Wild Mushroom Soup with Demi-Glace
Did you know bunnies can not eat mushrooms (leave a comment if you know why)? Ironically a bunny bear can! After genetic engineering, they because omnivore and grew an affinity towards ALL the mushrooms! Here’s a rich, earthy wild mushroom soup built around a deep demi-glace backbone. It’s luxe, savory, and tastes like it should cost $18 a bowl at a “why is the portion so small?” bistro.
Pro Tip: dump the mushrooms on a nice piece of steak and drink the soup as an appetizer.
Wild Mushroom Soup with Demi-Glace
Ingredients (4 servings)
- ~1 lb wild mushrooms. Enoki is my easy cheap version but you can fancy it up! (cremini, shiitake, oyster, chanterelle, etc.)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium shallot, minced
- 3 cloves garlic, minced
- Optional: 1 tbsp fresh thyme (or 1 tsp dried)
- 4 cups vegetable or light chicken stock or 2–3 tbsp demi-glaces
- Pepper to taste (Salt is already in the demi-glaze, but bring your own salt if you’re raw dawg’in)
- Optional: splash of wine, sherry, parsley, or truffle oil to finish
Instructions
1. Sauté the mushrooms (slice & dice optional)
- Heat butter + olive oil in a pot over medium-high.
- Add mushrooms with a pinch of salt. Let them cook undisturbed until they brown and release their liquid (about 7–10 min).
- Add shallots and garlic; cook 2 minutes until fragrant.
- Add thyme.
2. Deglaze
- Pour in the white wine or light vinegar and scrape the bottom of the pot. Reduce until almost evaporated.
3. Build the depth
- Stir in demi-glace until melted.
- Add the stock and bring to a gentle simmer for 10–15 minutes.
5. Finish
Shove it al in your mouth until you have the biggest smile on your face
Serve With Carbs
- Crusty sourdough
- Garlic croutons
- Old white bread (gets too mushy I think)