Chef Bernard’s Wild Mushroom Soup.
My mom gave me this recipe many years ago. She got it from a chef in one of her favorite restaurants in the desert. I’ve made it several times before, because it’s easy, fast and delicious. The problem with mushroom anything, is that it just isn’t that pretty. Mushrooms go from brown to browner, and aren’t easy to photograph. But because of the utter simplicity of this recipe, and the fact that it is gluten free, and can easily be adapted to be vegetarian or vegan, without loss of flavor, I just had to share it with you! Although wild mushrooms cost a bit more than white or cremini mushrooms, they don’t weigh very much. But if cost is an issue, use a combination of wild and domesticated. Garnish with additional mushrooms and finely chopped chives if desired.
- 2½ cups wild mushrooms, shitake, chanterelle, or porcini, or a combination, coarsely chopped.
- 4 tablespoons butter, divided.
- ½ cup finely chopped shallots, about 2 large.
- 3-4 cups chicken (or vegetable) stock.
- 2 Tablespoons (or more heavy cream).
- Kosher salt and black pepper to taste.
- Additional sliced and sautéed mushrooms, and finely chopped chives, if desired.
- In a large pot over a medium heat, add 2 tablespoons butter and shallots. Sauté until translucent, about 2-3 minutes.
- Stir in mushrooms, and cook an additional 2-3 minutes. Add 3 cups stock and continue to cook 7-10 minutes until mushrooms are cooked through.
- Puree soup in a blender in batches until smooth, with specks of mushrooms.
- Return to saucepan and bring to a boil. Turn off heat and whisk in 2 tablespoons butter and cream. Season to taste with kosher salt and pepper.
- Add additional stock if necessary.
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