• Mushroom Soup with Fall Fruit Compote


Twin Cities Chef’s Table

“With a flair for perfect roast chicken, decadent polenta and risotto dishes, and a vegetable-friendly menu, chef Adam Vickerman is quietly running one of the most comforting kitchens in the Twin Cities. Known in certain food-obsessed circles as The Soup Whisperer, Chef Vickerman shares his recipe for Mushroom Soup with Fall Fruit Compote for Twin Cities Chef’s Table. Fresh figs and the tangy apricot compote are a lovely foil for the earthy-creamy-richness of the soup.”

 Stephanie Meyer, author/photographer of Twin Cities Chef’s Table cookbook

Mushroom Soup with Fall Fruit Compote

Servings: 4


For the stewed mushrooms:

  • 1/4 pound fresh mushrooms, oyster, shiitake, and/or button
  • 2 tablespoons butter
  • 1 clove garlic, peeled, thinly sliced
  • 1 shallot, peeled, thinly sliced
  • 1/2 lemon
  • 1/2 cup heavy cream
  • Water as needed
  • Salt and freshly ground pepper

For the fall fruit compote:

  • 1/2 pound assorted dried fruits, raisins, golden raisins, cherries, apricots, and/or currants
  • 1 quart port wine
  • 2 tablespoons granulated sugar

For the mushroom soup:

  • 1 pound fresh, wild (if possible) mushrooms, depending on the season, morel, oyster, chicken of the woods, hen of the woods, porcini, etc.
  • 2 yellow onions, peeled, roughly chopped
  • 2 russet potatoes, peeled, roughly chopped
  • 1-quart heavy cream
  • 1 pound butter
  • 4 quarts water
  • 2 tablespoons picked fresh thyme
  • 1/2 head of garlic, peeled, roughly chopped
  • salt and freshly ground pepper

For serving:

  • Stewed Mushrooms (see recipe)
  • Warm Fruit Compote (see recipe)
  • 4 fresh figs, quartered
  • 4 tablespoons crumbled truffle pecorino (or other hard, crumbly cheese)
  • 4 teaspoons minced chives


To make the stewed mushrooms:

In a 12-inch skillet over medium-high heat, melt butter. Cook butter until brown flecks start to appear—it will foam first, then bubble, then start to brown and smell nutty. Add mushrooms to the brown butter and saute until nicely caramelized. Add the shallot and garlic and saute until translucent, about 4 minutes.

Deglaze the pan with a generous squirt of lemon juice and stir in the cream. Turn heat to medium-low and simmer until cream is thick and mushrooms are very tender, adding water if needed to keep the mixture moist, about 10 minutes. Season to taste with salt and pepper.

To make the fall fruit compote:

Combine ingredients in a large saucepan set over medium heat. When mixture simmers, stir occasionally, cooking until fruit is nicely glazed with a thick sauce, about 30 minutes.

To prepare the mushroom soup:

In a large soup pot, combine wild mushrooms, onion, potatoes, cream, butter, water, thyme, and garlic. Set over medium-high heat and bring to a boil. Turn heat to low and simmer until potatoes are cooked through and falling apart, about 30 minutes.

Working in batches, carefully puree hot soup in the bowl of a blender (or use a stick blender), until soup is very smooth and velvety. Thin with a bit of water if needed. Season to taste with salt and pepper.

To serve:

Divide stewed mushrooms, warm fruit compote, figs, crumbled cheese, and chives among four shallow, warm bowls. Pour hot soup over garnishes.

About Stephanie Meyer

Stephanie A. Meyer is a Minneapolis-based food writer, photographer, cooking instructor, and recipe developer. She writes a popular food blog, Fresh Tart, and is the author/photographer of Twin Cities Chef’s Table cookbook. Meyer contributes to numerous publications and websites including Food & Wine, Cambria Style, Paleo Magazine, and Edible Twin Cities. She is the founder and organizer of Fortify: A Food Community, a group of Minnesota food writers and industry professionals who host educational events and raise money for local charities.

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