Fall is a great time to pull out your favorite soup recipe and create a batch for a delicious, warm meal. As mushroom lovers know, there’s nothing quite as satisfying as a homemade pot of mushroom soup.
Impress dinner guests and your family with the recipe below, courtesy of The Woodlands at Phillips. Backed by advice from one of Kennett Square’s leading mushroom vendors, this recipe is leaps and bounds above others you may have come across in the past.
Need mushrooms for your recipe? Visit The Woodlands at Phillips retail store in Kennett Square, or order the ingredients online.
The Woodlands Wild Bunch Soup
Ingredients:
1 bunch leeks
½ cup olive oil
3 pounds Phillips Wild Bunch (whole or, ordered in advance, you can get this assortment sliced and ready for your soup: crimini, shiitake, oyster and portabella caps)
5 quarts chicken stock
4 cups canned diced tomatoes
1 cup sherry
1 Tbs garlic (minced)
½ cup fresh parsley (chopped)
½ cup fresh basil leaves (chopped)
Salt and pepper to taste
Preparation:
Trim the leeks, leaving a few inches of the green stems. Rinse and cut into thin slices. Sauté the leeks in olive oil in a skillet until soft.
If you have the Wild Bunch, slice the 3 pounds of assorted mushrooms. Add the mushrooms to the leeks. Sauté just until the mushrooms begin to lose their liquid.
Add the chicken stock, tomatoes, sherry and garlic. Bring to a boil and reduce the heat. Simmer for 30 minutes.
Add the parley, basil, salt and pepper. Simmer for 5 minutes. Ladle into soup bowls and serve with crusty peasant bread.
Yield: 16–18 servings
Find The Woodlands at Phillips at 1020 Kaolin Rd. in Kennett Square; phone: (610) 444-2192.
- Feature soup photo: Nina Lea Photography
- Mushrooms photo: Ronna Dewey
