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Wild Mushroom Soup



  • 1/2 ounce black trumpet mushrooms, soaked in 1 cup hot water
  • 1/2 ounce dried shiitake mushrooms, soaked in 1 cup hot water
  • 1 1/2 pounds assorted fresh mushrooms, preferably creminis mixed with at least 6 ounces shiitakes
  • 3 T olive oil 
  • 2 large shallots, chopped
  • 1 small leek, chopped
  • 1 small Vidalia onion, chopped
  • 3 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 3 cups vegetable stock or water
  • 1/2 c madiera or sherry wine
  • 2 T tamari
  • 1 branch fresh thyme
  • 1 bay leaf
  • Sea salt


  • 1/2 lb shitake, cleaned
  • 1 tsp fresh thyme
  • 1 shallot, finely chopped
  • 1/2 c pancetta, diced
  • olive oil
  • salt and pepper, to taste


Soup:  Drain black trumpets and shiitakes, reserving liquid. Chop fresh mushrooms. Heat oil over medium flame in a large saucepan.  Add mushrooms to pot along with chopped vegetables. Increase heat to medium high, and cook vegetables, stirring often, until they begin to soften, about ten minutes.  Add soaking liquid from mushrooms, stock, tamari, wine, thyme, and bay leaf. Bring to a boil, reduce heat, and simmer 30 minutes.  Remove thyme branch and bay leaf, and puree with vertical hand blender until smooth.  Season to taste and simmer an additional 5 minutes.


Preheat oven to 400 degrees.  Line sheet pan with parchment and spread ingredients out in one layer.  Sprinkle lightly with olive oil (fat from pancetta will assist in roasting process).  Roast for 15 minutes or until you achieve desired crispness.  

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