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Wild Mushroom Soup

Wild Mushroom Soup

A robust combination of hearty flavors that bring warmth any time of the year. Featuring Custom Culinary® Alfa Gold Label Chicken Base and Custom Culinary® Alfa Gold Label Mirepoix Base. Wild Mushroom Soup brings together the wholesome flavors of porcini mushrooms, leeks, shallots, shiitake mushrooms, chanterelle mushrooms, thyme.

What You'll Need

* Yield = 1/2 gallon 
Quantity Ingredients
1 1/2 oz Porcini mushrooms, dried  
1 cup Warm Water
2 Tbsp Olive Oil
2 each Leeks, thinly sliced (white part)
2 each Shallots, diced
1 Tbsp
Custom Culinary Alfa® Gold Label Mirepoix Base
8 oz Shitake mushrooms, sliced
8 oz Chanterelle mushrooms, sliced (any blend may be used)
3 quarts Water
2 oz Custom Culinary Alfa® Gold Label Chicken Base                              
1 tsp Thyme, fresh chopped
1 tsp Black Pepper
1 1/2 cups Heavy cream
2 sprigs Thyme, fresh


  1. Soak porcini mushrooms in warm water for 30 minutes. Strain and save liquid. Squeeze the mushrooms removing as much liquid as possible then finely dice mushrooms, set aside.
  2. In a 1gallon sauce pot, heat olive oil over medium high heat. Add leeks and shallots. Sauté over medium heat for 5-7 minutes, stirring frequently.
  3. Add sliced mushrooms and Gold Label® Mirepoix Base, mixing well. Sauté over medium heat 3-5 minutes.
  4. Add water, Gold Label® Chicken Base, porcini mushrooms, soaking liquid, thyme, and black pepper. Gently boil 20 minutes, stirring occasionally.
  5. Puree 3/4 of the soup in a blender. Return to remaining soup, add cream and sherry. Heat to boiling, stirring frequently.