2 servings (serving size: about 1 1/4 cups)

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.

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.

Ratings & Reviews

Belladonna714's Review

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

December 16, 2012

cupspinner's Review

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

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

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

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!