skip to Main Content


2 pounds assorted wild mushroom (chanterelles, morels, cèpes, porcini, shiitake, cremini, trumpets, etc.)
1/2 cup minced shallots
2 cloves garlic, minced
3 sprigs thyme
1 stem rosemary
1 bay leaf
3 sprigs parsley
3 tbs. butter
1/2 cup diced fresh tomato
1/3 cup sherry
2 quarts chicken stock
2 cups heavy cream
Salt and pepper to taste


Brush the mushrooms off with a damp rag to clean, then trim and slice.

Place the butter in a large soup pot over medium heat. Add the mushrooms, garlic and shallots. Add the herbs, tied together in a bunch or a “bouquet garni.” Cook for approximately 5 to 8 minutes or until the mushrooms are cooked through.

Add the tomato and sherry, bring to a simmer and cook until nearly evaporated. Add the stock, bring to a boil and turn heat down to simmer. Reduce by 33 percent, add the cream and simmer for about 5 minutes until soup thickens slightly.

Remove the bouquet garni. Purée if desired. Season and serve with crusty bread.

Thoughts to share?

This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

City and state are only displayed in our print magazine if your comment is chosen for publication.


More Like This

By Dara Moskowitz Grumdahl
There’s a lot we don’t know about fungi.
By Hilary Boynton
Garnish this nourishing soup with mushrooms sautéed in garlic, or simply add the mushrooms after you’ve puréed the other ingredients. 
A frittata made in a cast-iron pan
By Betsy Nelson
Frittatas are a perfect dish to make and serve in a cast-iron pan. Leftover frittata is also delicious enjoyed cold.
Back To Top