Cream of Wild Mushroom Soup

Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium

Serves: 4


  • 1 Tbsp. olive oil
  • 1 tsp. unsalted butter
  • 1 cup finely chopped shallots
  • 2 cloves garlic, minced
  • 2 cups thinly sliced button mushrooms
  • 2 cups thinly sliced mixed fresh wild mushrooms
  • 2 Tbsp. unbleached all-purpose flour
  • 5 cups water
  • 3 tsp. Minor’s Low Sodium Chicken Base
  • 1⁄2 cup instant nonfat dry milk
  • Freshly ground nutmeg
  • Freshly ground black pepper
  • 1⁄4 cup chopped fresh parsley


  • In a large, heavy nonstick skillet, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic; cook, stirring, for 1 minute. Add the mushrooms; sauté until the mushrooms become soft and most of the mushroom liquid is evaporated, about 8 minutes.
  • Sprinkle flour over the mushroom mixture and stir well to make a roux, cooking for about 2 minutes. Gradually whisk in the water. Raise the temperature and bring to a boil. Whisk in the chicken base until dissolved.
  • Reduce heat and simmer for about 20 minutes, stirring frequently.
  • Whisk in the nonfat dry milk until dissolved.
  • Ladle into soup bowls and garnish with freshly ground nutmeg, pepper, and chopped parsley.