Project GobbleFest 2012: Cream of Wild Mushroom Soup
15 Nov 2012

Project GobbleFest 2012: Cream of Wild Mushroom Soup

15 Nov 2012

[Updated Dec 25, 2016] This creamy soup is filled with generous amounts of mushrooms, and is seriously the best I have ever tasted.  I will not make cream of mushroom soup any other way ever again.  A portion of this recipe was used for the Emerilized Green Bean Casserole, and the rest was served as a starter.  Definitely worth the ingredients and the effort!

Based on the recipe by Emeril Lagasse.

Cream of Wild Mushroom Soup


Ingredients

  • 6 tablespoons (80 grams) unsalted butter
  • 1 cup chopped yellow onions, about 1 medium sized onion
  • 1/2 cup chopped celery, about 1 stalk
  • 1/4 teaspoon cayenne
  • 1 1/2 teaspoons minced garlic
  • 200 grams  shiitake mushrooms, wiped clean, stems trimmed, and sliced
  • 200 grams oyster mushrooms, wiped clean, stems trimmed, and sliced
  • 200 grams button mushrooms, wiped clean, stems trimmed, and sliced
  • 2 teaspoons fresh thyme leaves, about 2 sprigs
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup apple juice
  • 3 chicken stock cubes, diluted in 6 cups hot water
  • 1 1/2 cups (400 ml) whipping cream

Directions

In a large pot, melt the butter over medium-high heat.  Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes.

Add the garlic and cook for 30 seconds.

Add the mushrooms, thyme, salt, and pepper, and cook, stirring, the mushrooms give off their liquid and start to brown, about 7 minutes.

Add the apple juice, bring to a boil and cook until glazed, about 2 minutes.

Add the stock and return to a boil.

Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.

Remove from the heat and purée with a hand-held immersion blender, or in batches in a food processor or blender.

Add the cream, return to a simmer, and cook for 5 minutes.

Remove from the heat and adjust seasoning, to taste.  Serve warm.

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