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Six Mushroom Soup

November 16, 2011

It is not often I have six types of mushrooms in the house even if they are on the grocery list.  Typically I am lucky to find three even when looking for some of the dried varieties.  So when a friend of mine brought me a big basket of different dried mushrooms this soup went to the top of the “to make” list.  This recipe is from Chef Robin White’s #soupweek ( and is spectacular.  I did not have the exact type of mushroom’s that she had but I believe if you have 5 or 6 it will always do her recipe justice.  Be sure and do the sherry glaze for a fine finishing garnish.

Six Mushroom Soup


  • 2 oz. Dried Porcini Mushrooms (save 1 oz. for garnish)
  • 4 0z. Dried Shiitake Mushrooms
  • 4 oz. Dried White Oyster Mushrooms
  • 4 oz. Dried King Oyster Mushrooms
  • 4 oz. Button Mushrooms (cleaned, stemmed and sliced)
  • 4 oz. Baby Porta Bella Mushrooms (cleaned, stemmed and sliced)
  • 1 C. Boiling Water
  • 4 T. Unsalted Butter
  • 1/2 C. Shallots (chopped)
  • 4 Garlic Cloves (minced)
  • 1 C. Dry Sherry (divided)
  • 6 C. Turkey or Chicken Stock (I used fresh turkey stock)
  • Salt and Pepper to taste
  • Fresh Chives (snipped)
  • 1/2 C. Sour Cream (optional garnish)


  1. Place dried mushrooms in bowl and soak in water for about 30 minutes (set aside 1/2 of the Porcini Mushrooms
  2. Drain soaking liquid through a cheesecloth and set aside the liquid
  3. Chop the restored mushrooms coarsely
  4. Saute the shallots in the butter about 5 minutes; add garlic and all the mushrooms (except 1/2 of the Porcini Mushrooms for the garnish) and saute until tender (about 5-7 minutes)
  5. Add the sherry and boil until almost all liquid evaporates; add the dried mushroom soaking liquid and stock; simmer for 15-20 minutes
  6. While the soup is simmering add the other 1/2 C. os sherry in a small pan and cook down until liquid is reduced by more than half (about 10 minutes); remove from heat and set aside until ready to garnish the soup
  7. When soup has simmered at least 15 minutes; season with salt and pepper to taste
  8. Use an immersion blender to blend the soup for just a few pulses (you only want to blend the soup by half, leaving the soup still thick with mushrooms
  9. Ladle the soup in warmed bowls and add a teaspoon of sour cream and the sherry glaze with the Porcini Mushrooms and Fresh Chives

For the Sherry Glaze

  1. Saute 1/2 of the Porcini Mushrooms that were set aside in Sherry
  2. Add the fresh chives/mix well and serve as garnish immediately

(Serves 6-8)

Recipe from Chef Robin White (

4 Comments leave one →
  1. November 18, 2011 12:19



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