George Wurtzel’s Mushroom Soup

George Wurtzel’s Mushroom Soup


  • Pour 4 quarts of chicken broth into a large soup kettle and set on high heat.
  • Medium chop the following ingredients, and keep separate:
  • 8 ounces Button Mushrooms;
  • 8 ounces Shitake Mushrooms;
  • 8 ounces Portabella Mushrooms;
  • 8 ounces Straw Mushrooms;
  • 8 ounces Criminey Mushrooms;
  • 2 stalks Celery
  • 1 Leek
  • 1 large yellow onion
  • 3 tbls. fresh rosemary
  • 2- 3 inch lemongrass stems
  • 2 ounce jalapenos
  • 4 cloves garlic
  • 1 medium knob fresh ginger


  • Lightly sauté Button Mushrooms and Leek in 4 ounces of butter; set aside.
  • Sauté Shitake Mushrooms, onion and garlic in 4 ounces of Olive Oil; set aside.
  • Sauté Portabella Mushrooms and celery in 4 ounces of Walnut Oil; set aside.
  • Sauté Straw Mushrooms and ginger in 4 ounces of Sesame Oil; set aside.
  • Sauté Criminey Mushrooms and Jalapenos in 4 ounces of Peanut Oil; set aside.
  • At serving time, place some of each mushroom mixture in individual soup bowls, add broth.
  • Add soy sauce, salt and pepper to taste. (Show #207)


6 tbsp/75 g butter
1 small onion, thinly sliced
12 oz/340 g button mushrooms
four cups/900 ml light chicken stock or broth
1 sprig of flat parsley
Salt and pepper
N/A freshly ground black pepper
2 ounces/fifty six ml 86f68e4d402306ad3cd330d005134dac sherry (do not use the cheap grocery-store variety; it is salty and unappetizing and could destroy your soup)
Medium saucepan
wood spoon

within the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. cook until the onion is tender and translucent, then upload the mushrooms and the ultimate butter. allow the aggregate sweat for about 8 mins, taking care that the onion does not take on any brown colour. Stir in the bird stock and the parsley and convey to a boil. without delay lessen the warmth and simmer for approximately an hour.
After an hour, get rid of the parsley and discard. allow the soup cool for a couple of minutes, then transfer to the blender and carefully combination at excessive velocity until smooth. Do I should remind you to try this in tiers, with the blender’s lid firmly held down, and with the burden of your body keeping that issue from flying off and permitting boiling warm mushroom purée to erupt all over your kitchen?
whilst mixed, go back the combination to the pot, season with salt and pepper, and produce up to a simmer once more. upload the sherry, mix properly, and serve at once.
To astound your visitors with a Wild Mushroom Soup, absolutely replace some of those button mushrooms with a few dried cèpes or morels, that have been soaked until smooth, drained, and squeezed. now not too many; the dried mushrooms can have a miles more potent flavor, and also you do not want to overwhelm the soup. Pan sear, on high warmness, a single small, pretty, fresh chanterelle or morel for each element, and then slice into a lovely fan and glide on top in each bowl.
And if you actually need to ratchet your soup into pretentious (but scrumptious), drizzle a few tiny drops of truffle oil over the surface simply before serving. Why the hell not? everyone else is doing it.

Brush the mushrooms smooth, then finely slice.
Peel and finely slice the onion, celery and garlic, then pick out the parsley, finely slicing the stalks. pick out the thyme leaves.
warmth a splash of olive oil in a big saucepan over a medium warmth, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook dinner lightly until softened.
Spoon out 4 tablespoons of mushrooms, and hold for later.
Pour the stock into the pan and produce to the boil over a medium warmth, flip the warmth down to low and simmer for 15 minutes.
Season to taste with sea salt and black pepper, then whiz with a stick blender till clean.
Pour within the cream, deliver just returned to the boil, then flip off the warmth.
Toast the ciabatta on a warm griddle pan, then pinnacle with most of the reserved mushrooms and drizzle gently with greater virgin olive oil.
Spoon the soup into bowls, garnish with the chopped parsley and final mushrooms, and serve with the ciabatta crostini at the facet.

Conclusion :

this is the best mashroom recipe you can try at home

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