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Wild mushroom soup

As a high school student, Jana Erwin fell madly in love with Washington, D.C. Eight years, a couple of degrees and an internship later, Jana moved from Arizona to the East Coast with high hopes of changing the world. After five years in ...

Light, healthy and full of flavor!

Cream of mushroom soup is tasty, but for a light and healthy alternative this creamless wild mushroom soup is divine. Full of flavor from quality oyster and shiitake mushrooms, red wine and a bit of pancetta, this wild mushroom soup is sure to please.

Wild mushroom soup | Sheknows.com - final product

Wild mushroom soup recipe

Serves 6

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 quart chicken stock or low-sodium broth
  • 1/4 cup red wine
  • 1 teaspoon dried thyme
  • 1 large shallot, finely chopped
  • 1-1/4 pounds mixed mushrooms, such as shiitake and oyster, sliced
  • 1/4 pound thinly sliced pancetta, coarsely chopped
  • Salt and freshly ground pepper
  • 1 tablespoon chopped chives

Wild mushroom soup | Sheknows.com - ingredients

Note: Facts Up Front has created a label to make sure you're getting nutritional bang for your calorie buck. You can find it on the front of most packaged foods, outlining per-serving calories, fat, salt, and more.

Directions:

1

Cook the pancetta

Wild mushroom soup | Sheknows.com - cook pancetta

In a large skillet, heat the olive oil. Add the pancetta and cook over medium heat for about 5 minutes. The pancetta will be crisp and golden brown. Transfer the pancetta to a plate, reserving the fat in the pan.

2

Cook the mushrooms and shallots

Wild mushroom soup | Sheknows.com - cook mushrooms and shallot

Add 1 tablespoon of olive oil to the pan. Put the mushrooms in the pan and cook over medium heat. Stir occasionally until the mushrooms are lightly browned and softened. This will take about 6 minutes. Add the shallot and thyme and cook an additional 2-3 minutes, until the shallots begin to appear transparent.

3

Ready the broth, blend and serve

Wild mushroom soup | Sheknows.com - ready broth, blend, serve

Add in the red wine. While the wine evaporates, scrape down the sides and bottom of the pan, scraping up the browned pieces. Remove 1 cup of mushrooms and set aside with pancetta. Pour in the chicken broth and add 3/4 of the pancetta. Allow to simmer for 5 minutes. If using an immersion blender, begin blending the ingredients in the pan. If you do not own an immersion blender, in batches, puree 1/3 of the recipe in your blender and return to pan. Repeat with remaining thirds.

Season the soup with salt and pepper to taste. Plate the soup in bowls. Garnish with your reserved mushrooms, pancetta and chopped chives.

Tips

  • To keep this recipe low maintenance, buy chopped pancetta and sliced mushrooms. Doing so will reduce prep time substantially. You'll only have 1 shallot left to chop and that will take roughly 3 minutes.
  • If you have an immersion blender, use it! It will save time, and you'll have fewer dishes to clean when dinner is over!
  • If you don't want to open a nice bottle of wine just to use 1/4 cup in the recipe, buy cheaper mini wine bottles. Each is roughly 1 cup of wine — just enough for the recipe and a glass to drink while cooking!
  • Don't cook with salted broth. Unsalted broth lets you salt to taste, ensuring the recipe doesn't come out briny.
  • If you have trouble finding pancetta, replace the pancetta with bacon or small cubes of ham. Both will work well and give the soup a depth of flavor.
Although we think the nutrition labeling system is great, we were paid to mention Facts Up Front in this article.

More mushroom recipes

Spicy cabbage and mushroom stir-fry
Brie and mushroom quesadillas
Stuffed portobello mushroom pizzas

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