Chef Frank M. Suchwala has been supporting Ladles of Love — a Central Pennsylvania Food Bank fundraiser (and its predecessor, Soup and a Bowl) – since 2007. Each February, the associate professor of hospitality management/culinary arts leads students in making 20 gallons of soup – most often including several gallons of mushroom bisque – for the event, which features soups from several local restaurants. Each quart of soup sold yields enough funds to supply 100 meals to those facing food insecurity in the areas served by the Food Bank’s Williamsport hub. 

“Community service has always been a huge part of my family,” said the associate professor of hospitality management/culinary arts and Excellence in Teaching Award winner. “All five of my children, as well as my wife, have volunteered for various organizations.” They range from Scouting America events to lending a hand at Camp Victory and the Ronald McDonald House. Suchwala also served on his local school board and the joint operating committee for Columbia-Montour Area Vocational-Technical School. 

“The Food Bank is especially important to us as chefs, as we never want anyone to go hungry – especially children,” Suchwala said.

(vegetarian and gluten-free)

Start to finish: 30 minutes 
Servings: 5

Ingredients

• 3 tablespoons olive oil
• 4 ounces (1 ½ cups) portabella mushrooms, diced
• 3 ounces (1 cup) shiitake mushrooms, diced
• 3 ounces (1 cup) oyster mushrooms, diced
• 1 ½ teaspoons garlic, minced
• 1 tablespoon shallots, minced
• 32 ounces vegetable stock
• ¼ teaspoon thyme
• Salt and pepper to taste
• ¾ cup heavy cream, warmed
• Water and cornstarch slurry mixture (3 tablespoons of each)

Directions

1. Heat a 2-quart saucepan over medium heat, then add olive oil. When oil is hot, add the mushrooms and saute until soft.
2. Add the garlic and shallots, and saute until just fragrant.
3. Add stock. (If not making a vegetarian soup, any type of stock can be substituted for vegetable stock.)
4. Bring to a simmer for 20 minutes, then season with salt, pepper and thyme.
5. Use an immersion blender to smooth. Caution: If using a regular blender instead of an immersion blender, do not fill the container: Blend in small batches so there is no pressure buildup in the blender.
6. Bring soup back to a simmer and add the warmed heavy cream.
7. Adjust seasonings and serve.

Possible garnishes are seasoned croutons, sauteed mushrooms or a slice of brie cheese – or all three.

This is a base mushroom soup and can be altered to your own taste: more mushrooms, a roux instead of a slurry, or possibly some celery or onions.