To astound your guests with mushroom soup recipes or a wild mushroom soup recipe, simply replace some of those regular button mushrooms with a few dried morels, which have been soaked until soft, drained, and squeezed.
Not too many; the dried mushrooms will have a much stronger taste, and you don’t want to overwhelm the soup.
But whatever the preference or approach, there’s nothing like a hot soup or hearty chili to take the chill out of a fall or winter afternoon. You can always take comfort in these delicious mushroom soup recipes.
Fresh and Dried Mushroom Soup: Dried porcini mushrooms are a smart substitute for pricey fresh porcini in this flavorful soup.
Mushroom barley Soup: This nutritious mushroom soup is even more flavorful if made ahead of time and reheated just before serving.
Hungarian Mushroom Soup: My family loves soup and this is one of their favorites. It has lots of flavor and is fairly quick to make. It’s primarily a mushroom soup but derives a lot of its flavor from other ingredients.
- a small handful of dried porcini
- olive oil
- 600g mixed fresh wild mushrooms (chanterelles, morels, trompettes de mort, shitake, oyster), cleaned and sliced
- 2 cloves of garlic, peeled and finely sliced
- 1 red onion, peeled and finely chopped
- a knob of butter
- a handful of fresh thyme, leaves picked
- sea salt and freshly ground black pepper
- 1 litre chicken or vegetable stock, preferably organic
- a handful of fresh flat-leaf parsley, leaves picked and roughly chopped
- 2 tablespoons mascarpone cheese
- 1 lemon
- optional: truffle oil
Mushroom Soup Recipes Method
Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, and then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute.
Add your garlic, onion, butter and thyme and a small amount of seasoning. After about a minute you’ll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
Season to taste and add your stock. Bring to the boil or simmer for around 20 minutes. I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste. You can serve a mushroom soup recipe as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup.
You could even quickly fry some nice-looking mushrooms like: button mushrooms, chanterelles or oysters – and sprinkle these on top of the soup. If you want to use truffle oil, then you should use it on its own – a few drips on the top just before serving.0