Sunday, February 19, 2012

Cream of Mushroom Soup and Wine

Luscious Unctuous, Rich and Creamy. Four words that describe this easy, healthy and delicious Wild Mushroom Soup! Make it tonight and enjoy it all week - it freezes well, too!

Rich Wild Mushroom Soup

2 TB Unsalted Butter, Divided

1 TB Olive Oil

1 Yellow Onion, finely chopped

16 Oz White Mushrooms, chopped

1 Oz *Dried Wild Mushrooms

3 Cups Vegetable Stock

½ LB Wild Mushrooms, sliced

2 TB Thyme

1 TB Fresh Lemon Juice

2 TB Heavy Cream

½ Cup Nonfat Greek Yogurt

Salt and Black Pepper to taste

Step One

Melt one TB butter with the oil in a large stockpot over medium heat. Add the onion and cook until softened – about 7 minutes. Add the white mushrooms, dried mushrooms, stock and water and bring to a boil. Reduce the heat and simmer until the dried mushrooms are tender, about 30 minutes. Let cool slightly.

Step Two

While the soup is cooking, sauté the wild mushrooms in the remaining TB of butter until any liquid has evaporated. Add the herbs.

Step Three

Puree the soup in a blender until smooth. Place back into the stockpot, and add the sautéed wild mushrooms, lemon juice and cream. Simmer until warm, remove from the heat, stir in the yogurt and add salt and pepper to taste.


Because wild mushrooms are composed of mostly water, when they are dried the natural flavors are intensified - making them even more delicious. Even better, they have long storage life, up to a year, so you can enjoy their rich taste easily.

Most recipes call for you to soak dried mushrooms first. Since we are cooking them in with our chicken stock, no presoaking is required.

WINE? Pinot Noir will make this soup sing with flavor!

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