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Indulge your tastebuds in a symphony of flavors with Crystal's famous Forest Mushroom Soup. Beloved by our discerning guests, this signature dish will be returning to our menus.

Written by

Authoress Zoe Hearne

Zoe Hearne

Published on 06/28/2023

We are delighted to announce that one of our guest’s favorite dishes will make a well-deserved comeback when we return to the water this summer. This signature dish boasts a rich, creamy texture from several combined mushrooms, including the stars of Italian cuisine, Porcinis, each adding its unique character. Seasoned with aromatic herbs and served in warm oregano bread bowls, our Forest Mushroom Soup is sure to leave you craving for more.

Prep Time: 30 minutes, Cook Time: 30 minutes
Serving size: 4-6 people

3⁄4 cup dried or 1 cup of fresh morel mushrooms
3⁄4 cup fresh Portobello mushrooms, sliced with no skin
3⁄4 cup fresh white button mushrooms, sliced
3⁄4 fresh Porcini mushrooms (or 1 cup dried)
3 tablespoon extra-virgin olive oil
3 shallots, finely minced
2 garlic cloves, finely minced
1⁄2 cup dry white wine
4 cups chicken or vegetable broth
1⁄2 cup heavy cream
2 tablespoons of mixed fresh herbs, (parsley, thyme, oregano, and basil leaves)
4-6 individual bread loaves

1. If using dried mushroom, wash thoroughly to remove excess soil, then soak for 10 minutes in warm water. Removes stems and discard.
2. Cut caps into bite sized pieces.
3. Heat medium saucepan over medium heat with olive oil; add all mushrooms and sauté for three minutes.
4. Add shallots and garlic; sauté for two minutes.
5. Season to taste, add white wine and let simmer until reduced by half.
6. Add broth and bring to a simmer.
7. Add cream and bring to a simmer again.
8. Reduce heat, and let cook for 25 minutes.
9. In a blender or food processor, purée half the soup until smooth, then return purée to the pan.
10. Stir in fresh herbs and cook for another minute.
11. Add salt and pepper to taste.

1. Preheat oven to 180° F.
2. Remove tops of bread and hollow out to make a bread bowl.
3. Place bowls on baking sheet and heat for three minutes. Remove bread from oven and pour hot soup into bowls.
4. Garnish with parsley and serve.