Cream of Wild Mushroom Soup

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30 minutes 4 Servings Print RecipeEmail Recipe


1poundwild mushrooms (cultivated mushrooms are just fine)
3cupmilk (or light cream)
  salt and pepper (to taste)
4tablespoonheavy cream (if desired)


If wild mushrooms are used, soak in salted cold water for 3 to 4 minutes to get rid of insects. If domestic, simply brush or wipe with a damp cloth. Put aside 2 or 3 small attractive mushrooms to slice for garnish.

Slice or chop the mushrooms and cook in 2 ounces of butter in a medium skillet. Cover and cook for about 10 minutes or just until tender.

Chop the cooked mushrooms in a food processor or pass through a food mill. Don't puree. Keep the particles coarse to give the soup an interesting texture.

Strain the mushrooms into a bowl to capture the cooking liquid. Set mushrooms aside. Add milk or cream to the liquid to make a total of 3 cups.

Melt the remaining butter in a pan, stir in the flour and cook gently for a moment or so until it bubbles. Gradually add the milk mixture, stirring over medium heat until the soup is smooth and thick, about 5 minutes.

Add the mushrooms. Season with salt and pepper and bring just to a boil. Turn down the heat and simmer for 2 ro 3 minutes, stirring occasionally.

Just before serving you may wish to spoon in the heavy cream to give it a marbled effect. Float the thinly sliced raw mushrooms on the surface of the soup and serve.

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