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Wild Mushroom Soup

April 8, 2016 by Cynthia 9 Comments

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Wild mushroom soup is a quick, flavorful, and comforting soup that is gluten free, vegetarian, and very delicious!

Chef Bernard's Wild Mushroom Soup

Chef Bernard’s Wild Mushroom Soup.

My mom gave me this wild mushroom soup 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. If you love mushrooms, try this easy, three-ingredient Mushroom Spread!  (This post contains affiliate links at no additional cost to you)Wild mushroomsBut 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 mushrooms. Garnish with additional mushrooms and finely chopped chives, if desired. Looking for more vegetarian soups? How about Curried Cauliflower or Butternut Squash?

Chef Bernard's Wild Mushroom Soup

Here is the wild mushroom soup recipe. Enjoy!

5 from 1 vote
Chef Bernard's Wild Mushroom Soup
Print
Wild Mushroom Soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Chef Bernard's wild mushroom soup. Use a combination of wild and button mushrooms if desired. For vegan, substitute butter for olive oil, vegetable broth for chicken broth, and omit cream. The heavy cream adds richness, but can surely be omitted.
Course: Soup
Cuisine: French
Servings: 4 cups
Author: Cynthia McCloud Woodman
Ingredients
  • 2 1/2 cups wild mushrooms shitake, chanterelle, or porcini, or a combination, coarsely chopped.
  • 4 tablespoons butter divided.
  • 1/2 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.
Instructions
  1. In a large pot over a medium heat, add 2 tablespoons butter and shallots. Sauté until translucent, about 2-3 minutes.
  2. 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.
  3. Puree soup in a blender in batches until smooth, with specks of mushrooms.
  4. 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.
  5. Add additional stock if necessary.

Some of the items used in this post are available here for your convenience at no additional cost to you.

 

Wild Mushroom Soup is gluten free, paleo, low-carb vegetarian.

Wild Mushroom Soup is gluten free, paleo, low-carb and vegetarian.

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Filed Under: Appetizer, Easy, Fast, Food, Gluten Free, Savories Tagged With: Appetizer, Gluten free, Low Carb, mushroom, mushroom soup, Paleo, Soup, wild mushroom soup

 

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Comments

  1. Christina | Christina's Cucina says

    April 8, 2016 at 8:15 am

    5 stars
    Brilliant recipe and your photos make the soup look delectable! Great job, Cynthia!

    Reply
  2. allie @ Through Her Looking Glass says

    April 15, 2016 at 1:53 pm

    Dear Cynthia, I love simple soups like this. Loaded with flavor and real ingredients. I am surprised at how little cream there is in this recipe, because it looks incredibly creamy! Love the combination of mushrooms, delicious.

    Reply
  3. Marcelle/A Little Fish in the Kitchen says

    April 16, 2016 at 2:57 pm

    This soup looks heavenly!

    Reply
  4. Kristen Chidsey says

    October 28, 2016 at 4:59 am

    I absolutely love how many substitions you gave in this recipe. You really made a versatile and delicious soup!

    Reply
  5. Catherine says

    October 28, 2016 at 2:01 pm

    Dear Cynthia, I could go for a bowl of this soup tonight. It looks hearty and sounds so delicious. xo, Catherine

    Reply
  6. Taylor Kiser says

    October 28, 2016 at 3:31 pm

    This looks so delicious! Perfect soup for fall and winter!

    Reply
  7. Sylvie says

    October 29, 2016 at 1:24 am

    Sounds terrific with the mix of wild mushrooms, love how easy it is to make too!

    Reply

Trackbacks

  1. Mushroom Spread {Easy Mushroom Pate} - What A Girl Eats says:
    November 23, 2016 at 7:10 am

    […] Wild Mushroom Soup […]

    Reply
  2. Dairy Free Cream Of Asparagus Soup - What A Girl Eats says:
    December 27, 2016 at 8:29 am

    […] Wild Mushroom Soup […]

    Reply

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Cynthia WoodmanHi, I’m Cynthia McCloud Woodman. Welcome to my blog ​where I cook healthy food with a global spin!

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