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Featuring a sensual combination of portabello, shitake, maitake, and beech mushrooms, this probably isn’t the cream of mushroom soup recipe your grandmother used to make.
However, if your future grandchildren are very lucky, this wonderful soup could be your excuse to start a new family food tradition for special occasions.
Alas, this is not the most inexpensive mushroom soup recipe ever created. However, if you’re looking to both wow and spoil the wild mushroom fanatics in your life, this delicious recipe for Gourmet Cream of Wild Mushroom and Leek Soup from the folks at Culinary Musings should work nicely.
Enjoy!
Ingredients:
2 cup coarsely chopped portabello
2 cup coarsely chopped shitake
1/2 cup maitake
1 1/2 cup beech mushrooms (I used both white and regular beech)
1 medium onion, diced
1 large shallot, diced
5 cloves garlic, minced
2 cup chopped leeks (white and light green parts)
3 cups chicken broth
1 cup heavy whipping cream
1/2 cup white wine
1 tsp fresh thyme
1 tsp red chili flakes
olive oil
salt & pepper
white truffle oil (optional)
How to Make Gourmet Cream of Wild Mushroom and Leek Soup.
You can also see our list of delicious soup recipes, organized by type to help you enjoy more soup recipe ideas throughout the year.
Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond soup.
Please join us tomorrow to see this week’s Fish For Friday Recipe of the Week: Spicy Buttermilk Fried Calamari.
If you liked this article on HuggingtheCoast.Com, you might also enjoy:
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- Creamy Italian Artichoke Soup Recipe (Soup Recipe of the Week)
(Photo Credit: Portabello by Arby Reed on Flickr.)
March 4th, 2010 at 5:24 pm
I love mushrooms, only the legal ones and this looks like a definite try! Thank you!
March 5th, 2010 at 11:22 am
love leeks - yum!
March 5th, 2010 at 9:12 pm
What an awesome photo of the mushroom!