Gluten-free | Vegetarian optional

Yield: 4 servings · Prep: 15 min · Cook: 45 min, plus chilling time

Most people only think of cream of mushroom as a cold-weather soup, but when served chilled it becomes something else entirely — light, savory, and bright with lemon. It is a good answer to a hot August afternoon when the mushroom flushes are coming in faster than you can cook them.

Ingredients

• 2 tablespoons butter

• 2–3 shallots, chives, or spring onions, minced

• ½ lb mushrooms, chopped fine to coarse

• 3 cups chicken broth

• 1 cup whole raw milk (pasteurized works too)

• ½ teaspoon salt

• 1 teaspoon fresh lemon juice

• 1 lemon, thinly sliced

• Fresh chives, for serving

Preparation

1. Prep the mushrooms. Cut mushrooms to your preferred size and dry sauté for 3–5 minutes (see Basics: Dry Sauté).

2. Start the base. Melt butter in a large saucepan. Add shallots and cook until translucent, about 5 minutes.

3. Build the soup. Add mushrooms and cook 5 minutes longer, stirring occasionally. Add chicken broth and bring to a boil.

4. Simmer. Reduce heat and simmer, uncovered, for 30 minutes. Cool, then add the milk or cream.

5. Smooth it out (optional). If you prefer a smoother soup, either strain through a coarse sieve, pressing firmly to extract all the liquid, or blend lightly with an immersion blender.

6. Season and chill. Season with salt, lemon juice, and fresh chives. Chill thoroughly before serving, garnish with lemon slices.

Notes & Variations

• Mushroom swaps: oyster and shiitake both work well. A mix gives the most depth.

• Substitute vegetable stock for the chicken broth to make it vegetarian.

• Add the dairy after the soup has cooled rather than while it is hot — it keeps the texture from breaking.

• Season again right before serving. Cold food needs more salt and acid than hot food to taste the same.

Storage

Keeps 3–4 days in the refrigerator. Not recommended for freezing once the dairy is added; if you want to freeze it, stop after the simmer and add the milk when you reheat.

More recipes at wellspringforestfarm.com/mushroom-info-hub