I promised myself I wouldn’t fall into the Christmas frenzy trap this year. So much for that. If only I was a better planner. Is there an award for most skilled holiday procrastinator? If there is, I think I definitely deserve that award.
But I have finally put together my Christmas menu! And I’m sharing my starter with you right now.
I wanted to prepare a starter that was warm and cozy but not too heavy. I also gave some thought to the ingredients my guests like and mushrooms are definitely one of their favorite veggies.
If you’re a mushroom lover, you’ll love this soup. If you’re not, this may not be the soup for you. It’s packed with wild mushroom goodness. The soup doesn’t contain wheat or cream so it’s nice and light yet it’s packed with flavor.
A couple of notes:
- I like to use a combination of fresh mushrooms and dried ones. I used fresh chanterelles and dried porcinis. These mushrooms can run a bit on the pricey side so if you want to spend less you can use button mushrooms in lieu of either one.
- Also, if you want a mild wild mushroom flavor you can replace some of the wild mushrooms with button mushrooms.
- I used the leftover liquid from soaking the dried mushrooms to make my stock. From the leftover liquid, it measured about 4 cups of liquid so I just needed 2 cups of stock to add. This also adds a much deeper mushroom flavor to the soup.
Hope you like it 
Creamy Wild Mushroom Soup (gluten-free, vegetarian)
2 oz. dried mushrooms (porcini or other), soaked and reconstituted
2 Tbsp. olive oil
2 garlic cloves, chopped
1 medium onion, chopped
8 oz. fresh chanterelle mushrooms, chopped
1 cup yams, chopped (about 1 medium yam)
6 cups veggie stock
1 1/2 cups 2% milk
fresh parsley, to garnish
Beforehand, soak dried mushrooms in water for 30 minutes. Strain to remove resin but keep mushroom liquid if using to make stock.
In a large heated saucepan, heat oil and add garlic and onions. Cook over medium-low heat for about 5 minutes, or until softened. Add chanterelle mushrooms and gently cook for 3 minutes. Add yam, dried mushrooms, and stock and bring to a boil. Cover and simmer for 30 minutes. Remove from heat. Using an immersion hand blender, puree soup until smooth. Add milk and stir well. Serve hot with parsley to garnish.
Makes 8 servings at 1 1/4 cup each.
Nutrition Facts: Calories 152; Fat 6g; Sat Fat 1g; Chol 5mg; Sodium 304mg; Carb 18g; Fiber 3g; Protein 8g.
