.
Bring to a boil and then simmer for 15 minutes.
You can either take some of the soup out now and only puree half if you want some bigger mushroom pieces but I like to use an immersion blender and blend the whole thing.
Serve with a few drops of truffle oil on top.