I was going to title this recipe “Sheep’s Head Soup” because we use sheepshead mushrooms, but I was afraid no one would read it, let alone try it. But this is basically a cream-of-mushroom style recipe using wild sheepshead. Also known as hen-of-the-woods, these are in my opinion the next best tasting wild mushroom next to the king of spring, morel. They have a little bit stronger taste than the morel, but they are excellent in soup, pan-fried in butter, or batter and deep fried. This recipe can be tried using onions instead of shallots, which gives it a little more of a “garlicy” twang. You can also keep it simple and serve without the toast and cheese. Sheepshead start popping after Labor Day and can be found through mid to late October. Enjoy!


  • 2 Wild Sheeps Head mushrooms
  • 2 Cup Chicken broth
  • 2 Shallots
  • 3 Tablespoon Melted butter
  • 3 Tablespoon Flour
  • 1.5 Cup Milk
  • Half Cup Heavy Cream
  • Pinch Salt & pepper
  • 1 Tablespoon Olive oil
  • 4 Slices of white bread
  • 1 Cup Shredded cheddar cheese

Cooking instructions:

  1. Pull the mushroom apart into stalks, and wash in cold water to remove dirt and bugs
  2. Pat the chunks dry on a paper towel, then dice into small pieces (roughly a quarter inch), try to use the tips of the “petals” as opposed the the fleshy stalks
  3. Dice the shallot (or onion)
  4. Heat the olive oil in a saucepan, then brown the shallots and diced mushrooms
  5. Add the broth, bring to boil and simmer for 15 minutes over low heat
  6. In a separate dish, stir the flour into the melted butter to make a paste
  7. Add the butter paste into the saucepan and stir into the broth
  8. Increase the heat to medium, and add the milk, stirring constantly
  9. When the mixture thickens and begins to boil, stir in the heavy cream
  10. Cook over low heat without boiling for about 10 more minutes
  11. Season with salt and pepper
  12. Ladle the soup into bowls, then place toasted bread on top, sprinkle with cheddar cheese
  13. serve and chow down

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