This recipe for wild mushroom soup is from the cookbook, Good Bite: Weeknight Meals: Delicious Made Easy.
Recipe creator Kath Younger, Kath Eats Real Food (KERF), notes:
This recipe looks fancy, but it is so easy to make! The hardest part is foraging for wild mushrooms or you can just pick up a few varieties at the grocery store. Be bold and move beyond the button mushroom try cremini, oyster, or even enoki mushrooms for rich and varied earthy flavors. You can use drained canned navy beans instead of cooking them from scratch.
Cooks&Books&Recipes Featured Cook Bev:
I’m kind of in love with mushrooms. Like, to the point that if there was a Sadie Hawkins dance tailored specifically for women and vittles, I’d totally ask mushrooms to go with me. And I’d wear a cute denim mini skirt and penny loafers with tassels, and I’d opt out of room spray as my go-to scent for the night.
I mean business, you guys.
Sadly, life doesn’t work that way. There will never be a Sadie Hawkins dance tailored specifically for women and vittles. I’ll never get the chance to ask mushrooms to go with me. I’ll never own (or admit to owning) a denim mini skirt and penny loafers with tassels, and I’ll always wear room spray as my default scent.
I think I can actually hear a violin in the distance.
I was given Good Bites Weeknight Meals to review a couple of weeks ago. This cookbook made me a little squealy because it features a lot of food bloggers that I regularly read, some that I talk to, and others that I stalk on Twitter. OH YOU DO, TOO. Flipping through every page of this cookbook — from the descriptions to the photos to the diversity in the recipes — it truly rated OMG.
Choosing just one recipe was absolute torture. However, magical rays of heaven shone down upon me when I landed on a wild mushroom soup recipe, by Kath Younger. I stopped, wept, danced, and jumped in the car to pick up the ingredients needed for this little darling of a dish.
Kath’s technique in making this soup is simple and straight-forward, which, uh, is genius. It took no time at all, and the result had me moaning in the kitchen. I had my windows closed. It’s cool.
The soup’s creamy texture is comforting. The chunks of real mushrooms are instantly satisfying. And the flavor is “wildly” (get it? HAR) complex and almost rustic, but not overbearing. It’s divine. Seriously, it’s freaking delicious. As a matter of fact, I’ll think I’ll have my 429th helping right now.
Yes, yes I will.
Wild Mushroom Soup
Featured Recipe From: Good Bite Weeknight Meals: Delicious Made Easy
Yield: Serves 4
- 2 teaspoons olive oil
- 2 pounds assorted fresh mushrooms, chopped
- 2 large carrots, peeled and chopped
- 2 large celery stalks, chopped
- 3 garlic cloves, minced
- 2 14-ounce cans low-sodium beef broth
- 2 10.5-ounce cans low-sodium cream of mushroom soup
- 1 cup cooked navy beans
- Chopped walnuts, for garnish
Heat the oil in a large pot over medium heat. Add the mushrooms, carrots, celery, and garlic and cook, stirring, until tender, about 7 minutes. Add the beef broth, soup, and beans, stir, reduce the heat to low, and simmer until the soup is fragrant and thick, 10 to 15 minutes.
Remove the pot from the heat and use an immersion blender to puree the soup, leaving some chunks intact (or cool the soup slightly and puree three-fourths of the soup in a standing blender or food processor before returning it to the pot). Serve immediately, garnished with walnuts.
© 2011 Good Bite
Reprinted with permission from Good Bite Weeknight Meals: Delicious Made Easy, by Good Bite (2011)