Wild Mushroom Soup

By Erika on August 20th, 2012 / / No Comments

Yield: Serves 2

Wild Mushroom Soup

Wild Mushroom Soup


  • 1 ounce dried morels, or 2 ounces fresh morels
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup portobello mushroom, finely sliced
  • 3 ounces fresh porcini mushrooms, finely sliced
  • 3 shallots, minced
  • 2 garlic cloves, minced
  • Salt and freshly ground white pepper
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons flat-leaf parsley, chopped finely
  • Leaves from 1 fresh thyme sprig, chopped finely
  • Leaves from 1 fresh oregano sprig, chopped finely
  • 1 large fresh basil leaf, chopped


  1. If using dried morels, wash the caps and soak them in warm water and cover for 10 minutes. Remove the stems and discard them. Cut small morels in half and large ones into 3 to 4 pieces.
  2. Sauté mushrooms in olive oil, using a medium-sized sauce pan over medium heat until mushrooms give off liquid, about 4-5 minutes. Add the shallots and garlic and saute for 2 minutes. Season with salt and pepper to taste. Add wine and cook to reduce the liquid by half. Add the stock and bring to a boil. Reduce heat, cover, and simmer the soup for about 25 minutes.
  3. Pour into a blender (or use an immersion blender right there in the pan), puree until smooth. Return the puree to the pan and stir in parsley, thyme, oregano, and basil and cook for about 2 minutes. Season to taste.

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