Homemade Mushroom Soup

Today was cold and rainy. Yesterday was cold, misty and grey. Although it’s mid Winter, lately the weather has been invoking images of dark forests, rich with fallen trees and mushrooms.



So naturally I made a soup.


Here’s my recipe:

Begin with a 26 oz container of Beef Stock in a large pot.


1 oz package of Dried Porcini Mushrooms

1 Medium Onion, quartered

3 whole cloves Garlic

A couple sprigs of fresh Thyme

and a few Celery Leaves.

Bring it to a boil and then let it simmer until tender.


Meanwhile chop 2 10 oz packages of Baby Bella Mushrooms. Squeeze the juice of 1/4 lemon onto the mushrooms.

Add a good handful of them to the Beef Stock, leaving the rest for later.

Once the Mushrooms and Onions are tender, empty the pot into a blender and blend well.

Return it to the pot along with 2 32 oz containers of Chicken Broth. (You may need to add some of the broth to the blender to get it to blend smoothly.)


Stir in the remaining Mushrooms. Continue to cook until the Mushrooms are nice and tender. Before serving add 1 pint of light Sour Cream and mix in well.


I served mine with some Rosemary Bread and an Arugula and Pea Sprout Salad. It was an awesome dinner!


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