Wild Mushroom Soup with Sherry. Once in a while you come up with a recipe that is timeless. If you’re a mushroom lover like me, my Wild Mushroom Soup with Sherry is one of those recipes. It’s an elegant and flavorful soup that can be served with a casual meal or at a fancy dinner party. And it’s always in style.
Wild mushrooms have a slightly richer flavor than regular mushrooms. If you plan to pick your own mushrooms, be very careful unless you know what you are doing. The mushrooms in the image below are pretty, but very POISONOUS. Don’t eat them!
Ingesting poisonous mushrooms can kill a person. I prefer to buy mine from a reputable store or local farmer’s market. Be sure to research your local mushrooms if you are out foraging for them yourself.
This soup is a bit labor-intensive although you can use a food processor to chop the vegetables. I prefer to chop by hand. Dice an onion. Coarsely chop some wild mushrooms along with some Cremini and shiitake mushrooms including the mushrooms’ stems.
Heat some olive oil over medium heat. Cook the onions and mushrooms until the lose most of their liquid and have browned slightly.
Stir in some flour and cook until the mixture thickens a bit. Deglaze the pan with some white wine. Add some vegetable or chicken stock/broth. Let simmer for about 30 minutes.
Use a hand blender to puree the soup. You can puree it smooth or leave it a bit chunky.
Add the grated nutmeg and the cream. Let warm through. Add a splash of sherry just before serving.
Garnish with thinly sliced mushroom caps and chopped fresh chives.
From the kitchen of A Food Lover’s Delight….
Wild Mushroom Soup with Sherry
2 T olive oil
1 medium onion, diced
1 lb fresh cremini mushrooms with stems, cleaned, and coarsely chopped (reserve two whole mushroom caps to thinly slice for garnish)
1/2 lb shiitake mushrooms, cleaned, and coarsely chopped (reserve two mushroom caps to thinly slice for garnish)
1/2 lb wild mushroom mix, cleaned and coarsely chopped (Trader Joe’s has a nice mushroom trio mix if you can’t find wild mushrooms)
2 T flour
1 c dry white wine
1 c chicken stock/broth
3 c vegetable stock/broth
1/2 t freshly ground nutmeg
1/4 c heavy cream
salt and pepper, to taste
A couple splashes of sherry or port wine
Minced fresh chives or parsley for garnish
1. Warm the olive oil over medium heat in a stock pot.
2. Saute the onions in the olive oil until the onions start to brown.
3. Add the mushrooms and reduce the heat to low. Cook the onion mushroom mixture until the mushrooms have reduced a bit in size, about 20 minutes.
4. Add the flour and stir. Cook a bit longer until the mixture forms a bit of a paste.
5. Deglaze the pan with the white wine, scraping up the browned bits on the bottom of the pot.
6. Add the chicken and vegetable stocks/broths. Simmer over low heat for about 30 minutes or until the soup has reduced somewhat.
7. Using a handheld stick blender, lightly puree the soup in the stock pot. You can puree the soup to a fine consistency if you wish. I like it a bit more rustic and chunkier so I don’t puree the soup very much.
8. Add the ground nutmeg and the cream and warm for a few minutes on very low heat. Be careful not to simmer as the cream may separate in the soup. Season to taste with salt and pepper.
9. Add a splash or two of sherry and warm through just before serving.
10. Ladle into bowls, top with thinly sliced mushrooms and minced chives and enjoy!
Serves 4 as a main course with bread, or up to 8 as a soup course. Offer with a side salad as a main course, or just by itself as a soup course. A crusty piece of bread goes along nicely.
Variations: Use regular cremini and white button mushrooms if you can’t find wild mushrooms. Omit the cream if you are watching your dairy intake. And you can substitute port wine for the sherry, or eliminate the sherry — although I think sherry is what adds depth to this dish! To make this dish vegan, replace the chicken stock with more vegetable stock and omit the heavy cream.
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