Wild Mushroom Soup
Anita Donohoe



“We harvest wild chanterelles on the ranch each winter, and I make soup from the mushrooms that aren’t nice enough to sell. The soup is delicious and in high demand during mushroom season.”

“If you don’t have access to wild mushrooms, use portabellas!”



2 lbs wild mushrooms, chanterelles or boletes/porcini
4 large sweet onions
1⁄4 lb or one stick butter
1⁄2 cup olive oil
1 quart homemade or 49oz can of Swansons low sodium chicken broth
salt and pepper to taste
fresh cream

Cut the onions in half and slice. Sprinkle with salt to taste. Stirring frequently, saute them over a low-medium heat with a half-and-half mixture of butter and olive oil in a large frying pan until they are carmelized (until they are limp beginning to brown).

Clean and slice the mushrooms, add salt and pepper to taste, then sauté them over a medium heat with a half-and-half mixture of butter and olive oil in another large frying pan until the juices begin to form.

Pour the mushrooms into a blender, add the carmelized onions and about a cup of chicken broth. Puree the
mixture, pour it into a pot with the rest of the chicken broth and heat. Ladle the soup into bowls and pour a little cream in each bowl just before serving.


Note: Photograph taken by Anita on the family ranch, Rancho San Julian.


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