Easton & Terre Rouge
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Wild Mushroom Soup

Cooking Time:
Imperial (US)
  • 1 oz dried mushrooms - porcini, morel or chanterelle
  • 2 1/2 cups boiling water
  • 1/4 cup butter
  • 10 fresh brown crimini or white mushrooms, chopped
  • 1 cup minced onion
  • 1 clove garlic, minced
  • 1 tbsp butter
  • 1 tbsp flour
  • reserved liquid from soaking mushrooms
  • 3 tbsps cream
  • 1 tbsp lemon juice
  • 1/4 cup water, if needed
  • salt and pepper to taste

Soak the dried mushrooms in the boiling water, covered, for 30 minutes.

In a saucepan, sautè the chopped fresh mushrooms, onion and garlic in the  butter for 5 minutes. Cover, turn flame to very low, and sweat the mushrooms for about 20 minutes, stirring occasionally.

Strain the liquid off the dried mushrooms, reserving the stock for the soup. Set aside a few mushrooms to use as garnish, and slice them.

In a food processor, place the rest of the strained dried mushrooms and all the sauteed mushrooms. Add the cream and puree until smooth. Set aside.

In a saucepan melt 1 Tbl. butter. Whisk in 1 Tbl. flour. Gradually whisk in the mushroom soaking liquid. Simmer over very low heat. Add the pureed mushrooms, cream and the lemon juice. Mix well and add a little water as needed to the right thickness, not too thick but coats the back of a spoon.

Taste for salt and pepper. 

Serve garnished with the mushroom slices.


Serves 4.


Recipe By Jane O'Riordan

Terre Rouge and Easton Wines