I call this Polish Mushroon soup. It is a strong flavourful brown mushroom soup not the usual beige light mushroom soup. I have photo of it somewhere and will post when I can find it. Hope this is useful.

Ingredients:

• 1 lb fresh mushrooms (fresh or frozen porcini, field or button mushrooms)
• 1 large onion, chopped
• 4 Tbsp unsalted butter
• 2 oz dried porcini mushrooms
• 6 cups hot water
• 4 cups mushroom or strong beef stock
• 1 cup sour cream or yogurt
• 3 Tbsp flour
• 4 Tbsp fresh dill, chopped (optional )
• Salt and freshly ground black pepper

Preparation:

Place the dried mushrooms in a bowl and cover with the 6 cups of hot water. Soak for 30 minutes or up to 4 hours, or until the mushrooms are softened and pliable.

Coarsely chop the fresh mushrooms. Heat the butter in a large pot over medium heat. Add the onions and sauté for 5-7 minutes until softened and translucent. Add the chopped fresh mushrooms and sauté for another 15 minutes.

Add the stock and bring to a low boil. Strain the reconstituted dried mushrooms, reserving the soaking liquid. Strain the soaking liquid into the soup, making sure to exclude any remaining grit or debris. Chop the reconstituted mushrooms coarsely and add to the soup.

Cover the pot and reduce the heat to a low simmer and continue to cook for 30 – 45 minutes. Use hand held blender to blend to nearly all smooth but retaining some mushroom pieces.

Whisk the flour into sour cream until smooth and lump free. Temper the sour cream/flour mixture by gradually adding about 1 cup of the hot soup to the sour cream, mixing constantly until smooth. Now pour the sour cream mixture slowly into the pot, stirring constantly. Reduce the heat to low and simmer for five minutes, stirring occasionally. Add salt & pepper to taste and stir in 3 tablespoons of the dill.

Serve garnished with the remainder of the chopped dill or can use parsley.

A restaurant here was known for their Hungarian mushroom soup. It's the only mushroom soup I've ever had and it was delicious. I assume it was the Moosewood Cookbook recipe, found online.

^Sounds good from neely and Eileen.

I don’t have one to share but was recently looking at some recipes after a conversation with someone. I found a couple I made note of.

https://smittenkitchen.com/2007/01/balthazar-cream-of-mushroom-soup/

https://www.halfbakedharvest.com/cream-of-mushroom-soup-with-garlic-herb-breadcrumbs/

I think Ina G also has a version.

Just found it…

https://www.foodnetwork.com/recipes/ina-garten/cream-of-wild-mushroom-soup-recipe-1950237

Wild Mushroom Soup With Sherry

4 TB. butter, room temp

1 cup sliced celery

1/2 cup sliced shallots

1/3 cup chopped onion

1 clove garlic, minced

4 cups sliced mushrooms (any combo of shitake, crimini, and oyster)

1 teaspoon fresh thyme

1/2 cup dry sherry

2 TB. flour

4 cups chicken broth

1/4 cup heavy cream

Salt and pepper

Melt 3 TB butter in large pot over medium-high heat. Add celery, shallots, and onion. Saute until onion is translucent, about 8 minutes. Add garlic for 30 seconds, then add mushrooms and thyme. Saute until beginning to soften, about 4 minutes. Add sherry. Boil until liquid is reduced to a glaze, about 6 minutes.

Mix remaining 1 TB butter and 2 TB flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot, stir until mixture melts and coats veggies. Gradually mix in broth. Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt & pepper.

Puree about 1/3 of soup in blender until smooth. Return to pot.

Can be prepared 1 day ahead of time. Cover and refrigerate. Rewarm over medium-low heat before serving.

Bon Appetit

December 2000

Wow - that is quite brown. Did you notice the face in the bottom bowl of soup??

Hah hah now I do … the two little bubble eyes.

This blog post is hilarious. I can vouch for the Mushroom Bechamel. Just add a bit more cream and broth to thin it down to soup consistency.

https://robertstjohn.com/2016/08/29/maw-maws-chicken-scam/ (Scroll to the bottom for the recipe)

Love that, Bbstx!

I'm late to the party, but will say that I've made something very like (possibly same) as Judi’s BA recipe and it was good. And I've made something like the mushroom béchamel, which was mighty fine, if rich (maybe a bit different proportions).

The most awesomest was something I called big pot of mushrooms soup. I don’t remember it well enough to give an actual recipe, but rough cut and sauteéd in butter, but not so much butter, a pound or two of cremini, a large maitake, a package of shitake (probably half a pound), perhaps some trumpets, oysters, chantarelles, but not sure on those, a small packet of dry morells rehydradted in the wine, and I'm sure another packet of dry but I don't remember what. Basically, overbought for a cancelled project. Knowing me, there were probably minced shallots in there, too, and some herbs and cautious seasoning. Anyway, got them weeping and reducing with a generous glug, or maybe 1/2-1 cup, of a deep rich red wine like madeira or port. (Oh, carp... I just realized this is basically the method for Julia's quiche! Which is something I'd do but didn't remember, but makes sense because it's the most delicious mushrooms.) Anyway, sauté until more mushroom than liquid and cover leaving a little room for steam to escape, about ten minutes until there's no liquid, just bubbles of butter, but not dried out. Add half and half or cream and just enough mushroom or veg stock to make the consistency right. okay, I remembered it better than I thought I would, and gained confidence when I figured out the Julia connection, but i don't make promises that I didn't forget something permanently. ;) Just an offering of a different approach.

As a side note, I would add that I do not make cream of mushroom soup (although I make a mushroom velouté sauce frequently that can be thinned to make into a soup) because I need to avoid too much dairy, but I do make mushroom barley soup and mushroom noodle soup.

I use a combination of fresh mushrooms plus dried porcini mushrooms. I avoid shiitake mushrooms because I find them tough and too chewy, although I will on occasion use shiitake in a stir fry.

In general, I avoid soups made with milk and/or cream, but clam chowder is an exception, and I will get that even though it upsets my stomach because I like it so much. Cream does not bother me as much as milk, and butter does not seem to bother me at all, and so I can use butter and flour when making a velouté sauce. I use mushroom or vegetable broth for mushroom sauce or soup. Sour cream does not seem to bother me.

This one is the best I have found, the last time we went to the restaurant, it has been discontinued.

https://www.food.com/recipe/wild-creamy-mushroom-soup-joeys-restaurant-279963

i always add about 1/3 cup dry sherry.