Wild & Tame Mushroom Soup


1/2 large, sweet onion, diced
1 sprig fresh thyme, chopped
1 sprig fresh rosemary, chopped
2 1/2 cups (6.5 oz) assorted mushrooms, chopped (I like a mix of lobster, oyster, lion's ma
2 cups water
Salt and pepper to taste


In a large, non-stick pot, saute onions, garlic and herbs in 1/3 - 1/2 cup water until onions are translucent.
Add mushrooms and cook, stirring, 10 minutes. Add the water and stock, cook 20 minutes.
If using an immersion blender, puree in pot. Otherwise, allow to cool slightly, then puree in batches in a blender before returning to pot and reheating.




Margaret Barker's picture

Thank you this has been most helpful even if it has taken me a couple of days to get. Definitely not computer savvy


From an Oliver & Bonacini offering that they have at their establishments. No butter, oil, or cream is used in their recipe, but the flavour is all there! It's called "Wild & Tame" because they utilize several different types of wild and "regular" mushrooms in the dish. If you can't find mushroom stock cubes, use vegetable stock - preferably homemade.

Amount Per Serving
Calories: 29.2
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 472.9 mg
Total Carbs: 5.6 g
Dietary Fiber: 1.0 g
Protein: 1.8 g


4.0 servings


Thursday, February 3, 2011 - 6:40pm


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