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Trio of Wild Mushrooms Soup


There's more to mushrooms than just the white button variety. Mushrooms have a wide variety of flavors, aromas, and textures. This soup is a great example of showcasing the flavors of wild mushrooms. The depth and complexity of flavors found here create a very interesting soup that is both comforting and delicious.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 1 large shallot, peeled and sliced thin
  • 8 Ounces Porcini Mushrooms, sliced
  • 8 Ounces Chanterelle Mushrooms, sliced
  • 8 Ounces Oyster Mushrooms, sliced
  • 2 Quarts Chicken Stock
  • 1 Pound Yukon Potatoes, peeled and diced large
  • 2 Tablespoons Fresh Thyme, chopped
  • 2 Tablespoons Butter, unsalted
  • 1 Teaspoon Fresh Oregano, chopped
  • 1/2 Cup Madeira
  • 1/2 Cup Heavy Cream
  • Salt and Pepper, to taste


Add the butter to a large heavy pot and melt over medium heat. Add the shallots and cook until soft (about 5 minutes). Add the mushrooms and cook another 5 to 7 minutes. Add the stock, potatoes, thyme, and oregano. Bring to a boil, reduce to a simmer, and cook for about 15 minutes.

Puree the mixture in a blender or food processor and return to the pot. Stir in the Madeira. Season with salt and pepper. Stir in the heavy cream just before serving.

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