Cream of Wild Mushroom Soup
Cream of Wild Mushroom Soup , 11-26-2010 02:24 PM


I don't measure when I cook, so bear with the approximations, but soups are really a "to taste" deal for me anyway. Also, if I've posted this before, sorry for repetition.

This is delish!

Fresh Mushrooms: I used about 4 "baby portabellas", and the stems from another 8 or so (made fried mushrooms from the rest), but these are actually quite large, not the tiny ones. Maybe 2-2.5" diameter. Also 1 pack of sliced portabella caps, I estimate these would amount to 2 of the large caps sliced.

Dried wild mushrooms: I prefer these because they won't go bad so I can have them on hand or not worry over buying just what's needed. Usually I get a mix from Trader Joe's but they were out. So I opted for Maitake, Oyster and Chanterelles <-- these are key IMO. I used about 1 oz. dry weight. I break these into pieces while dry and reconstitute them by covering them with water and adding about 3 tablespoons of Tamari soy sauce then microwave for a couple of minutes. Let sit.

About 1/2 large onion diced coarsely, 1.5 cups baby peeled carrots cut a bit smaller, 3-4 large stalks celery, coarse dice.

I use the chicken broth I make from rotisserie carcasses , perhaps 2 quarts. About 1c. heavy cream. Arrowroot for thickening (a lower carb option is guar gum, but I don't add much to thicken so carbs are pretty negligible)

Phase 1: I throw all stems and about half of the mushrooms cut up, carrots, celery and onions into broth, bring to boil then simmer. Add herbs/seasoning (I use a little ground coriander, dried cilantro, thyme, sage and some Trader Joe's 21 Season Salute). I de-"gilled" the big portabella cap slices and add that to the soup. I let this simmer good and long, like 2 hours so the veggies go to mush. Then I take a stick blender and puree the whole thing.

Phase 2: Puree the wild mushrooms with stick blender. I suppose that the "pulp" would not be quite so stringy were I to re-hydrate longer, etc. But I strain the puree, then add some fresh broth, puree once more, and strain. I freeze the pulp and throw it in when I make beef bone broths. Add to the rest of the soup simmer away.

Phase 3: About 1 hour prior to serve time I sauteed the cubed large portabella caps and remaining smaller caps (also cubed) in (lots of) butter, then toss them in the soup and add the cream. Other times I've gotten the sliced true baby bellas and used them whole, but I prefer the "meaty" texture of the bigger portabella caps. Thicken a bit with a few shakes of arrowroot.

This soup gets rave reviews from everyone every time I make it. It's plenty thick and satisfying the way I make it, but I imagine some low carbers may add more heavy cream. I'm not a carrot fan, but believe they are at least partly responsible for the overall "difference" in this soup so would not omit them to save a few carbs. I suppose one could strain out some of the veggies before pureeing to save a few carbs, but, again, I think the veggie carbs are well worth the flavor.
RE: Cream of Wild Mushroom Soup , 11-26-2010 06:20 PM


Your soup sounds a lot like the wild mushroom soup that I had once at the Cheesecake Factory but theirs had some wine in it. Theirs also had carrots which I thought wouldn't taste right but they weren't really noticeable. They chopped them very fine.

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RE: Cream of Wild Mushroom Soup , 11-26-2010 10:06 PM

Expert Low-Carber

This sounds delicious. We ate a wonderful mushroom soup at Thanksgiving, an now I have a hankering to have it at home.