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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (216g) Recipe makes 16 servings |
||
| Calories 190 | ||
| Calories from Fat 32 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.6g | 5% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 156mg | 6% | |
| Potassium 853mg | 24% | |
| Total Carbohydrate 35.4g | 11% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 9.1g | ||
| Protein 6.8g | 13% | |
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New England Soup Factory's Creamy Wild Mushroom Soup
By: winkki
Jul 13, 2004
A savory blend of three mushrooms in a unique recipe from the New England Soup Factory in Boston, known for their hearty and unusual soups. If you prefer a vegetarian soup, be sure to use a very flavorful veggie stock in place of the chicken stock.
SERVES 16
Ingredients
- 1 large Spanish onion, peeled and diced
- 1 cup diced celery
- 1 tablespoon salted butter
- 3 garlic cloves
- 1 lb shiitake mushroom
- 2 large portabella mushrooms
- 1/4 lb chanterelle mushroom
- 2-3 large potatoes, peeled and quartered
- 6-8 cups chicken stock
- 4 ounces light cream
- kosher salt, to taste
- fresh ground black pepper
- 2 teaspoons fresh thyme
- 2 tablespoons sherry wine
- 2 teaspoons worcestershire sauce
Directions
1
Melt butter in large stock pot and saute garlic, onions and celery for 5-8 minutes.2
Slice all of the mushrooms together and set aside 1/2 cup for garnish.3
Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.4
Add the stock; bring to a boil.5
Simmer on medium-high heat until the potatoes are tender, approx 20 minutes. Remove from heat and add thyme.6
Puree in blender, return to pot.7
Add sherry, light cream, salt, pepper and worcestershire sauce, warm through.8
Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.9
Add the mushrooms to the soup and stir well.
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- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Mushrooms
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For Large Groups
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- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Brunch
- Occasion > Taste/Mood > Romantic
- Dietary > Lighter Fare
- Dietary > Free of... > Gluten-free
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Featured Reviews for This Recipe
From: Chef #864605
On Oct 28, 2008
I've notice the "needed something" comments and thought I would comment. I make a soup VERY similar to this. When I make it I add the garlic in at the end of the cooking of the onions and celery. I also add a little cilantro into the pot and at the end garnish with SMOKED paprika and fresh chives or green onion tops. The extra garlic flavor from cooking it with the other veggies enhances the soup as does the smokey paprika flavor in the end. Hope this helps those with the something needed. AF
From: **Sunday**
On Jan 7, 2008
This soup was pretty good, but as one other commenter had suggested I used a little bit of garlic powder which gave it more of a POP! Overall, I will make this again, but I still feel as though something was missing! I will try to fuss around with it a bit to see if I can figure it out! Thanks for the really nice recipe! Note: During the fall season most of these mushrooms are available in grocery stores. UPDATE: Tried making it again, good basic wild mushroom soup, but I still feel as though something is missing. Garlic powder and worchestire helped, but still. Something is missing. I know that this isn't your recipe in particular, but maybe if someone else is up to the challenge we can figure out what is missing!
From: Chef #161314
On Nov 13, 2004
I made this soup for my family, after comparing it to other recipes online. It looked to be the healthiest, and it was delicious! I couldn't find chantarelle mushrooms, so I substituted 3 portabella mushrooms instead. At the end I added a little extra worcestershire sauce and some garlic powder, which really brought out the flavor of the mushrooms. My family raved over this soup!
From: MarieAlice
On Oct 7, 2004
I made this last night at work and it was wonderful. I was able to cut the recipe in half quite successfully. I was not able to use onion as my boss is allergic to onions, but I did use some minced shallots instead. I also added a dash of hot pepper sauce and plenty of freshly ground black pepper. I was so impressed I will now make the recipe at home for my DH. Thanks!
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