Wild Mushroom and Smoked Gouda Soup

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  • 1/2 cup boiling water or stock
  • 1/2 ounce dried porcini mushrooms
  • 1/2 cup olive oil
  • 2 cups chopped yellow onions
  • 4 cups sliced button mushrooms
  • 4 cups sliced portobello mushrooms
  • 12 cloves roasted garlic
  • 4 cups low-sodium chicken or vegetable stock
  • 1 1/2 cups shredded smoked Gouda cheese
  • 1 tablespoon sherry vinegar
  • 1 cup whipping cream
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh basil
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon chopped Italian parsley, to garnish


In a small bowl, soak porcini in water or stock until soft. Remove and reserve soaking liquid.
Heat oil in a medium stockpot. Sauté onions, all mushrooms and garlic for 10 minutes, or until slightly browned.
Add stock and reserved soaking liquid. Bring to a boil, then remove from heat. Add cheese, stirring until melted.
Carefully pour into a blender and process until mixture is pureed (or use a hand blender to puree until smooth).
Add vinegar, cream, thyme, basil, salt and pepper. Process for 10 seconds to blend. Adjust seasonings to taste.
Ladle into soup bowls and garnish with parsley.
Serve immediately with warm crusty bread.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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