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Cream of Wild Mushroom Soup with Stout

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A stout’s roasted notes and gentle bitterness give this earthy soup some extra oomph. Make a batch in autumn when wild mushrooms pop up at farmers markets—and when you might find a handful of Chanterelle or Morel mushrooms to toss into the pot.

Makes: 8

  • 12 ounce dried porcini mushrooms
  • 1 12 cups boiling water
  • 1 tablespoon butter
  • 3 small leeks (about 6 ounces), trimmed and sliced
  • 1 pound cremini mushroom caps, roughly chopped
  • 1 12-ounce bottle stout
  • 6 cups mushroom stock (substitute chicken or vegetable stock)
  • 1 tablespoon fresh thyme leaves
  • 18 teaspoon ground nutmeg
  • 12 cup heavy cream
  • 2 tablespoons Wondra or all-purpose flour
  • Salt and black pepper


• Place the dried porcinis in a bowl and pour the boiling water over top; let steep 20 minutes. In a large soup pot over medium heat, melt the butter. Add the leeks and creminis and sauté until soft, about 10 minutes.
• Pull the porcinis from the soaking water, reserving the liquid. Roughly chop the porcinis and add to the cremini-leek mixture. Strain any grit out of the soaking water, and pour over the mushroom mixture. Add the stout and stock, stir and bring to a gentle simmer. Let cook 10 minutes.
• In a small bowl, whisk together the flour and cream until a smooth paste forms. Add the paste to the soup and bring to a simmer, being careful not to boil. Simmer gently 5 minutes, remove from the heat, and purée with an immersion blender or in batches in a blender or food processor. Season generously with salt and freshly ground black pepper.


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