Wild Mushroom Soup


  • 6 tablespoons butter
  • 1 small onion, thinly sliced
  • 12 ounces button mushrooms
  • 4 cups light chicken stock or broth
  • 1 sprig of flat parsley
  • Salt and pepper
  • 2 ounces high-quality sherry (wine section)
  • Optional: Truffle oil and some wild mushrooms like chanterelle or morel (dried are ok)


  • Medium Saucepan
  • Wooden Sppon
  • Blender


  1. Reconstitute dried mushrooms, drain and squeeze out excess water. 3-4 for soup (replace a few buttons), and one for each serving. If possible, a fresh, wild mushroom is prefered for garnish (slightly cooked on the skillet).
  2. In the medium saucepan, melt 2 tablespoons of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn’t take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
  3. After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth, putting weight on the blender lid to prevent eruption.
  4. When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.
  5. Garnish with a few drops of truffle oil, the fresh wild mushroom and a leaf of parsley.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.