Mushroom Soup


Spring brings to mind the melting of the snow in the grass, daffodils, crocuses coming up and lots and lots of yard and garden cleaning.  Between raking, burning and repairing winter damage there is not much time spent in the kitchen on those weekends.  It’s still a bit too cold to sit in the yard with a sandwich so soup is in order.  We bring our team effort into the kitchen and while I make the soup Philippe prepares his famous grilled cheese sandwiches.chopped mushrooms

I like to use a mixture of mushrooms as they all have a subtle difference in their individual taste and an assortment brings a bit more depth to the dish.  It also allows me to mix in a bit of the more expensive mushrooms without going overboard on the expenses.  It is a great way to experiment with what is available and in season.  This time I used a mixture of shitake and baby bella mushrooms.


  • 1.5 pounds mushrooms sliced or chopped ( about 8 cups)
  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • 4 tablespoon butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1/4 cup extra dry white vermouth
  • 4 cups chicken stock
  • 1/2 cup mascarpone
  • 1 cup milk

Melt the olive oil and butter in a large stockpot over medium heat.  Add the onions and sauteed until soft, about 5 minutes.  Add the mushrooms and sauteed another 10 to 15 minutes. The mushrooms will release their juices and then start browning a bit after that.  That is the stage you want them at.cooked mushrooms

Pour the vermouth and deglaze the pan, mixing well (about 2 minutes).  Add the stock, bring to a boil and reduce to a simmer for 20 minutes.

Strain the mushrooms and other solids, put the stock back in the stockpot but for one cup.  In a food processor or blender, puree the mushrooms with the one cup of stock until smooth.  Return to the stockpot and mix with the stock.  Slowly whisk in the mascarpone and milk and heat without boiling and serve.mushroom soup

NOTE:  This recipe can serve 4 to 6 as a main course.  You can also use it as a first course and it will serve 8 to 10.  As with many soups and stews, this soup can be made a day or two in advance and benefits from sitting and allowing the flavors to develop.  You can also substitute the chicken stock for vegetable stock for a vegetarian version.morrels

from my kitchen to yours,

CK, la fille du boucher