Weeknight Cooking

Savory Wild Mushroom Soup

June 23, 2014

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: Jenny makes a case for soup in the summer.

Savory Wild Mushroom Soup on Food52

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Don’t get mad at me because I am asking you to make soup in the summer because:

1. It is not that hot this week.
2. Mushrooms are all over the place looking yummy.
3. Soup in under an hour!
4. This recipe is written by mariaraynal. ‘Nuff said. 

What I love about this dish is its completely earthy, almost musky flavor that is matched with the indulgent caress of cream. Soup, in my view, is a dish best served fat. 

It’s also a nice clean-the-fridge situation, giving you a place for the last of your carrots and celery, a Parmesan rind, and the bottom of last night’s wine bottle. You can improvise with the mushrooms as well -- if you can’t find one of the ones listed here, just add more of another. I love how this soup develops a rich, intense heartiness without a ton of simmering. It's great the next day, too. 

Savory Wild Mushroom Soup by mariaraynal

Serves 6 to 8

3 tablespoons olive oil
3 tablespoons butter
1 large carrot, finely chopped
1 stalk celery, finely chopped
3 large shallots, thinly sliced
3 cloves minced garlic
Kosher or sea salt, freshly ground black pepper, and crushed red pepper, to taste
1 bay leaf
1 Parmesan rind, preferably Parmigiano-Reggiano
1 pound assorted chopped wild mushrooms, such as shiitake, crimini, chanterelle, or oyster
1 tablespoon fresh rosemary, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
15 ounces drained and rinsed canned or dried cannellini beans
1/2 cup good quality dry white wine
4 cups chicken stock, preferably homemade
1/4 cup heavy cream

See the full recipe (and save and print it) here.

Photo by Mark Weinberg

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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See what other Food52 readers are saying.

  • Panfusine
  • healthierkitchen

Written by: Jestei

The ratio of people to cake is too big.


Panfusine June 23, 2014
This sounds wonderful, Can I use vegetable stock instead of chicken stock?
healthierkitchen June 23, 2014
I was thinking I'd make this with veg stock. wonder if mushroom stock would be too strong?