Easy Mushroom Soup - Sweet Potato Chronicles - Sweet Potato Chronicles

Easy Mushroom Soup

I asked our Face­book fol­low­ers for their favourite soups and got a whole bunch of great ideas but the one I couldn't stop think­ing about was John Crossingham's sug­ges­tion of wild mush­room. Of course once I was at the gro­cery store they didn't have wild mush­rooms so I went with a mix. You could really use any mush­rooms, I would just say don't make this with only white but­tons as they have the least flavour. I love the earth­i­ness of this soup — the com­bi­na­tion of mush­rooms and thyme is per­fect for the fall weather that seems to be set­tling in. Esme loved it and said it was even bet­ter than the broc­coli soup I made a few days ago. I think she was mostly impressed because I served it to her in a tea cup. Ah, mar­ket­ing.… We had this as a starter — a rar­ity around these parts — but it would make a nice lunch on its own. And tomor­row it will.

Oh, a quick note. I have always read — and believed — that wash­ing mush­rooms would ruin them. That they would absorb the water and become soggy. Appar­ently that's hog­wash. The new spe­cial edi­tion of Gourmet (have you picked it up? very nice) says they tested water absorp­tion of mush­rooms ver­sus, say, aspara­gus and it was iden­ti­cal. I'm kind of bummed — I do love my mush­room brush. Oh, well, back to soup.

Easy Mush­room Soup

3 1/2 cups low sodium stock — chicken or veg­etable
dried Porcini mush­rooms (the pack­age I bought was .7 grams)
1 onion chopped
1 glug olive oil
5 Por­to­bello mush­rooms cleaned, stemmed and sliced
13 Shi­take mush­rooms cleaned, stemmed and sliced
12 Crem­ini mush­rooms cleaned, stemmed and sliced
3 cloves of gar­lic minced
3 tea­spoons fresh thyme (a bit less if using dried)
2 1/2 cups milk (we use 2% but you could go with a lower fat)
salt and pep­per to taste


Bring chicken stock to the boil and add porcini mush­rooms. Take off the heat and allow the mush­rooms to steep for about 20 minutes.

Sautee the onions in olive oil in a large pot for about five min­utes until they soften. Add the gar­lic, thyme and mush­rooms and sautee for another 10 or so min­utes. It will take a minute or two for the mush­rooms soften and kind of crum­ple in the pot so that you can stir them properly.

Strain the porci­nis and reserve the stock. Add the porci­nis to the other mush­rooms and allow to cook for a cou­ple of min­utes. Add the stock and the milk and sim­mer on low heat for 20 minutes.

Remove the pot from heat. In small batches puree the mix­ture in a blender until smooth(ish). Pour the batches of  pureed soup into a bowl until the pot is empty. Pour it back into the bowl, heat gen­tly and serve. Tin­ker­bell was also a fan of the mush­room soup. Who knew?


One Comment

  1. Sommer says:

    At this tike it appears like Dru­pal is thee best blog­ging plat­form out there
    right now. (from whst I've read) Is that what you are using on your blog?

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