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Chef Jamie's Wild Mushroom Soup

Chef Jamie Gwen whips up delicious recipes and culinary delights for television and radio audiences around the globe. She says this wild mushroom soup never fails to please. From cremini to porcini, each mushroom adds its own distinct flavor, shape, and texture to the soup. Serve with a fresh baguette and some aged cheddar or pecorino. Uncork a bottle of Sauvignon Blanc and enjoy!


  • 1 ounce dried wild mushrooms (porcini, morel, chanterelle)
  • 1 pound fresh mushrooms (shitake, cremini and brown mushrooms), cleaned and sliced
  • 3/4 cup cream sherry
  • 6 shallots, finely chopped
  • 4 tablespoons unsalted butter
  • 3 tablespoons flour
  • 2 1/4 ounces Veggie Stock Gold®, Glace de Poulet Gold®, or Essence de Champignon Gold® dissolved in 6 cups hot water
  • 1 cup crème fraiche (sour cream can be substituted)
  • Salt and ground white pepper to taste


  1. Rinse the dried mushrooms very well, then soak in sherry for one hour. Drain the mushrooms and set aside, reserve the sherry in a separate bowl.
  2. Melt the butter in an 8-quart pot over medium heat. Add the flour, cook and stir for two minutes, then add the shallots and the fresh and dried mushrooms.
  3. Add the diluted Veggie Stock Gold® or Glace de Poulet Gold® and sherry, raise heat, and bring the soup to a boil, stirring occasionally. Lower the heat, cover partially, and simmer for one hour, until dried mushrooms are very tender.
  4. Remove from heat. Add salt and pepper to taste. Stir in the crème fraiche and serve.

Additional Tips

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Classic French Stocks and Sauces