Jordan Tony 
Cream of Wild Mushroom Soup
There are few soups that are heartier than cream of mushroom and when you incorporate flavor-packed wild mushrooms like morels and oysters you get an almost perfect comfort food. The mushrooms in this recipe are cooked and then blended so it’s a great way to use up the less beautiful specimens and stems from your mushroom harvest. You can swap out the morel and oyster mushrooms for any other mushroom and make a similarly delicious soup, but we find that the combination described below yields a nice balance of mild mushroom earthiness and that unique nutty-sweetness that you can only get from morels.
Ingredients
- 4 Cups Oyster Mushrooms Chopped
- 8-10 Morel Mushrooms
- 1 Medium Yellow Onion Chopped
- 1 Tbsp Butter or Ghee
- 1 Tbsp High-Heat Oil
- 3-4 Cups Mushroom Stock
- 1 Cup Heavy Cream
- Thyme
Instructions
- Heat the butter in a medium stockpot and add the chopped onions and a sprig of thyme. Cook until the onions become translucent.
- Add the chopped oyster mushrooms to the pot and cook while stirring until they begin to brown.
- As soon as the mushrooms begin to brown, add the mushroom stock and simmer for 10 minutes.
- Remove the pot from the heat and stir in your heavy cream.
- Once the cream is well incorporated pour all of the contents of the pot into a blender and blend until smooth. Add additional mushroom stock to thin out if the texture is too thick.
- Return the blended soup back to the pot and simmer it on low.
- Dice the morel mushrooms into small pieces (think bacon bits). Set a few aside to slice in half for a garnish if you want.
- Heat a skillet to medium high with the high-heat oil and pour in the diced morels. Cook until they are browned and crispy.
- Stir the crispy morels into the soup and serve with a crusty Italian bread.
