Wild Mushroom Soup

6 Reviews
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Yield
2 servings (serving size: about 1 1/4 cups)
By Billy Strynkowski
January 2006
RECIPE BY Cooking Light

Wild mushroom soup is a savory starter that can be made up to a day in advance. Any combination of mushrooms will work well in this recipe. Reheat over medium heat. Serve with thin toasted baguette slices lightly brushed with olive oil and sprinkled with salt as a nice dipper for the soup.

Ingredients

  • 1/2 teaspoon butter
  • 1/2 teaspoon olive oil
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons finely chopped carrot
  • Cooking spray
  • 1 cup thinly sliced button mushrooms
  • 2 cups thinly sliced shiitake mushroom caps
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 teaspoon dry sherry
  • 1/2 teaspoon chopped fresh parsley
  • 1/4 teaspoon chopped fresh tarragon
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt

Nutritional Information

  • Calories 69
  • Caloriesfromfat 35%
  • Fat 2.7g
  • Satfat 0.7g
  • Monofat 1.3g
  • Polyfat 0.4g
  • Protein 5.7g
  • Carbohydrate 7.1g
  • Fiber 2.4g
  • Cholesterol 3mg
  • Iron 1.2mg
  • Sodium 485mg
  • Calcium 27mg

How to Make It

Step 1

Heat butter and oil in a large nonstick skillet over medium-high heat. Add celery, shallots, and carrot; sauté 3 minutes or until lightly browned. Spoon vegetable mixture into a medium bowl.

Step 2

Coat pan with cooking spray. Add button mushrooms; sauté 3 minutes or until lightly browned. Add button mushrooms to vegetable mixture. Coat pan with cooking spray. Add shiitake mushrooms; sauté 3 minutes or until lightly browned. Add shiitake mushrooms to vegetable mixture.

Step 3

Combine vegetable mixture and broth in a medium saucepan; bring to a boil over medium heat. Cover, reduce heat, and simmer 30 minutes. Stir in sherry and remaining ingredients. Simmer, uncovered, 5 minutes.

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Ratings & Reviews

Belladonna714's Review

dlk1217
October 09, 2013
This was so good! Made for a nice warm lunch on a cool fall day! I did make a few minor changes based on what I had on hand...basically adjusted mushroom ratio a little and used dried herbs, it came out just fine, if will make again for sure!

AnnieDJ's Review

cupspinner
December 16, 2012
N/A

cupspinner's Review

Belladonna714
December 31, 2011
This is just delicious. I usually double it in order to get 4 servings. It is so light, that it is suitable for a first course. It is not filling. Follow the advice of other people and use 1 T of quality sherry. This is a great way to get a big serving of healthy mushrooms.

dlk1217's Review

AnnieDJ
July 18, 2011
Very simple and easy to put together, but elegant and full of flavor. I agree with the previous reviewer; definitely use a good quality sherry, and use a bit more than the recipe calls for - although I did not use a full tablespoon. I measured the herbs and spices very generously, so I probably was close to doubling both the tarragon and parsley. I will certainly make this again.

crewchief71's Review

shaeville
March 25, 2009
This is my husband's favorite soup. It's a great way to use the abundant tarragon in my garden. It's simple enough for everyday but elegant enough for company. Definitely use 1 Tbs of sherry. A good quality sherry (not the cooking sherry from the grocery store) makes a big difference.

shaeville's Review

crewchief71
February 18, 2009
This recipe was WONDERFUL! I used oyster, shitake, and button mushrooms. It was very flavorful, and a great starter to my meal. I will make again!
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