Wild Mushroom Soup


  • ½ gallon chicken stock
  • 2 shallots chopped fine
  • 2 cloves garlic
  • 2 yellow onions chopped fine
  • 1tsp red curry powder
  • 1 qt. heavy cream
  • 1/8 lb. unsalted butter
  • salt & pepper to taste
  • 1lb. each of the following mushrooms:
  • Button
  • Golden Chanterelle
  • Porcini
  • Portabella


Puree all but ¼ pound each mushroom with1/2 quart cream and curry powder.   Then sauté ¼ lb. of each mushroom (whole) in butter and salt and your minced onion just until soft add garlic continue cooking until soft.  Place uncooked mushroom puree, broth and sauté mixture in 5 quart stock pot.  Add cream and simmer for 4 hours on low heat stirring occasionally so not to burn soup.  Adding more broth as needed through cooking process.  Enjoy!

Serves 6 as an entrée