Hunter’s Soup

In 1988, Regina Schrambling wrote a piece for the New York Times, called “Eating to Hunt.” This is a variation of her Semi-Classic Hunter Sauce. As soon as I saw the recipe I knew that it would make a great soup, and I was right.

Hunter's Soup
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Cook time: 
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Serves: 10 to 12 cups
  • 1 tablespoon unsalted butter
  • 1 Spanish onion, finely chopped
  • 1 shallot, finely chopped
  • 2 garlic cloves, pressed or finely chopped
  • 1 celery stalk, peeled, if desired, and thinly sliced
  • 1 carrot, peeled, halved lengthwise, and thinly sliced
  • 6 cups chicken or beef stock
  • 1 pound mushrooms, cut into eights
  • 1 16-ounce can whole can whole tomatoes, drained and coarsely chopped
  • 1 cup dry red or white wine
  • 2 tablespoons chopped Italian flat-leaf fresh parsley
  • ½ teaspoons dried rosemary, or 1½ teaspoons chopped fresh
  • ½ teaspoon dried thyme, or 1½ teaspoons chopped fresh
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add onion, shallot, garlic, celery, and carrot and cook until tender, about 10 to 15 minutes.
  2. Add the stock, mushrooms, tomatoes and their juice, wine, and herbs. Simmer, uncovered, until the soup has reduced by one quarter, about 2 hours.
  3. Serve immediately or transfer to a container, cover, and refrigerate.