Eric John's Cream of Wild Mushroom Soup

Sorry there is no picture, but please don't let that stop you from making this PERFECT fall soup!

This soup was Heaven on Earth, no kidding around! My husband whipped this up the other night and everyone in our family loved it. Even the 2 year old and 5 year old gobbled it down.
My goal is to post a "baked good" every Saturday, but I couldn't wait to post this recipe.

It calls for Beef Broth. For all you meat lovers out there it is delicious just as, but if you are a vegetarian, vegan, or just straying away from meat using a homemade vegetable broth will be an easy and delicious alternative.


Eric John's 
Cream of Wild Mushroom Soup

.75 ounce dried Lobster mushrooms
.75 ounce dried Morel mushrooms
1/2 cup olive oil
2 sprigs of rosemary
4 sprigs of sage
1 large yellow onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
3 tsp salt
1/4 tsp freshly ground white pepper
1 1/2  Crimini mushrooms, cleaned and thinly sliced
1/2 pound Shitake mushrooms, cleaned and thinly sliced
6 1/2 cups of water
4 heaping TBS Organic Beef Paste
3/4 cup heavy cream
1 1/2 cup white wine
2 TBS unsalted butter


1. Soak dry mushrooms in 2 cups of warm water for 20 to 30 minutes, until plump.


3. Heat the olive oil in a large pot over a medium flame. Bundle the rosemary and sage together and tie with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.

4. Add the onion, garlic, salt and pepper and cook for 5 minutes, until the onion is soft and slightly golden. (Double this if you want to have a good veggie broth)

5. Turn stove to 7 out of 10 (or what ever your stove's equivalent is) and add the Criminis and Shitakes.

6. Cook for 10 minutes, the mushrooms will release their liquid and will shrink quite a bit. Stir more than occasionally.

7. Add the Organic Beef stock and the dried mushrooms along with the soaking water.

8. Simmer for 20 minutes. Remove the herbs, then add the cream, white wine and butter. Puree the soup in a blender until smooth. You'll have to use another bowl to hold the pureed soup while your blend the next bit. Pour all the pureed soup back in the pot and keep on low until ready to serve.

Side note: Garnish with parsley flakes in each bowl and serve with oven-heated baguette and brie for added kick.
Enjoy!
~Dana & Eric