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Recipes|Featured Main

Wild Mushroom and Smoked Gouda Soup

Wild Mushroom and Smoked Gouda Soup

Wild Mushroom and Smoked Gouda Soup Photo
Difficulty Level: Intermediate
  • Prep Time:
    20 Minutes
  • Cook Time:
    PT65M
    45 Minutes
  • Yield:
    4-6 servings
This soup is all about the deep flavors of fall. Serve with warm hunks of a rustic whole-grain bread slathered in butter and dunk to your heart’s content.
Ingredients
  • ½ cup butter or olive oil
  • 1 cup chopped yellow onion or chopped leek
  • ½ pound cleaned and chopped wild mushrooms (morel, chanterelle, lobster, porcini, king oyster)
  • 1 pound cleaned, chopped cremini or shiitake mushrooms
  • 2 garlic cloves, minced (raw or roasted)
  • Salt and freshly ground black pepper to taste
  • 4 cups chicken, mushroom or vegetable stock
  • 2 cups shredded smoked Gouda cheese
  • ¼ cup dry white wine or 2 tablespoons sherry
  • 1 cup cream
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped chives or Italian parsley, to garnish
  • 118.29ml butter or olive oil
  • 236.59ml chopped yellow onion or chopped leek
  • 226.8g cleaned and chopped wild mushrooms (morel, chanterelle, lobster, porcini, king oyster)
  • 453.59g cleaned, chopped cremini or shiitake mushrooms
  • 2 garlic cloves, minced (raw or roasted)
  • Salt and freshly ground black pepper to taste
  • 946.35ml chicken, mushroom or vegetable stock
  • 473.18ml shredded smoked Gouda cheese
  • 59.15ml dry white wine or 2 tablespoons sherry
  • 236.59ml cream
  • 12.78g chopped fresh thyme
  • 12.78g chopped chives or Italian parsley, to garnish

This soup is all about the deep flavors of fall. Serve with warm hunks of a rustic whole-grain bread slathered in butter and dunk to your heart’s content.

Preparation
STEP 1

Heat butter or oil in a medium stockpot over medium high heat. Add onion, all mushrooms and garlic and sauté for 7-10 minutes, or until slightly browned. Season lightly with salt and pepper

STEP 2

Add stock, bring to a boil, then remove from heat. Add cheese and wine or sherry and stir until melted.

STEP 3

For a smooth soup, carefully pour mixture into a blender and process until smooth then return to pot, or use a hand blender to puree. (Use extreme caution when blending hot liquids. Never fill the blender more than 2/3 full and do not tightly seal the lid. Set the lid loosely over the blender and cover with a towel.)

STEP 4

Add blended soup back to the pot and set over medium-low heat. Add cream, thyme, and additional salt and pepper to taste. Stir to incorporate.

STEP 5

When warm, ladle into soup bowls and garnish with chopped chives or parsley. Another great garnish is some fried mushroom slices/pieces and a drizzle of the oil or butter they were cooked in.

Options

Makes a great starter course for 6 people or a main dish for 4.

Tags: Soups, Vegetarian

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