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Wild Mushroom Soup

Wild Mushroom Soup

Wild Mushroom Soup

by | Jan 3, 2017

Locally, our newly opened grocery store presents the produce section in a whole new way.  It feels like a kid in a candy store to a wanna-be chef. There are baskets of colorful organic fruits and straw bins of beautiful mixed nuts.   The promotion of “gourmet” and overall focus on “fresh” makes you want to try to cook something rich and warmly robust.  I remember a wooden box bountiful with wild mushrooms.  It evoked a feeling of rustic and natural meals; it appealed to me in these cold months.

These various fungi consist of portobello, shiitake, crimini, oyster, and chanterelle.  The mushroom that we see above ground is the actual fruit of the fungi.  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.

Although, there are many health benefits to mushrooms and they have been used in ancient medicines since the beginning of time, mushrooms have been linked to boosting 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 NC 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 heaping bowl of soup.  My mother would make a wild mushroom soup that was rich and creamy and I never knew it contained mushrooms.  She would chop the mushrooms so small I couldn’t identify them and she would pair it with bread fit for dipping.  It was so good.

This hearty soup can fill you up while satisfying you inner ‘granola’.  Try my earthy take on this delectable wild mushroom soup.  The addition of toasted pita points provides a “dipable” sponge that can be torn off for each bite.  Enjoy!

Print Recipe
Wild Mushroom Soup
An earthy take on a wild, delectable soup.
Wild Mushroom Soup Recipe
Course Main Dish, Soup
Servings
people
Ingredients
Toasted Pita Points
Course Main Dish, Soup
Servings
people
Ingredients
Toasted Pita Points
Wild Mushroom Soup Recipe
Instructions
  1. Sauté the onions on med in 2 tbsp of the butter for about 10 min or until opaque. Add roughly chopped wild mushrooms, garlic, salt and pepper, sherry and the remaining butter. Sauté for another 10 min on med-low.
  2. Add flour and thyme and stir into a paste.
  3. Stir in cream and stock then give it a dash of nutmeg. Bring to a boil then simmer on low for 30 min.
  4. Serve with some Toasted Pita Points.
Toasted Pita Points
  1. Preheat oven to 425 degrees.
  2. Peel then crush the garlic clove to release its aromatics and rub all over the pita rounds.
  3. Drizzle with olive oil and sprinkle with salt and coarse black pepper.
  4. Bake at 425 degrees for about 5 min until crisp and golden. Cut each round into quarters and serve.

About The Author

Sandi Grigg

Growing up in a small town in the foothills of North Carolina, Sandi always dreamed of living on the coast. In her youth, she was always by the water; she was raised tending a big garden and stomping around in the creek. She spent her adolescent days on a Jet Ski or fishing on Lake James, N.C., and she and her friends would camp and hike the Linville Gorge. Attending the University of North Carolina at Charlotte she felt like she was getting out of my small-town box and living the city life; at the same time, she was getting a little closer to the ocean. Moving to Wilmington has been a dream come true, and the life she has created has been a blessing. She enjoys kayaking the Cape Fear, fishing the shores of Carolina Beach, and picking up seashells and shark’s teeth wherever she is. At home, she loves to cook and play with her dogs in the backyard. She also enjoys DIY home improvement endeavors. No outdoor shower, fire pit or flower bed is too big of a job! Being a part of the North Brunswick Magazine and South Brunswick Magazine team has taught Sandi that you really can enjoy your career.

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