Harvest Mushroom Soup Recipe

Mushroom Soup Recipe

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When the wind starts blowing, and the leaves start falling, there is just nothing that warms you up better than this. I like to highlight foods I’ve found while traveling. Usually, it is something that is not very well-known in the States, but many people eat mushroom soup in the U.S.A. Hopefully this is a new twist on an old recipe.

Mushroom Soup Recipe

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Mushroom soup is such a warming comfort food!

We first had this soup in one of our favorite restaurants in Misawa, Japan. Northern Japan can be very cold and snowy, so every now and then during those long winters we would head down to the Russian restaurant for this delicious soup. The chef and owner of the restaurant had lived in Moscow for a few years to study Russian cuisine. While there, he married a Muscovite. So, I don’t really know if this recipe is more Japanese or more Russian. To be sure, both countries have fantastic mushrooms to use.

That’s one of the beauties of this soup; you can use whatever mushrooms are grown in your area. Here in Germany, we have used German mushrooms and Pfifferlinge (Chanterelles).

Once, while we were renting a vacation cottage in the Loire Valley, we came upon a great variety of local mushrooms and of course had to make mushroom soup.

We tried to obtain all the ingredients at the local supermarché, but we forgot one, the flour. We only needed a little, to thicken the stock, so we decided to take a small cup and go borrow some from a neighbor. The problem was, I could not, for the life of me, remember how to say “flour” in French. We mimed, we described, and we tried and tried to convey to our neighbor we needed flour. This wonderful Frenchman and his four year old son tried every “white powder” he could think of in the kitchen. I didn’t know there were so many, but yes, we finally were successful and he gladly filled our small cup and sent us on our way. We were really thankful, because boy did that soup taste delicious!

Here’s our Harvest Mushroom Soup recipe. Enjoy!

Flip through the slideshow for step by step instructions.

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Mushroom Soup Recipe
1. Gather the ingredients
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Mushroom Soup Recipe
2. Rough cut the mushrooms and shallot (reserve some mushrooms for later)
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Mushroom Soup Recipe
3. Cook the mushrooms and shallots in hot oil
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Mushroom Soup Recipe
4. Add the flour and continue stirring and cooking three or four minutes
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Mushroom Soup Recipe
5. Add the stock, bring to a slight boil, and then lower heat, cover and simmer for 15 minutes
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Mushroom Soup Recipe
6. Remove from heat and cool slightly then blend the mixture until smooth
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Mushroom Soup Recipe
7. Return the soup to the pot and heat on low
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Mushroom Soup Recipe
8. Add the cream and continue simmering while you prep the bowls
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Mushroom Soup Recipe
9. Add about 1/4 cup of sautéed mushroom slices to each bowl
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Mushroom Soup Recipe
10. Carefully pour the soup into each bowl
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Mushroom Soup Recipe
11. Shape the sheets of puff pastry to fit over the bowl
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Mushroom Soup Recipe
12. Cover the bowl with the pastry, cut a slit for escaping steam
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Mushroom Soup Recipe
13. Bake in the oven, remove when golden brown – Enjoy!
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8 thoughts on “Harvest Mushroom Soup Recipe

  1. Pingback: "Outside my Front Door" by Reflections Enroute - Contented Traveller | Contented Traveller

  2. Sonia says:

    Hi Corinne,
    I’ll drink soup often in winter but never did try the mushroom soup.
    I’ll make it today 🙂
    Really this one is a nice recipe, Thanks for sharing.

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