Mushroom Soup

Mushroom Soup

This recipe was adapted from Mark Bittman‘s recipe for the NY Times.


  • 50 – 75g dried mushrooms (like oyster, cep; whatever you like)
  • 2 tablespoons cooking oil
  • 1 sprig fresh thyme or rosemary
  • 1 large yellow onion or 3 or 4 shallots, chopped
  • 1 tablespoon minced garlic
  • 150g fresh mushrooms like oyster or button, sliced (a variety is nice)
  • 2 dl sherry or Madeira
  • 1 l bouillon, mushroom-soaking liquid or a combination
  • 2 dl cream (optional)
  • Chopped fresh parsley leaves for garnish


Soak the dried mushrooms in 1 liter of very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.

Meanwhile, put the oil in a large pot that can later be covered over medium heat. Add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they’re ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.

Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.

Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you’re using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.