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 bold wild mushroom flavor. This recipe uses a combination of fresh mushrooms and dried ones, including fresh chanterelles and dried porcinis. These mushrooms can run a bit on the pricey side so you can use button mushrooms in lieu of either one.
If you’d like a milder mushroom flavor, you can replace some of the wild mushrooms with button mushrooms. To add an even bolder mushroom flavor, use some of the leftover liquid from soaking the dried mushrooms to make the broth. The mushroom reserved liquid measured at about 4 cups so you’ll need to add 2 cups of broth. Enjoy!
- 2 ounces dried mushrooms (porcini or other), soaked and reconstituted
- 2 garlic cloves, chopped
- 1 medium onion, chopped
- 8 ounces fresh chanterelle mushrooms, chopped
- 1 cup yams, chopped (about 1 medium yam)
- 6 cups low-sodium vegetable broth
- 1½ cup non-dairy 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 stockpot over medium heat, place garlic and onions and cook with lid on, stirring occasionally, for about 5 minutes until onions are translucent.
- Add chanterelle mushrooms and gently cook for 3 minutes. Add dried mushrooms, yams, and broth and bring to a boil. Cover and simmer for 30 minutes.
- Remove from heat. Using an immersion hand blender or high powdered blender, puree soup until smooth. Transfer back to stockpot. Add milk and stir. Serve hot with parsley to garnish.