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Betsy Block

Wild Mushroom Soup


By Bob Sargent

3 T. butter

1 large onion, diced

cup leek, diced

1 large carrot, peeled and diced

2 lbs. assorted wild mushrooms, cleaned and sliced (Bob usually uses cepes and other boletes, hen-of-the-woods, and chicken mushrooms, whereas I, Betsy, use whatever is already precut and sold in a convenient package)

1 c. white wine

2 qts. Water (if using dried mushrooms, use strained liquid as part of water)

1 peeled, cubed starchy potato

6 sprigs each parsley and thyme, wrapped in cheesecloth with 5 bay leaves and  tsp. black peppercorns

1 c. heavy cream

salt and pepper to taste  


  1. Melt butter in 6-8 qt. Saucepan. Add onions, leeks and carrots. Sweat over medium heat five to ten minutes. Add mushrooms and cook another ten minutes. Add wine and cook five minutes more.  
  2. Add potato and two quarts water to pan and bring to a boil. Add cheesecloth-wrapped herbs and simmer until potato is very soft, about fifteen to twenty minutes.  
  3. Let cool a bit, remove herbs and puree in a food processor or blender or put through a food mill.  
  4. Reheat with 1 cup heavy cream. Season with salt and pepper.