Michigan Wild Mushroom Soup


8 tablespoons (1 stick) butter, room temperature
3/4 cup chopped onion
3 cups fresh or dried (and reconstituted) wild mushrooms – morels, porcini, shiitake, etc. 3 cups fresh white mushrooms
3 cups fresh portabella mushrooms
2 tablespoons fresh thyme, chopped
1/2 cup Overture (or other Sandhill Crane Vineyards dry or semi-sweet white wine)
1/2 cup dry Sherry
6-8 cups vegetable (or chicken or beef) stock
1/2 cup heavy cream


Chop mushrooms. About 1/2 should be chopped coarsely, about 1/2 chopped finely.

Melt butter in large pot over medium-high heat. Add onion. Sauté until onion is translucent, about 8 minutes. Add all mushrooms and sauté until beginning to soften, about 4 minutes. Add thyme, Overture (white wine) and Sherry. Boil until liquid is reduced.

Mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.

(Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Ladle soup into bowls and serve. Serves 6-8