My dear friend and Real Food Devotee compatriot, Allison, recently gave birth to a really truly beautiful baby boy. I mean gorgeous, y'all.
Side note: who are the people who can keep themselves from speaking in cutesy baby tones to babies? Impossible! I digress….When sweet Allison gave birth, our Real Food Devotee menu celebrated by offering all her faves including this Wild Mushroom Soup.
Can you believe I have a favorite mushroom farmer? Well, I do. Nose around your farmer's market and I bet you'll find yours. Warning: Careful how you use this recipe. I've gotten my way many many times over a bowl of this lovely soup. Then again, we should all get our way more often. 🙂
Wild mushroom soup ingredients
- 5 cups beef broth, preferably from cows raised on pasture
- 1 cup dark beer
- 4 tablespoons butter, preferably from cows raised on pasture
- 1 cup creme fraiche
- 2 lbs assorted mushrooms, dice or spin through the food processor to a fine dice*
- 8 oz. shitake mushrooms, rough chop
- A handful (1-3 oz) dried porcini mushrooms
- 2 cups onion, diced
- 4 ribs celery, cut into 1/4-inch slices
- 5 cloves garlic, minced
- 1/2 tsp unrefined sea salt
- 1/2 teaspoon coarse ground pepper
- 2 tablespoons fresh thyme
- 1/4 teaspoon nutmeg
Wild mushroom soup method
- In a heavy bottom pot, melt the butter and add the onion and celery.
- Once the onion has become tender and fragrant, add garlic and thyme.
- Stir occasionally for 10 minutes.
- Add salt, pepper, nutmeg and dark beer.
- Allow the beer to come to a boil and add the dried porcini mushrooms.
- Add the beef broth, bring to a boil and turn down to a simmer.
- Add remaining mushrooms.
- Simmer for 15-20 minutes.
- Turn off heat and stir in creme fraiche.
- Add water or broth if you desire a less lusciously thick consistency.
Active Time: 30 minutes
Yields: 2.5 quarts
*Chef's Note: Choose mushrooms you like – just get a beautiful mixture.
“Wild Mushroom Soup” was generously contributed by Monica Ford of Real Food Devotee. Monica's delicious recipes will make your mouth water and your tummy purr. If you're lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
Photo credit: An Eye Full Studio
I’m assuming you are using fresh mushrooms. If I were to use dried mushrooms (and they are beautiful), what would be the conversion?
Now there is a food i really miss.
I am a fan of anything with mushrooms in it. Bookmarking this recipe!
Hi @Susan H. I am using fresh mushrooms for most of the recipe. I do call for a small amount of dried though. If you need to use dried for the entire recipe, this is my general rule: 3 oz dried mushrooms, rehydrated = 1 lb fresh mushrooms. Let us know how it turns out:)
@Soli and @RealFoodOutlaws I LOVE mushrooms too and I periodically forget about them which make them so much more delicious when I am reminded of them again. Yum!!
Beautiful-looking recipe, Monica!
Hi @Katie ! Thank you so much!! xo
This sounds amazing! Especially the part about the beer 🙂 I’ve heard of beer in hearty beef soups before, but never in a mushroom soup – but then again mushrooms can be very hearty and stand up well to strong flavors. Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
The addition of dark beer get this to that little something extra special, My friend. Enjoy!