It may seem odd to be posting about mushroom soup, in the midst of a summer heat wave, but, bear with me. Last week I shared a recipe for mushroom paté, as part of a breakfast banh-mi sandwich. What I failed to clarify, dear readers, was the quantity of paté the recipe would yield. I may have suggested that you could serve extra paté with crackers, bread, or crudites. However, the best use of leftover mushroom paté is this sublime version of mushroom soup.
It starts out with the usual soup-making method: sauté some aromatic vegetables, add fresh mushrooms, deglaze with wine, and simmer with stock. Then you whisk in the paté, adjust the seasonings, and serve. Perfection! It’s a rich and mushroom-intensive flavored soup that is a perfect dinner starter or lunchtime treat.
Garnished with a slice of raw, crisp mushroom, you have a delicious soup to add to your recipe collection. If it’s too hot for soup where you live, file this one away for autumn cooking. You’ll have something to look forward to when the weather cools down. Enjoy!
A delicious, rich, and savory version of mushroom soup, with the flavor amplified by the addition of mushroom paté.
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and sliced
- 8 ounces white or brown mushrooms, wiped clean, and sliced
- 1/4 cup dry white vermouth
- 3 1/2 cups chicken stock, homemade or low-sodium store bought
- 6 ounces tomato or vegetable juice
- 3 sprigs fresh thyme
- 3 tablespoons fresh dill, roughly chopped
- 1 1/4 cups Mushroom Paté (see recipe notes for link)
- 1/4 cup heavy cream (optional, but good)
- 3/4 cup cooked, long grain white rice
- Kosher salt, and freshly ground pepper
- Additional chopped dill or parsley, for garnish
- Thinly sliced fresh mushrooms, for garnish
In a large, heavy soup pot, over medium heat, melt the butter. Add the chopped onion, sliced carrots, and a large pinch of salt. Cook gently until the vegetables begin to soften, about 5 minutes. Add the sliced mushrooms and raise the heat a little. Stir the mixture and cook until the mushrooms give up their liquid and are tender. Add the vermouth and raise the heat again. Cook until the liquid reduces to a glaze. Pour the chicken stock and tomato juice into the pot, add the fresh herbs, and bring to a simmer. Lower the heat, cover, and simmer gently for 20 minutes.
Gradually whisk the paté into the soup mixture, until it is all incorporated. Turn off the heat, and scoop the vegetables into a medium bowl with a slotted spoon. Pour the mushroom broth into a blender, add the cream (if using) and blend until smooth. Pour this mixture back into the soup pot, add the vegetables and the cooked rice, and reheat until piping hot. Adjust the seasoning with salt and pepper to taste and ladle into bowls. Garnish with fresh herbs and mushroom slices.