Taste of the Tetons: Wild Mushroom-Lavender Soup

Wild Mushroom and Lavender Soup
Wild Mushroom and Lavender Soup


Crafted by our chef Joshua Gayer at Jenny Lake Lodge, the wild mushroom and lavender soup is a treat for the taste buds. The soup boasts earthy tones, with a hint of lavender and features a perfect creamy and acidic balance. Try creating this culinary concoction yourself.


Wild Mushroom-Lavender Soup
3 yellow onions peeled large diced
1 head of celery-tops and bottoms cut off (no leaves) and large diced
2 bay leaves
4 whole cloves garlic
1/4 cup dry lavender buds
1 cup dry vermouth
3 lbs mixed wild mushrooms, Portobella, Oyster, Shiitake, Crimini, button (use what’s available)
1 Pint Heavy Cream
Sherry Vinegar, kosher salt, and fresh pepper to taste
In a large soup pot cover bottom  with clarified butter or vegetable oil. Use low heat or medium low heat.

Add onion, celery, bay leaf, garlic, mushrooms saute until all vegetables are soft. This will take a while. Do not brown.

Cover vegetables with vermouth, cook down until dissolved.

Add water (use bottled water if tap water has a undesired flavor) one gallon.

Add Lavender buds.

Simmer for twenty minutes.

Add heavy cream.

Puree soup with a hand blender.  Puree until almost smooth (you wont be able to get it completely smooth at this point). 

Chef’s Tip #1: Do not use a regular blender, the steam from the hot soup will erupt if blended in a sealed container. I learned the hard way some time ago.

Once blended strain through a medium size strainer or china cap.  If the holes are too small the soup will not strain properly. 

At this point decide whether or not your soup is the consistency that you desire.  If thick, add water. If thin, put into a soup pot and slowly simmer until reduced properly. Stir periodically.

Finish soup with kosher salt, sherry vinegar, and fresh cracked pepper.

Chef’s Tip #2:  The vinegar is very important, add a little at a time until you can taste it.  Without the acidity it would be a very boring creamed soup.
Chef Joshua Gayer


One Reply to “Taste of the Tetons: Wild Mushroom-Lavender Soup”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s