I recently enjoyed a delicious Wild Mushroom soup that was served during a Pfister wedding reception. Could you please share the recipe with me?
I’m so glad you enjoyed it and I’ve enclosed the recipe. I don’t like to adjust it to home cooking sizes as it alters the soup, but you can scale it back to your liking. The recipe won’t make a huge amount, but you’ll have enough to freeze for later. Enjoy!
Wild Mushroom Soup
2.5 lbs button mushrooms chopped
8 oz onions small diced
4 oz celery small diced
8 oz shiitake mushrooms sliced thin
4 oz oyster mushrooms sliced thin
1 gal chicken stock
1 pint heavy cream
0.25 oz thyme picked and chopped
0.5 oz parsley chopped fine
3 oz roux
0.5 tsp nutmeg
0.5 tsp cumin
0.5 oz unsalted butter
tt salt and white pepper
Sweat the onions, celery, button mushrooms and thyme in the melted butter.
Add the chicken stock and simmer for 30 minutes.
Puree and add the cream
Thicken with roux and season to taste.
Finish by adding the parsley, nutmeg, cumin, shiitake and oyster mushrooms.
Bag and chill.
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