New This Month

Wild Mushroom Soup

Finding the exquisite variety of wild mushrooms featured in this soup used to require a special trip to a gourmet market. Now, virtually any large supermarket offers a good selection.

  • Servings: 4


For the broth

  • Reserved mushroom stems
  • 2 medium carrots, halved crosswise
  • 1 bay leaf
  • 5 peppercorns
  • 4 sprigs of fresh thyme

For the soup

  • 1 pound assorted wild mushrooms (oysters, shiitakes, chanterelles, horn of plenty, porcini), cleaned and trimmed, stem ends reserved
  • 1 red onion, 1/2 peeled and very thinly sliced, 1/2 coarsely chopped
  • Kosher salt and freshly ground black pepper


  1. Combine the broth ingredients with 2 quarts of cold water and bring to a boil. Reduce the heat to low and simmer 20 to 30 minutes. Meanwhile, slice the mushrooms into 1/4-inch strips.

  2. Strain the broth. Add the onion to the broth and cook over low heat 3 to 5 minutes. Add the mushrooms and cook until they are tender, about 35 minutes.

  3. Season to taste with salt and pepper. Ladle into shallow soup bowls and garnish with the thyme.

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