Ultimate Homegrown Mushroom Soup Recipe: A Twist on a Cozy Classic!

Welcome back to the kitchen, friends! In today’s video, we’re diving into a delicious and hearty mushroom soup recipe that’s perfect for chilly days. Julie’s been busy growing Blue Oyster mushrooms, and whether you’re using a mix of dried gourmet varieties or fresh mushrooms from the grocery store, this soup is packed with flavour! We start by soaking a blend of dried mushrooms (think Chantels, Porini, and more) in hot water to reconstitute all those earthy flavours. Then, we sweat onions and garlic in a splash of oil, deglaze with white wine, and slowly build layers of flavour with chicken stock, tamari, and thyme.

This recipe is all about letting the natural taste of mushrooms shine through without overcomplicating it. With a final touch of cream for that rich, velvety texture, you’ve got a bowl of comforting soup that beats any canned version by miles. Whether you’re a mushroom fanatic or just looking for a quick and tasty homemade meal, this recipe is sure to impress!

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White Wine and Mushroom Soup Recipe
Ingredients:
500 mL (2 cups) boiling water
250 mL (1 cup) dried 'exotic' mushrooms
Oil for sauté
500 mL (2 cups) shallots, sliced
1 garlic clove, minced
250 mL (1 cup) white wine
Few sprigs fresh thyme
500 mL (2 cups) chicken stock
15 mL (1 Tbsp) soy sauce
Salt & pepper to taste
1 Kg (2 pounds) assorted fresh mushrooms, sliced
250 mL (1 cup) 35% cream

Method:
Pour the boiling water over the dry mushrooms and let them soak while the shallots sauté.
Heat oil in a heavy bottom stock pot and sauté the shallots until translucent.
Stir in the garlic and continue cooking just a little longer.
Pour in the wine, and bring to a simmer.
Season with salt and pepper.
Strain / filter the dry mushroom soaking water into the pot and add the reconstituted mushrooms.
Stir in the thyme, stock, soy sauce and fresh mushrooms.
Cover and simmer for 20-30 minutes.
Stir in the cream and serve.

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