Soup recipes using cultivated and wild mushrooms, both fresh and dried.
Look for our fresh and dried mushrooms and spring greens from Forest Mushrooms in Minnesota and the Midwest at Lunds & Byerlys, Coborn's, Cashwise, Cub Foods, Whole Foods Markets and Kowalski's Markets.
You can also buy dried mushrooms through our online shop. We offer 14 varieties of wild and cultivated mushrooms, four blends, and porcini and portabella powders. Shipping is free on $50 orders. Visit our online shop here.
Recipe from the St. Cloud Times
- 2-1/2 cups dried porcini mushrooms (about 2 ounces)
- 3 cups boiling water
- 1 Tbsp. butter
- 1 cup minced onion
- 1 clove garlic
- 1/4 cup long-grain rice
- 2 (14-ounce) cans chicken broth
- 2 tbsp. whipping cream
- 1 1/4 tsp. salt
- 6 tsp. low-fat sour cream
- Cracked pepper
- Snipped chives, for garnish
Place mushrooms in a bowl and pour the water over them. Let rehydrate, 30 minutes. (Put a plate on top to keep them submerged.) Lift the mushrooms from the bowl with a slotted spoon. Pour the liquid into a sieve lined with cheesecloth. Reserve the liquid and set aside. Mince 2 mushrooms and set aside for garnish. Reserve the rest.
Heat the butter in a 4-quart sauce pan over medium-low heat and add the onion. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook one minute. Stir in the rice. Stir in reserved mushroom liquid, then the chicken broth. Add rehydrated mushrooms. Bring to a simmer. Cover and cook 30 minutes.
Remove 1/2 cup of the mushrooms with a slotted spoon. Roughly chop and set aside. Puree the soup in batches, then return to the saucepan and stir in the cream. Add the salt. Stir in the roughly chopped mushrooms. Ladle into bowls. garnish each bowl with a tsp. of the sour cream. Sprinkle with cracked pepper, the mushrooms for garnish and the chives.
Cream of Mushroom Soup
Recipe adapted from "The Totally Mushroom Cookbook" by Helene Siegel and Karen Gilingham.
- 4 Tbsp. butter
- 1 pound any mushroom you like!
- 1/2 onion, thinly sliced
- Salt and black pepper
- 3 cups chicken stock
- 1 1/4 cup heavy cream
- 1 Tbsp. fresh chopped thyme
- Fresh lemon juice
Melt butter in a large stock pot over medium-high heat. Sauté mushrooms and onions with salt and pepper until liquid evaporates, 10 minutes. Add chicken stock, cream , and thyme. Bring to a boil and remove from heat.
Puree in batches in food processor and pour back into pot. Bring just to boil and season to taste with lemon juice, salt, and pepper. Serve hot.
Cream of Hon Shimeji Soup
Serves 4 to 6
- 6 to 12 oz Hon Shimeji mushrooms
- 4 slices bacon
- 1 small onion, chopped
- 4 cups potatoes, diced
- 2 cups water
- 2 cups light cream
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. butter
- 1/2 cup red peppers, diced
- 8 oz. clam juice
- 1/2 cup white wine
Chop mushrooms with stems. Cut bacon into one-inch strips fry and remove from pan. Brown onion in bacon fat, remove half the fat and add potatoes, mushrooms, water, salt, wine, red pepper and clam juice. Add bacon, butter and cream. Season with salt and pepper to taste. Serve immediately.Hedgehog and Hazelnut Soup
Recipe adapted from "The Edible Mushroom: A Gourmet Cook's Guide," by Margaret Leibenstein
- 1 pound of hedgehog mushrooms
- 3 slices of dried boletes, broken into small pieces
- 3 heads (Boston) lettuce, tough outer leaves removed
- 4 Tbsp. unsalted butter
- 1/2 tsp. sugar
- 1 tsp. kosher salt
- freshly ground black pepper
- 1 large onion, peeled and quartered
- 5 cups rich chicken stock
- 4 1/2 cups whole milk
- 1/2 cup cooked white rice
- 6 ounces hazelnuts, blanched and skinned
- 3 egg yolks, beaten
- 1/4 cup heavy cream
Wipe the hedgehog mushrooms clean with a damp cloth or brush and trim the bases of the stems. Coarsely chop mushrooms and set aside. Wash the dried boletes pieces under running cold water to remove any grit, pat them dry, and set aside. Remove the core of each head of lettuce. Wash the leaves thoroughly, shake to remove excess water, and shred. (The leaves should not be completely dry.) Set aside.
Melt 2 Tbsp. butter in a large sauce pan or stock pot. Add the hedgehogs, toss, and cook 1 minute, stirring. Add the lettuce leaves, sugar, salt and pepper. Stir once or twice to mix, cover, and cook over moderately low heat for 20 minutes, stirring occasionally.
Combine the onion, stock, 4 cups of the milk, rice, and bolete pieces and then add them to the pot. Stir once or twice to blend, then cover the pot and simmer over low heat for 1 hour. Strain the soup, reserving the vegetables. Puree the vegetables in a blender or food processor fitted with the metal blade, then combine puree with soup and return it to the pot. Bring the soup back to a simmer.
In a food processor fitted with the metal blade, finely chop the hazelnuts. Add the remaining 2 Tbsp. of butter and pulse the machine on and off 4 times. Add the remaining 1/4 cup milk, the egg yolks, and cream, then pulse the machine 3 more times to mix thoroughly. Add a little of the hot soup to the processor bowl to warm the nut cream, then stir the warm nut cream into the soup. Serve immediately.