Wild Mushroom Soup

Wild Mushroom Soup

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From: EatingWell Magazine, May/June 2015

This creamless but creamy mushroom soup recipe showcases the savory flavor of fresh morel mushrooms. If you can't find fresh or dried morels, try other dried mushrooms, such as dried shitakes or creminis, but be sure to use at least 1 ounce dried mushrooms to keep the luscious flavor in this healthy soup. Serve with crusty garlic bread.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 12 ounces fresh morels, trimmed, or 1 ounce dried morels plus 12 ounces fresh cremini (baby bella) mushrooms
  • 5 cups low-sodium chicken or vegetable broth, or as needed
  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 1 medium carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 small onion, finely chopped
  • 1 tablespoon finely chopped garlic
  • ¼ cup Marsala (see Tip)
  • 1 cup diced peeled potato
  • 1½ teaspoons finely chopped fresh thyme
  • 1½ teaspoons kosher salt
  • ⅛ teaspoon crushed red pepper, or to taste
  • Freshly ground pepper to taste
  • ¼ cup coarsely chopped flat-leaf parsley

Preparation

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  1. If using fresh morels, cut in half and briefly swish in a large bowl of tepid water. Drain and repeat to remove all the dirt. Gently but thoroughly pat dry, then coarsely chop. (If using dried morels, soak in 2 cups warm water for 30 minutes. Strain in a cheesecloth-lined sieve and reserve the soaking liquid. Add enough broth to the soaking liquid to equal 5 cups. Coarsely chop the morels and creminis.)
  2. Heat oil in a large pot over medium heat. Add carrot, celery and onion; cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Add garlic and cook, stirring frequently, for 30 seconds. Add Marsala and cook for 1 minute more.
  3. Add the broth, the fresh mushrooms (and dried, if using), potato, thyme, salt and crushed red pepper. Bring to a boil. Reduce heat and simmer, uncovered, until the potato is tender, 15 to 20 minutes.
  4. Puree the soup with an immersion blender or in a regular blender or food processor. Stir in pepper. Serve the soup garnished with parsley and a drizzle of oil, if desired.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
  • Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. Don't use the “cooking Marsala” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase Marsala that's sold with other fortified wines in your wine or liquor store. An opened bottle can be stored in a cool, dry place for months.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 108 calories; 5 g fat(1 g sat); 2 g fiber; 11 g carbohydrates; 5 g protein; 14 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 1,474 IU vitamin A; 6 mg vitamin C; 38 mg calcium; 6 mg iron; 276 mg sodium; 443 mg potassium
  • Nutrition Bonus: Iron (33% daily value), Vitamin A (29% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat

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