Medley of Mushrooms Soup

MushroomSoupThere is something about mushrooms that feels so rich and decadent.. I  am always looking for creative ways to prepare them for my family.  With the recent drop in temperature I was craving a hot bowl of soup.  So I created this delicious medley of mushroom soup.  It is simple to make but rich in flavor and aroma and instantly became a family favorite!

Bon appétit!

5 from 1 vote
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Medley of Mushrooms Soup

Course Soup
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Valerie Remy-Milora

Ingredients

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Onion - coarsely chopped
  • 8 cloves garlic - crushed
  • 4 ounces Shiitake mushrooms
  • 6 ounces Portabella mushrooms
  • 16 ounces Crimini mushrooms
  • 2/3 cup Marsala or Madeira wine
  • 4 cups organic vegetable broth
  • 1 bouquet garnis *
  • fresh ground celtic salt and pepper to taste

To serve:

  • Crême fraiche or Greek yogurt
  • fresh parsley - chopped
  • freshly ground back pepper

Instructions

  1. In a large crock pot heat olive oil
  2. Add chopped onion and sauté over low heat until translucent - about 2 minutes
  3. Add the crushed garlic. Tear or cut all mushrooms into chunks and add to pot. Salt and pepper.
  4. Increase heat and cook covered until mushrooms have softened and have released their juices - about 5 minutes. Stir as needed to keep mushrooms from scorching.
  5. Add the Madeira or Marsala wine along with the vegetable stock and drop in the bouquet garnis. Bring to a boil, then reduce heat and simmer until for another 15 minutes.
  6. Remove bouquet garnis and ladle half to 2/3 of the soup in to a blender and pulse to form a coarse purée. Return to pot and blend with remaining soup.
  7. Ladle into warm bowls and top with a spoonful of crême fraîche or Greek yogurt, fresh parsley torn into small pieces or chopped. Add freshly ground pepper to taste.
  8. Serve and enjoy!

 

A Bouquet Garnis is used quite frequently in French cooking. To make a Bouquet Garnis combine a couple of sprigs of fresh rosemary, oregano and thyme.  Tie together with twine.  If you do not have fresh herbs use 1/2 tsp each of dried rosemary, oregano and thyme. Place in small square of cheese cloth and tie with twine to close.

 

Comments

  1. I LOVE mushroom soups. I have a few recipes that are in the testing stages. This one looks awesome. I am going to add this to my file to make very soon. 🙂

  2. I love mushroom soup! It’s one of those things I can enjoy without my kids or husband trying to eat it. Makes it extra nice 🙂

  3. I love homemade creamy mushroom soup. I made it a few times recently when I was on a liquid diet after stomach surgery. I only had the button mushrooms, but would love to make this with a variety of mushrooms, sounds delicious! Pinning for later.

    • Oh I hope you are fully recovered from your surgery Suzanne… Mushrooms and cream are just scrumptious, whether in a soup, with pasta or a beautiful piece of meat… I love mixing mushrooms for extra flavor and texture. I think you’ll like this 🙂

  4. clojo9372 says:

    I don’t eat much soup but one that I do eat and often if I can is cream of mushroom soup, and that’s mostly because I love mushrooms. This recipe looks unique and extremely tasty, I am looking forward to giving it a try. Thank you! 🙂

  5. KATE SARSFIELD says:

    I love mushrooms; love the meaty texture and the nuttiness of some of them!

  6. This looks like something I am sure my family will love. They will thank you for this recipe!

  7. I love making soups and I am a fan of mushroom soup as is hubby, this recipe looks like a keeper!

  8. I love mushrooms. This sounds so good. Thank you for sharing the recipe!

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