Wild Mushroom Soup Recipe

This Wild Mushroom Soup recipe features rich, earthy, and meaty flavors from a mixture of fresh ingredients.

| February 2014

Nourished Kitchen

“The Nourished Kitchen” by Jennifer McCruther touts the value of animal foods in the diet, and challenges the common assertion that a plant-based diet is the best approach to health and sustainability.

Cover courtesy Ten Speed Press

The Nourished Kitchen (Ten Speed Press, 2014) celebrates the traditions of homemade cooking—techniques that have been forgotten in modern times. Jennifer McGruther is a food educator and advocate for farm fresh foods, and she has become a respected authority on farm-to-table cooking. Featuring 175 recipes for traditional, wholesome foods, this book will take you back to the basics of American cooking. Excerpted from “From the Wild”, this Wild Mushroom Soup recipe consists of a Chicken Bone Broth that adds a richness to the earthy soup ingredients.

As the afternoon rains of late summer fall in step with the emerging coolness of autumn, mushrooms erupt in the forested hills and high alpine valleys that surround our little town. I take my little boy by one hand and a basket in the other, and we walk to where the edge of town meets the little hills that will soon turn into mountains. During good years, when heavy winter snowfalls meet a wet summer, we find plenty of mushrooms, each with their own unique appearance, flavor, and texture. Hawk’s wing—a broad, toothed mushroom—tastes of pine, while the creamy‑colored oyster mushroom tastes, as you might imagine, faintly of the sea. There’s the mild-flavored shaggy mane that grows not only on the forest floor but also in suburban lawns. My favorite are the creamy‑colored, cinnamon‑capped king boletes, or porcini mushrooms, and the golden chanterelles. Porcini mushrooms taste rich, earthy, and meaty, like a good mushroom should, while chanterelle mushrooms have a more delicate floral and citrusy flavor.

Any mushroom variety works well in this soup, but the key is to use multiple varieties, whether you bought them or gathered them yourself. Each mushroom offers a distinctive flavor and aroma, and, when layered together, the soup develops a rounder and more complex flavor that’s enhanced by sherry and thyme.

Wild Mushroom Soup Recipe

• 1 tablespoon unsalted butter
• 1 shallot, sliced paper thin
• 1 tablespoon chopped fresh thyme leaves
• 1 pound mixed mushrooms (such as porcini, shiitake, chanterelle, cremini, and portobello), thinly sliced
• 2 teaspoons finely ground unrefined sea salt
• 1/2 teaspoon finely ground white pepper
• 2 cups Chicken Bone Broth (see below)
• 2 tablespoons sherry
• 2 cups heavy cream, preferably raw

1. Melt the butter in a heavy stockpot over medium-high heat. When it froths, turn down the heat to medium-low, stir in the shallot and thyme, and sauté until fragrant, about 3 minutes.

2. Toss the mushrooms into the pot and sprinkle with the salt and white pepper. Cover the pot and sweat the mushrooms until tender, about 10 minutes.

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