Cream of Wild Mushroom Soup

I have been volunteered into making the infamous Green Bean Casserole for Christmas dinner. However, instead of doing it the traditional way, I plan to kick it up a notch and try Emeril's recipe. Now, the original recipe serves 8 people, so I doubled it, because I want a lot left-over to freeze. If you do not want this option, then I would suggest going to the original site (link at bottom) and following those proportions. You will have more than enough for the doubled Green Bean Casserole recipe. This recipe consists of two parts: the first part can be made ahead of time (I just finished making this about 2 hours ago) and is outlined below. The second part is put together on the day it is eaten.

Makes 16 servings

What you Need...

* 12 tablespoons unsalted butter
* 2 cup chopped yellow onions
* 1 cup chopped celery
* 1/2 teaspoon cayenne
* 3 teaspoons minced garlic
* 12 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced
* 12 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced
* 16 ounces cremini or button mushrooms, wiped clean, stems trimmed, and sliced
* 4 teaspoons fresh thyme leaves
* 2 teaspoons salt
* 2 teaspoons freshly ground black pepper
* 2/3 cup brandy
* 12 cups chicken stock
* 3 cups heavy cream

Putting it Together...

1. In a large stock-pot, melt the butter over medium-high heat.


2. Add the onions, celery, and cayenne


3. cook, stirring until they are soft, about 5 minutes


4. Add garlic and cook an additional 30 seconds


5. Add the mushrooms, thyme, salt, and pepper


6. cook, stirring until the mushrooms shed their liquid and start to brown, around 7-8 minutes


7. Add the brandy and bring to a boil


8. cook until everything is glazed, about 2 minutes




• You will notice that the veggies and the mushrooms will become shiny, this is what you are looking for


9. Add the stock, stir, and bring to a boil


10. Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally


11. Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor or blender




• If you are going to freeze any of this soup, now is the time to do so...without adding the cream.


• If you do freeze some, you will need to adjust the amount of cream you add to the remainder. I would suggest adding it per your taste and the desired consistency


12. Add the cream, return to a simmer, and cook for 5 minutes




• If you cannot have uncultured dairy products, you can replace the cream with sour cream or, if you feel fancy, Crème Fraîche. Note, you will need to add it as you would a roue; otherwise you will get lumps

Remove from the heat and adjust seasoning, to taste

Photo courtesy of... tweet-n-eats

You will need approximately 4 1/2 cups of this soup for the casserole. I was left with just about 5 quarts that I was able to freeze.

Recipe courtesy of... Food Network and Emeril Lagasse

Next Time: The Green Bean Casserole