Dining and Cooking
Chefs’ Collections

Wild Mushroom Soup

It’s hard to believe, but this rich soup hasn’t a drop of butter or cream. It came to us from Jeremy Bearman, the chef at Rouge Tomate, a Michelin-starred restaurant in New York known for its healthy and sustainable menu options.

Ingredients

  • ½ cup olive oil
  • 2 pounds white button mushrooms, quartered
  • 2 pounds mixed wild mushrooms (hen of the woods, oyster, etc.), coarsely chopped
  • 2 cups diced yellow onion
  • 1 cup sliced leeks (white part only)
  • ¼ cup sliced garlic (about 6 cloves)
  • ½ cup Madeira
  • 3 teaspoons fine sea salt
  • 3 ½ quarts unsalted wild mushroom stock (see recipe), or as needed
  • 2 cups whole milk
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      273 calories; 14 grams fat; 2 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 12 grams protein; 12 milligrams cholesterol; 1013 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 5 quarts, or 12 servings

Preparation

  1. In a large stockpot over high heat, heat oil until shimmering. Add mushrooms and cook, stirring frequently, until they are tender and release their liquid. Continue to cook until water evaporates and the mushrooms begin to color, another 20 to 30 minutes.
  2. When mushrooms start to become golden brown, reduce heat to low and add onion, leeks and garlic. Season with 2 teaspoons of the salt and sweat until onions and leeks start to become translucent, about 10 minutes.
  3. Add the Madeira and stir with a wooden spoon, scraping the bottom of the pan. Reduce until the pan is almost dry. Add mushroom stock and simmer until all vegetables are soft and tender, 20 to 30 minutes. Remove from heat and add milk.
  4. Purée the soup using an immersion blender, or allow the soup to cool until no longer steaming and transfer to blender to purée. Pass through a fine mesh strainer into a heatproof bowl and season with remaining teaspoon of salt or to taste. If desired, thin the soup with additional mushroom stock. Serve hot.

1 hour and 15 minutes

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