Wild Mushroom and Smoked Gouda Soup

Wild Mushroom and Smoked Gouda Soup

from townandcountrymarkets.com
65 min

Ingredients

  • 1/2 cup butter or olive oil
  • 1 cup chopped yellow onion or chopped leek
  • 1/2 pound cleaned and chopped wild mushrooms (morel, chanterelle, lobster, porcini, king oyster)
  • 1 pound cleaned, chopped cremini or shiitake mushrooms
  • 2 garlic cloves, minced (raw or roasted)
  • Salt and freshly ground black pepper to taste
  • 4 cups chicken, mushroom or vegetable stock
  • 2 cups shredded smoked Gouda cheese
  • 1/4 cup dry white wine or 2 tablespoons sherry
  • 1 cup cream
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped chives or Italian parsley, to garnish

Directions

  1. 1

    Heat butter or oil in a medium stockpot over medium high heat. Add onion, all mushrooms and garlic and sauté for 7-10 minutes, or until slightly browned. Season lightly with salt and pepper

  2. 2

    Add stock, bring to a boil, then remove from heat. Add cheese and wine or sherry and stir until melted.

  3. 3

    For a smooth soup, carefully pour mixture into a blender and process until smooth then return to pot, or use a hand blender to puree. (Use extreme caution when blending hot liquids. Never fill the blender more than 2/3 full and do not tightly seal the lid. Set the lid loosely over the blender and cover with a towel.)

  4. 4

    Add blended soup back to the pot and set over medium-low heat. Add cream, thyme, and additional salt and pepper to taste. Stir to incorporate.

  5. 5

    When warm, ladle into soup bowls and garnish with chopped chives or parsley. Another great garnish is some fried mushroom slices/pieces and a drizzle of the oil or butter they were cooked in.