Wild Mushroom Soup with Black Trumpet Sauté

Recipe serves 4-6

You can take an ordinary cream-of-mushroom soup and make it extraordinary with the addition of some of the more exotic mushrooms that are available these days in most supermarkets. If you can’t find fresh Black Trumpets, you can use dried with great results. Simply soak the mushrooms in boiling water for one hour before using. Also, be sure to save any juice from the soaking of the mushrooms. All you need to do is pass it through a coffee filter to remove any grit. When it’s used in place of some of the chicken stock, it can add great depth to the soup.


  • 2 oz. Butter
  • 1/4 cup Shallots, minced
  • 1/4 cup Celery, chopped
  • 1/2 cup Onions, chopped
  • 1 lb. Wild Mushrooms, assorted varieties, chopped
  • 2 oz. Flour
  • 1 qt. Chicken, Mushroom or Rich Vegetable Stock, cold
  • 2 Tbsp. Butter, unsalted
  • 2 cups Black Trumpet Mushrooms (or mixture of), cut into bite-sized pieces
  • 2 Tbsp. Shallots, minced
  • 1 tsp. Garlic, chopped
  • 1 Tbsp. Chives, minced
  • To Taste: Salt and Pepper
  • 1/2 cup Heavy Cream
  • To Taste: Porcini or Truffle Oil
  • Optional: A few Enoki Mushrooms, as garnish


  1. In a large, heavy-bottomed soup pot over medium-low heat, add the butter and melt completely. Add the shallots, onions and celery and sweat slowly until translucent and tender. Add the mushrooms and stir well. Cook the mushrooms until they give off their liquid. Continue to cook until that liquid is almost evaporated. Sprinkle in the flour and stir well. Cook the mixture for about 5 minutes, stirring often to prevent burning. Add the stock and whisk well. Bring the mixture up to a boil and reduce to a simmer. Cook the mixture at a slow simmer for 15 to 20 minutes in order to cook out the starchy feel from the flour. Skim any impurities that rise to the surface in the process.
  2.  While the soup simmers, in a large sauté pan, over medium-high heat, sauté the black trumpets in the second quantity of butter until they are just tender. Add the garlic and shallots and cook for one minute longer. Fold in the chives and season with salt and pepper. Hold warm until ready to serve.
  3.  Now that the soup has simmered, carefully transfer the mixture to a blender and puree until smooth. Return the soup to the pot and add the heavy cream. Bring the mixture back up to temperature and season with salt and pepper. Add any juices that will have come from the sautéed mushrooms.
  4.  To serve, divide the sautéed mushrooms between the serving bowls, placing a heaping mound directly in the center. Ladle the soup around the sautéed mushrooms and garnish with Enoki mushrooms if using. Drizzle with oil and serve immediately.

Leave a Comment

Your email address will not be published. Required fields are marked *