Recipe from Jeremy Bearman
Adapted by Jeff Gordinier
- Total Time
- 1 hour and 15 minutes
- Rating
- 3(162)
- Notes
- Read community notes
It's hard to believe, but this rich soup hasn't a drop of butter or cream. It came to us from Jeremy Bearman, the chef at Rouge Tomate, a Michelin-starred restaurant in New York known for its healthy and sustainable menu options. —Jeff Gordinier
Featured in: Hold the Butter
Learn: How to Make Soup
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Ingredients
Yield:4 to 5 quarts, or 12 servings
- ½cup olive oil
- 2pounds white button mushrooms, quartered
- 2pounds mixed wild mushrooms (hen of the woods, oyster, etc.), coarsely chopped
- 2cups diced yellow onion
- 1cup sliced leeks (white part only)
- ¼cup sliced garlic (about 6 cloves)
- ½cup Madeira
- 3teaspoons fine sea salt
- 3½quarts unsalted wild mushroom stock (see recipe), or as needed
- 2cups whole milk
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
270 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 12 grams protein; 1014 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a large stockpot over high heat, heat oil until shimmering. Add mushrooms and cook, stirring frequently, until they are tender and release their liquid. Continue to cook until water evaporates and the mushrooms begin to color, another 20 to 30 minutes.
Step
2
When mushrooms start to become golden brown, reduce heat to low and add onion, leeks and garlic. Season with 2 teaspoons of the salt and sweat until onions and leeks start to become translucent, about 10 minutes.
Step
3
Add the Madeira and stir with a wooden spoon, scraping the bottom of the pan. Reduce until the pan is almost dry. Add mushroom stock and simmer until all vegetables are soft and tender, 20 to 30 minutes. Remove from heat and add milk.
Step
4
Purée the soup using an immersion blender, or allow the soup to cool until no longer steaming and transfer to blender to purée. Pass through a fine mesh strainer into a heatproof bowl and season with remaining teaspoon of salt or to taste. If desired, thin the soup with additional mushroom stock. Serve hot.
Ratings
162
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Cooking Notes
Gordeaux
The recipe does not give any idea how to create what's in the picture.
Ann from Sonoma
What are all those extra garnee' in the picture? That's what sounds most unique: hazelnuts? flowers? more herbs?
Kathryn Jennings
I make all of my cream soups with cashew milk. It the very best. I think its better or at least equal to cream. Learned this trick from a friend of mine who cooked at a vegan restaurant--she made a carrot soup with cashew milk, and it was the best I have ever had. I’m not sure about oat, since I wouldn’t do anything but use cashew, made with my Vitamix--couldn’t be easier.
Randazzle
Really good soup! I substituted 1 large potato for the dairy to add the creamy texture and it worked really well!
DrDre2008
The garnish shown isn't anything most people would eat if the variety of beautiful fungi are not cooked or pickled, which looks to be the case. There are some microgreens—probably radish & rosemary blades. I enlarged the photo to see if the grating was cheese. Doesn't seem to be. Maybe daikon? Could be dots of olive oil, but I tried a drizzle white truffle oil, some cracked pepper & flakes of Fleur de sel along with microgreens, which was brilliant. The garnish kind of makes the dish.
Sue Zucker-Scharff
I altered the recipe a lot. First off I had collected a lot of mitake mushrooms. So I only used wild mushrooms. We cleaned and made thin strips. I followed your advice about cooking the mushrooms onions, and garlic. I didn't have any leeks. I added cooking wine-didn't have Madeira. I couldn't access the recipe for mushroom stock, added enough water to cover the mushrooms, and added a rounded tsp veggie Better than Bouillon. After blending it in a Vitamix, it was so creamy I didn't add milk. Yum!
Randazzle
Really good soup! I substituted 1 large potato for the dairy to add the creamy texture and it worked really well!
Francesca
Question: I’d love to serve this to vegan friends. What would be the best substitute for the milk? My instinct would be almond milk, but I also wonder about cashew or oat?
Kathryn Jennings
I make all of my cream soups with cashew milk. It the very best. I think its better or at least equal to cream. Learned this trick from a friend of mine who cooked at a vegan restaurant--she made a carrot soup with cashew milk, and it was the best I have ever had. I’m not sure about oat, since I wouldn’t do anything but use cashew, made with my Vitamix--couldn’t be easier.
Olivia
I made it with oat milk and it tasted good!
Gordeaux
The recipe does not give any idea how to create what's in the picture.
Ann from Sonoma
What are all those extra garnee' in the picture? That's what sounds most unique: hazelnuts? flowers? more herbs?
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