← Back to Search Results
sauteeing
Mixed Wild Mushroom Soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is a wonderfully dramatic way to show off wild mushrooms. It’s almost a mushroom stew except that the mushrooms are sitting over a shallow layer of flavorful broth instead of being bound together with a thick sauce.

In this recipe the mushrooms are sautéd with shallots, garlic, and parsley in olive oil. There are no hard and fast rules, so feel free to play around with different herbs or different cooking fats, such as butter or, best of all, goose or duck fat.

Yield: Makes 6 servings

Ingredients

  • 2 pounds assorted fresh wild mushrooms or specially cultivated mushrooms: morels, porcini (cèpes), hedgehogs, bear’s heads, portobellos, chanterelles, oyster mushrooms, pleurottes, shiitake
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped and crushed into a paste
  • 2 tablespoons finely chopped parsley leaves
  • 1 quart consommé, full-flavored broth, dashi, or mushroom velouté
  • Salt
  • Pepper
  • 6 tablespoons olive oil

Directions

CHECK the mushrooms carefully for sand and grit. If they need washing, rinse them quickly under running water and drain them immediately. Don’t let them sit in water, or they’ll get soggy.

IF the mushrooms are small, leave them whole. Larger mushrooms may need to be sliced or cut into smaller pieces, but do your best to show off the natural shapes of the mushrooms, which make this soup so visually striking.

STIR together the shallots, garlic, and parsley in a small mixing bowl. (The French call this mixture a persillade.)

BRING the broth to a slow simmer and season it with salt and pepper.

MAKE sure the mushrooms are perfectly dry and sauté them in the olive oil over high heat. Don’t put more than one layer of mushrooms in the pan at once, or they will release water and stew in their own juices.

WHEN the mushrooms begin to brown and shrink slightly, after about 7 minutes, sprinkle the persillade over them and sauté for 1 minute more. Season with salt and pepper.

LADLE the broth into wide soup bowls and arrange the mushrooms over the broth.

Notes

This soup is best served in the spring or fall, when you have the best selection of mushrooms.


© 2001 James Peterson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

Nutritional information does not include consomme or mushroom velouté recipe. For nutritional information on consomme or mushroom velouté recipe, please follow the link above.

176kcal (9%)
306mg (13%)
12g
6g
14g (22%)
0g
2g (9%)
10g
1g
0mg (0%)
0g
3g
22mg
800mg
11mcg RAE (0%)
3mg (5%)
30mg (3%)
5mg (30%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-provence-cookbook The Provence Cookbook
by Patricia Wells
cooking-for-friends Cooking for Friends
by Gordon Ramsay
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
mom-a-licious Mom-a-Licious
by Domenica Catelli
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-sweet-life The Sweet Life
by Kate Zuckerman
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?