These last few weeks have been perfect mushrooming weather here the hills surrounding our house. Last week, a best friend and I collected lots of beautiful mushrooms along our walk. When I returned home I asked myself, now what?! What do you do with 2 pounds of wild mushrooms? Make something yummy, of course. Here’s what I came up with and yes, was it good!

Mushroom Soup

4 Tbs butter

4 Tbs olive oil

2 cups finely chopped leeks or yellow onions

2 pounds mushrooms

2/3 cup Madeira or port wine

4 cups chicken stock

Melt the butter and oil in a soup pot. Add the onoins and cook, covered over low heat until they are tender and lightly colored, stirring occassionally.

Trim stems from the mushrooms. Wipe caps with a damp cloth and slice thin. Add them to the soup pot, season with salt and pepper and cook over low heat, uncovered, stirring frequently for about 10 or 15 minutes.

Pour wine and chicken broth into soup pot and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.

Puree the soup in a food processor or blender in small batches until very smooth. Return puree to the soup pot and set over medium heat. Taste and correct seasonings if necessary.

6 portions

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