Kate's Wild Mushroom Soup

It’s been a great fall for fungi, and a fridge-full of Honeys, Hedgehogs, and Yellowfoot mushrooms inspired me to try them in a broth-based soup. I was happy with how this turned out. It makes a nice soup, but I think it would also be great thickened and combined with pasta or rice for an even heartier meal.

Honeys, Hedgehogs, and Yellowfoots (Winter Chantrelles) went into this recipe, but use whatever species you have on hand.

Kate’s Wild Mushroom Soup

2 cups Honey mushrooms (larger ones halved or quartered, small ones whole)*

2 cups Hedgehog mushrooms (larger ones halved or quartered, small ones whole)*

4 cups Yellowfoot mushrooms (whole)*

(*use whatever you have on hand, but 8 cups total works well for this recipe)

2 small onions, sliced thin and separated into rings

3 tbsp butter

4 cups beef broth (or broth of choice)

1 cup red wine

½ tsp thyme

½ tsp smoked paprika

¼ tsp rosemary

1 tbsp Worchestershire sauce

½ cup 18% cream

Melt one tablespoon of butter in a Dutch Oven and add the onions. Reduce heat to low and allow the onions to caramelize, stirring occasionally (this takes about 30-40 minutes).

While the onions are cooking, melt ½ tbsp butter in a frying pan and add the Honeys. Reduce heat to low and cover. Cook for 15 minutes, stirring occasionally. (Note: Honey mushrooms need to be well cooked).

When the Honeys are done, place them in a bowl and set aside. Melt another ½ tbsp of butter in the pan and add the Hedgehogs. Cook over medium heat until browned (about 10 minutes), then add to the bowl with the cooked Honeys.

Melt 1 tbsp butter in the pan and add the Yellowfoots. Cook over medium heat until browned (about 10 minutes), then add to the bowl with the other cooked mushrooms.

When the onions are caramelized, deglaze the Dutch Oven with a small amount of beef broth. Add the remainder of the broth along with the thyme, rosemary, smoked paprika, and Worcestershire and bring to a boil. Reduce heat and add the red wine. Stir well and add the cooked mushrooms. Bring the soup to a slow simmer and allow to cook for 45 minutes. Add cream and cook an additional 15 minutes. Serves 4. This soup stores well, and is equally nice reheated the following day.

The final product. This is one of my best recipes, if I do say so myself!