This simple recipe comes from Alsace but could be reasonably found almost anywhere in northern Europe. It takes the traditional cream of mushroom soup and replaces some of the white button mushrooms with more traditional wild varieties.
Wild Mushroom Soup
- 1 Large Onion
- 3 Garlic Cloves
- 300-400 g Wild Mushroom Varieties e.g. 150g Chanterelles (Pfifferlinge), 100g Porcino (Steinpilze), 150g Oyster (Austern)
- 200 g White Button Mushrooms i.e. Champignon
- 3 Large Potatoes of the kind which remain firm after boiling
- Olive Oil for frying
- 2 L Chicken Broth
- 250 ml Heavy Cream
- Finely dice the onion and the garlic, and carefully clean the wild mushrooms if necessary. Peel the potatoes and chop them into bite-sized cubes.
- In a soup pot, heat the oil and fry the onion and garlic until the onion begins to release its moisture.
- Add the mushrooms, potatoes, and broth to the pot and simmer for 35 minutes.
- With an immersion blender (or real blender), puree the soup and add the cream. Bring back to a boil then remove from the heat.
- Season with salt and pepper and serve.