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Cream of Sparassis Soup II
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Created by AndrewM, Friday, 12 September 2014


The next step up from a basic cream soup.

  • 4 T. butter
  • 1 large yellow onion, chopped
  • 1 stalk celery, chopped fine
  • 1 lb. Cauliflower (Sparassis Crispa) Mushroom, cleaned and chopped
  • 2 large cloves garlic, minced
  • 1/4 C. flour
  • 1 bay leaf
  • 1/2 t. marjoram
  • 1/4 t. ground allspice
  • 1 T. salt & 1/2 t. white pepper or to taste
  • 1 T. chicken base
  • 6 C. water
  • 1/4 C. dry vermouth
  • 1.5 lb. yellow potato, chopped 1/2"
  • 2 C. half and half
  1. Saute the onion and celery with the butter over medium in a large pot until tender, ~5 minutes, without browning.
  2. Add the Sparassis, some salt, and cook another 5 minutes, stirring frequently.
  3. Add the garlic and cook 2 more minutes.
  4. Evenly sprinkle the flour over everything and stir in.
  5. Add spices, chicken base, water and vermouth. Bring to a simmer, cover, and cook 10 minutes, stirring a few times.
  6. Add the potatoes and cook another 10 minutes or until they\'re just tender.
  7. Add the half and half, bring back to a simmer, adjust seasonings, cover, and cook another 5 minutes.
  8. Use a stick blender to make cream soup, or leave as is for a chowder.
Additional Tips

This soup is better reheated the next day. Almost any firm mild mushroom will work.

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