Fireside Mushroom Soup

IMG_3008When the days are short, and cabin fever is at its peak, a walk in the woods does wonders for the soul.  The brilliant green of the hanging moss, the leaves from last fall finally composting away, and the mosses creeping over stones and fallen logs are great reminders that we live in a rainforest.  Sometimes the sun will cut through a slit in the clouds, highlighting a group of trees, or a small tree growing out of a mother log.  As the trail wanders back to home, one feels renewed and ready for a quiet time by the woodstove, enjoying a bowl of soup. 

Click here for printable version.

Makes about 8 cups


⅓ c butter

2 fist-sized onions, chopped fairly small

1½ # mushrooms, I’ve used Cremini here IMG_2984

1 c red wine

1 t salt

1 t dried thyme

½ t pepper

3 cups vegetable or chicken stock

1 c cream – table or heavy – both work well


Slice and chop the mushrooms.IMG_2982

Heat the butter in a large pot or deep skillet, over medium-high heat.

When it’s all melted and foaming, add in the onions. Cook, stirring occasionally for 3 minutes.IMG_2983

Add in the chopped mushrooms; continue to cook, stirring occasionally for about 10 minutes.  They should weep and then the heat of the pan should dry them somewhat, turning everything a rich brown.  Reduce the heat if this is happening too quickly.IMG_2986

Add in the red wine; continue cooking until the liquid looks to have been reduced by about a half.


Stir in the salt, pepper and thyme.

Slowly pour in the stock and bring back to a gentle boil.  Cook for about 10 minutes.IMG_2997

Slowly add in the cream, stirring constantly.IMG_3003

Remove ½ the soup to a bowl, to cool for ½ hour before puréeing.IMG_3005

The remainder should be left covered, and off the heat.

Using an immersion blender, a processor or a blender, purée the cooled portion.

Add the puréed soup back into the soup in the pot.IMG_3006

Stir thoroughly and bring back to a gentle boil.


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