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Rustic Wild Mushroom Soup with Parmesan Crostini in a bowl
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Rustic Wild Mushroom Soup with Parmesan Crostini

This rustic mushroom soup is made with three types of mushrooms offering a depth of earthy flavors that can't be beat. It is a non-dairy soup with a thick soul-satisfying texture. Paired with broiled parmesan crostini, the combination is irresistible and can be made with gluten or gluten-free bread. This is a soup that makes you long for cold weather!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 42 minutes
Total Time 1 hour 5 minutes
Servings 6 cups
Calories 288kcal
Author Toni Dash

Ingredients

  • 1 ounce dried Porcini Mushrooms
  • 3 tablespoons Unsalted Butter
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 large stalks Celery , trimmed and sliced
  • 1 medium Yellow Onion , peeled and rough chopped
  • 3 large Garlic Cloves , peeled and diced
  • 10 ounces fresh Cremini Mushrooms (baby bellas), cleaned and sliced
  • 6 ounces fresh Shitake Mushrooms , sliced
  • 1 tablespoon fresh Thyme (leaves only)
  • 2 teaspoons fresh Sage , sliced
  • 1 tablespoons Flour (gluten-free or regular depending on your dietary needs)
  • ¼ cup Madeira wine
  • 2 cups Low Sodium Chicken Stock
  • Liquid from soaking the Porcini mushrooms (see instructions below) (1 ¾ cups)
  • Kosher Salt and Black Pepper (freshly ground)

Ingredients for Parmesan Crostini:

  • 3-4 French Dinner rolls or a small baguette (I used Udi’s Gluten-Free French Dinner rolls), sliced into ¾ inch thick slices
  • 2 tablespoons Unsalted Butter , melted
  • ½ cup grated Parmesan Cheese
  • Suggested garnish: finely chopped red pepper and thyme sprigs

Instructions

  • Place the dried porcini mushrooms in a medium mixing bowl and add 2 cups lukewarm water. Allow to sit for 20 minutes to reconstitute. Remove mushrooms and rough chop, reserving the soaking liquid. Pour the soaking liquid through a strainer to remove any sediment; set aside.
  • Fifteen minutes into soaking the porcini mushrooms, melt (over medium-high heat) the butter and olive oil in a large saucepan or stock pot. Add the onions, celery and garlic; sauté stirring periodically until softened about 5 minutes.
  • Add the mushrooms, thyme and sage. Sauté over medium heat for 5 minutes. Lower the heat to low and allow mushrooms to sweat for 5 additional minutes.
  • Dust the mixture with the flour, stir to fully coat and allow to cook on low 2 additional minutes.
  • Add the Madeira, chicken stock and strained porcini soaking liquid into the pot. Bring to a simmer and simmer on low for 30 minutes, stirring periodically.
  • Using an immersion blender, blend the soup (it will not be a smooth puree but rather a rustic texture). Alternatively a traditional blender may be used however pulse the blender so the soup has texture rather than a smooth puree. Salt and pepper to taste.

Instructions for the Parmesan Crostini:

  • While the soup cooks, preheat the broiler and place an oven rack in the top position (or close to the broiler).
  • Place the bread slices on a baking sheet and lightly brush both sides of the bread with the melted butter. Place underneath the broiler and toast until just turning golden (30 seconds to a minute; watch closely as bread can get overdone quickly).
  • Remove the baking sheet and using tongs flip the bread slices to the opposite side. Sprinkle with the parmesan cheese and return to the oven. Broil just until the cheese has melted and the exposed bread is a light golden color (30 seconds-1 minute; watch closely to avoid burning). Remove from the oven and allow to cool.

Nutrition

Calories: 288kcal | Carbohydrates: 21g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 282mg | Potassium: 558mg | Fiber: 2g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 4.9mg | Calcium: 161mg | Iron: 1.7mg