Wild Mushroom Soup


Prep Time {15 min}

Cook Time {1 hr }

Serving Size {4 servings}


4 Tablespoons Olive Oil, divided

1 1/2 Pounds Mushrooms (Shiitake, Portobello, Button), chopped

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

2 Cloves Garlic, minced

1 Tomato, coarsely chopped

1 Quart Beef Broth, low sodium

1/2 Cup Red Wine

1 Bay Leaf

1/2 Teaspoon Thyme, dried

1/2 Teaspoon 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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