Six Mushroom Soup – A Meatless Meaty Soup

Six mushroom soup

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The completed six mushroom soup.

The other day I picked up a large tray of chanterelle mushrooms at Costco for a great deal. I first thought of sauteing them for dinner just by themselves, but decided to make my very first wild mushroom soup.

I found a decent looking wild mushroom soup recipe on Epicurious (link below) and decided to use it as my base but with a few tweaks.

The verdict? This one is a great meatless meaty soup! I would make it again, but with a few minor tweaks. I found that it was a tad too thick, so I would omit the soya flour next time.

I have plans to redo many soups in the future and I will be:

  • cutting calories and trimming fat from some favorite recipes
  • adjusting so they are vegetarian, gluten-free as well as vegan – where I can
  • adjusting dried herbs for fresh herbs
  • adjusting processed foods for natural and/or organic – where I can
  • adjusting highly acidic forming recipes to be more alkaline forming (healthier for you)

This soup makeover is:

  • vegetarian
  • gluten-free

Six Mushroom Soup Ingredients:

  • 3 tablespoons olive oil
  • 2 cups onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 cups button mushrooms, chopped
  • 5 cups chanterelle mushrooms, chopped
  • 2 cups gourmet dried mixed mushrooms (porcini, shiitake, yellow boletes, oyster)
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons gran marnier
  • 2 tablespoons soya flour
  • 6 cups vegetable broth (low sodium)
  • 1/2  cup goat yogurt

Cooking Instructions:

  1. Soak dried mushrooms in water for 15 minutes (while prepping everything else), then drain (reserving liquid) and chop.
  2. Heat olive oil in heavy pan over medium-high heat. Add onions and garlic, saute until soft, about 5 minutes.
  3. Add all mushrooms (fresh and dried) and thyme, saute until mushrooms begin to brown, about 8 minutes.
  4. Add in gran marnier, stir 30 seconds, then mix flour in.
  5. Slowly stir in vegetable broth and reserved juice from dried mushroom soak, bring soup to boil. Season with dash salt and pepper. Reduce heat, simmer uncovered 15 minutes.
  6. Puree soup (keeping 2 cups of mushrooms aside for garnish)
  7. Return soup to pot, and gently heat through.
  8. To serve, ladle hot soup into bowls and top with reserved mushrooms and goat yogurt. Serve immediately.

Original soup that I tried to recreate:

What I changed from original recipe:

  • replaced butter with olive oil
  • added garlic
  • used a different mix of mushrooms
  • replaced brandy with gran marnier
  • replaced all-purpose flour with soya flour (I think this recipe does not need flour what-so-ever though, I would omit this the next time)
  • replaced beef broth with low sodium vegetable stock
  • added goat yogurt as a garnish
  • I pureed the soup and had some mushrooms reserved as a garnish (original recipe did not call for puree)

Soup Mistress Rating for Six Mushroom Soup:

Healthy (+ slimming + low sodium): (4.5/5) 
Presentation: (4/5) 
Taste: (4/5) 


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