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Exotic Mushroom Soup

Makes: 4  servings Prep 25 mins Cook 50 mins to 1 hr 3 mins
Exotic Mushroom Soup


  • 3 tablespoons  butter, divided (no substitutes)
  • 1 cup  chopped onions
  • 1/4 cup  chopped shallots
  • 2 celery ribs, peeled and chopped
  • 1 carrot, chopped
  • 2 pounds  assorted mushrooms (such as shiitake, crimini, portobello or white mushrooms), stems trimmed and sliced
  • 1/4 cup  white wine
  • 1 teaspoon  fresh thyme leaves or 1/2 teaspoon dried thyme
  • 3 14 ounce can chicken broth
  • Salt
  • 1/2 pound  chanterelle or trumpet mushrooms, stems trimmed and sliced
  • 1/4 cup  chopped fresh parsley
  • Freshly ground pepper


1. Melt 2 tablespoons butter in a large saucepan over medium heat. Add onions, shallots, celery and carrot. Cook until vegetables soften, 5 to 8 minutes. Stir in the 2 pounds assorted mushrooms, the wine and thyme. Cook 10 to 15 minutes, until mushrooms soften and are lightly browned. Stir in broth and 1/2 teaspoon salt. Bring to boil; reduce heat and simmer until mushrooms are very soft, 35 to 40 minutes.

2. Puree one third of mushroom mixture in blender; transfer to a bowl. Repeat with remaining mixture, then return to saucepan and reheat.

3. Meanwhile, melt remaining 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chanterelles, increase heat to high, and cook, stirring often, until edges are golden brown, 8 to 10 minutes. Sprinkle with salt.

4. Divide soup among 4 serving bowls. Sprinkle top of each serving with parsley, pepper and chanterelles. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)215,
  • Fat, total(g)12,
  • chol.(mg)23,
  • sat. fat(g)6,
  • carb.(g)23,
  • fiber(g)5,
  • pro.(g)9,
  • sodium(mg)1640,
  • Percent Daily Values are based on a 2,000 calorie diet