Wild Mushroom Soup

The rich creamy flavor of mushrooms is balanced with the tang of red wine. Add shredded duck meat or serve with roasted duck on the side.


Prep Time {15 min}

Cook Time {1 hr }

Serving Size {4 servings}


4 Tbsp. Olive Oil, divided

1 1/2 lbs. Mushrooms (Shiitake, Portobello, Button), chopped

1/4 cup Each Carrots, Celery, Onion, chopped

2 Garlic Cloves, minced

1 Tomato, coarsely chopped

1 qt. Beef Broth, low sodium

1/2 cup Red Wine

1 Bay Leaf

1/2 tsp. Thyme, dried

1/2 tsp. Black Pepper


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1. In a large skillet over high heat, sauté mushrooms in batches, using 2 tablespoons oil. Sauté until brown; reserve.

2. Sauté carrots, celery and onion in remaining oil until brown. Add garlic; cook for 1 minute. Add tomato; cook for 2 minutes. Add sautéed mushrooms (reserving 3/4 cup for garnish). Add remaining ingredients. Bring to a boil; reduce to a simmer. Simmer for 30 minutes.

3. Working in batches, purée soup in a blender on low speed. Return soup to saucepan. Stir in reserved 3/4 cup mushrooms; bring to a boil. Season to taste and serve.

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