• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Wild Mushroom Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 2 tb Butter
  • 2 tb Flour
  • 1 ts Salt
  • 1 ts Freshly ground black pepper
  • 1 c Burgundy or Beaujolais wine
  • 1/4 md Onion minced
  • 3 To 4 cups Leek and Mushroom
  • -Stock (see recipe)
  • 1 lb Mixed wild mushrooms *


4 Carrots, cut in large pieces
2 lg Leeks, well cleaned and
-trim trimmed, cut in large
2 Onions, peeled, halved
1 Celery stalk
5 Whole cloves
1/4 lb Wild mushrooms **
2 qt Water
1 ts Salt

* (chanterelles, shiitake, cepes), cleaned, trimmed ** or 1/2 pound
cultivated white or brown mushrooms, coarsely chopped.

Here's one for you lucky folks that have chanterelles popping up in
the back forty...

Melt the butter in a large saucepan over medium heat. Remove from
heat and stir in the flour, whisking as you go. Add the salt and
pepper. Return to heat and slowly whisk in the wine. Simmer for 3 or
4 minutes, continuing to whisk until well blended and slightly
thickened. Add the onions. Simmer for about 30 minutes, stirring
from time to time.

Heat the stock in a saucepan, add the mushrooms and simmer for 10
minutes over medium heat.

Combine mushroom mixture and wine mix mixture; simmer for 20 minutes.
The scent of this cooking is unbelievably fragrant!

The finished stew may be served alone, or over rice, polenta or
pasta, and is nice garnished with a little parsley or young arugula.

Serves 3 or 4.

PER SERVING: 155 calories, 6 g protein, 72 g carbohydrate, 6 g fat
(4 g saturated), 16 mg cholesterol, 856 mg sodium, 2 g fiber.


This is a good alternative to chicken broth in almost any recipe. Put
all ingredients in a large pot; bring to a boil, reduce heat and
simmer, covered, for 45 minutes. Strain for a clear stock.

Makes 1 1/2 to 2 quarts.

PER CUP: 20 calories, 3 g protein, 2 g carbohydrate, 0 g fat, 0 mg
cholesterol, 356 mg sodium, 0 g fiber.

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