Recipes|Featured Main
Wild Mushroom and Smoked Gouda Soup
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT65M45 Minutes
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Yield:4-6 servings
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.