Wild Mushroom Soup

by Karen Ekstrom



1 cup dried Shitake mushrooms

2 tablespoons olive oil

4 tablespoons of butter

1 medium-sized onion, chopped

1 garlic clove, roughly chopped

5 cups of fresh mushrooms, sliced

5 cups of chicken stock

3/4 cup of whole milk

salt and pepper

1/2 teaspoon dried thyme


Put the dried Shitake mushrooms in a bowl, add 1 cup of warm water and let soak for 20 to 30 minutes.


Drain mushrooms.  Save liquid for use later. Squeeze as much liquid out of the mushrooms as possible. Chop mushrooms.


Heat oil and butter in a large pot. Add onion and garlic. Cook until soft.


Slice mushrooms and toss in pan.


Cook gently until soft. Pour in the chicken stock and bring to a boil.

Add the Shitake mushrooms, the water they were soaked in, the thyme, salt and pepper.

Lower heat and simmer soup for 30 minutes. Stir occasionally.

Take approximately 4/5 of soup and puree it in a blender until smooth.


Return soup to pan and stir in milk. Reheat.

Taste for seasoning.



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