As the name implies, this soup is crammed full of mushrooms. The type of mushrooms you use for this dish is entirely up to your personal preferences, your budget and the availability of the mushrooms. I’ve also made this soup with rehydrated wild mushrooms, and it’s just as delicious.
The backstrap is grilled, but it can also be pan-seared or broiled, as long as it’s not overcooked before adding to the soup. I usually use lesser cuts of venison for soups and stews, but I believe the mushrooms deserve an upgrade from stew meat.
The soup production starts with bacon, always a great beginning, and ends with a sprinkling of smoked cheddar cheese.
Backstrap Mushroom Soup
- 1½ pounds venison backstrap, sliced across grain into ½-inch thick rounds
- olive oil
- 1 tsp garlic powder
- salt and pepper
- 2 slices bacon, diced
- 1 cup red onion, diced
- 1 cup carrots, finely diced
- 1 cup parsnip, peeled and finely diced
- 2 garlic cloves
- 2 sprigs fresh rosemary
- 1 quart beef or venison stock
- 2 tbsp soy sauce
- 2 tbsp tomato paste
- 4 cups mushrooms, stems trimmed at base and halved
- ½ cup shredded smoked cheddar cheese
- Prepare backstrap. Rub meat with olive oil, and season with garlic powder, salt and pepper. Place on a white-hot-grill, and sear on both sides, but not past medium-rare, about 2 minutes per side. Remove from heat, and let rest at room temperature. When cooled, cut into 1-inch chunks.
- In a large pot over medium heat, lightly brown bacon. Add onion, carrot, parsnip and garlic. Cook for 4 to 5 minutes. Add rosemary, stock, soy sauce and tomato paste. Bring to a boil, reduce heat to low and simmer for 15 minutes. Add mushrooms, and simmer until soft, but not limp and overcooked. Add venison, and cook for 2 minutes.
- Remove rosemary sprigs, ladle soup into bowls and top with shredded cheese.