Earthly Delights
Use a variety of wild mushrooms to create a rustic soup that will warm you as the days cool down.
As a cooking enthusiast, a luxury grocery store is such a joy. My inner chef feels like a kid in a candy store among the gourmet options, especially in a well-thought-out produce section. The artful arrangement of all the fresh, colorful fruits, vegetables and herbs never fails to inspire me to cook something delicious for my family and friends.
This time of year, my thoughts turn to the rich and warmly robust. A recent display of wild mushrooms piled bountifully in a wooden box evoked feelings of rustic and natural meals, and I knew just what I wanted to make: Wild Mushroom Soup.
I love all the various fungi – portobello, shiitake, crimini, oyster and chanterelle. All of these have a woodsy, nutty flavor and can be dried for an indefinite shelf life, however, it is important that you cook wild mushrooms because raw wild mushrooms can make you sick.
Mushrooms have many health benefits and have been used in ancient medicines since the beginning of time. They can boost your immune system, and there are many studies relating them to weight loss. This is perfect for the winter months when I’m stuck inside and eating my way through the holidays!
When I was younger I was not fond of mushrooms. Growing up in the foothills of North Carolina, I spent most my days outside in our garden or playing in the creek behind our house and during cooler months it was warming to come inside for a steaming bowl of soup.
My mother would make a wild mushroom soup that was rich and creamy, and I never even knew it contained mushrooms.
She would chop the mushrooms so small I could not identify them and would pair it with bread fit for dipping. The delicious, earthy recipe I offer here is my is take on my mother’s delectable wild mushroom soup.
This hearty soup will warm you up and fill you up in the cooling months ahead. The addition of toasted pita points provides a dipping sponge that can be torn off for each bite. Enjoy!
| Servings |
Servings
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- 12 ounces wild mushrooms, roughly chopped
- 1 cup chopped onions
- 3 garlic cloves, minced
- 1 tablespoons fresh thyme
- 3 tablespoons butter
- 4 teaspoons flour
- 2 cups heavy cream or whole milk
- 3 cups chicken stock
- 1/2 cup sherry vinegar
- dash nutmeg
- dash paprika
- salt and pepper
- paprika and fresh herbs for garnish
- 2 pita rounds
- 1 tablespoon olive oil
- 1 garlic clove
- salt and coarse pepper
Ingredients
For the Soup
For the Toasted Pita Points
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- Sauté the onions on med in 2 tablespoons of the butter for about 10 minutes or until opaque.
- Add roughly chopped wild mushrooms, garlic, salt and pepper, sherry vinegar and the remaining butter. Sauté for another 10 min on med-low.
- Add the flour and thyme and stir into a paste.
- Stir in the cream and stock then give it a dash of nutmeg. Bring the mixture to a boil then simmer on low for 30 minutes.
- Meanwhile, preheat oven to 425 degrees F.
- Peel then crush the garlic clove to release its aromatics and rub all over the pita rounds. Drizzle with the olive oil and sprinkle with salt and coarse black pepper.
- Bake for about 5 minutes until crisp and golden. Cut each round into quarters and serve.
- Serve the soup in bowls alongside Toasted Pita Points and garnish with fresh herbs and sprinkle of paprika.
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