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Cream of Wild Mushroom Soup - Made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs. So wonderfully mushroomy!

Cream of Wild Mushroom Soup - Made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs. So wonderfully mushroomy!

Wild Mushroom Soup. Just made this and it's delicious. Followed the recipe except used some veggie broth along with the chicken broth. So light and perfect for a fall evening!

Wild Mushroom Soup. Just made this and it's delicious. Followed the recipe except used some veggie broth along with the chicken broth. So light and perfect for a fall evening!

Today in my kitchen - Barefoot Contessa's Cream of Wild Mushroom Soup.  The best ever!

Today in my kitchen - Barefoot Contessa's Cream of Wild Mushroom Soup. The best ever!

Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs. So wonderfully mushroomy! Perfect for a special occasion. On SimplyRecipes.com

Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs. So wonderfully mushroomy! Perfect for a special occasion. On SimplyRecipes.com

Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs. So wonderfully mushroomy! Perfect for a special occasion. On SimplyRecipes.com

Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs. So wonderfully mushroomy! Perfect for a special occasion. On SimplyRecipes.com

Craving wild mushrooms? I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won’t break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms.

Craving wild mushrooms? I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won’t break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms.