Creamy Wild Mushroom Soup

  • 2.5 lb. mushrooms, mixed

  • 7 ½ C. chicken or vegetable stock

  • 1 ½ C. butter (divided use)

  • 3 stalks celery, finely diced

  • 1 ½ onion, finely diced

  • 3 cloves garlic, minced

  • Kosher salt and freshly cracked black pepper

  • ¾ C. AP flour

  • 1 ½ 14.5 oz. can diced tomatoes, drained

  • 1 ½ C. heavy cream 

Set aside 3 cups of mushrooms. Place remaining mushrooms in a stock pot with the chicken stock. Bring to a boil. Reduce to a simmer for 10 minutes. 

In a separate pot, saute the celery and onion in ½ stick of butter. Once softened, add the garlic and cook 30 seconds. Melt the remaining butter. Sprinkle in the flour and cook 2 minutes to create a roux. Pour in the simmering stock. Add in the tomatoes. Remove from heat and puree. Add in the cream. 

Saute the 3 cups of mushrooms in the ½ stick of butter. Add to the soup. Season to taste. Serve with crusty bread.

Serves 12


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