Woodsy Mushroom Soup


1 cup (250 mL) dried wild mushrooms (mix of shitake, porcini, and/or morels)
1 Tbsp (15 mL) butter
1 Tbsp (15 mL) olive oil
1 ½ cups (375 mL) chopped onion
2 cups (500 mL) white button mushrooms, finely chopped
½ cup (125 mL) Madeira* or Sherry
4 cups (1 L) chicken stock
½ tsp (2 mL) salt
¼ teaspoon pepper
4 Tbsp. Dragon’s Breath* or other blue cheese, or sour cream


Soak dried mushrooms in 1 cup (250 mL) of boiling water for 1 hour. Strain, reserving soaking liquid. Chop soaked mushrooms into small pieces and set aside.

Melt butter and olive oil in a large pan over medium heat. Add onions and sauté until golden, about 10 minutes. Add fresh mushrooms and sauté until juices are released. Add soaked, chopped wild mushrooms, reserved soaking liquid and Madeira. Stir for 30 seconds, then add stock, salt and pepper. Partially cover and simmer for 15 minutes. Serve with a crumbling of blue cheese or sour cream, to garnish.

Kitchen notes:
* This soup is best made one day ahead. 
* Madeira is a fortified wine from the Portuguese Island of Madeira
*Dragon’s Breath is a blue cheese made in Nova Scotia by That Dutchman’s Farm

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