Cream of Wild Mushroom Soup
Indulge in the rich, earthy flavors of this Cream of Wild Mushroom Soup, a luxurious and comforting dish perfect for any occasion. Made with a medley of wild mushrooms like cremini, shiitake, oyster, and porcini, this creamy soup showcases their deep, woodsy aroma and velvety texture. Sautéed with garlic, onion, and fresh thyme, the mushrooms are simmered with dry white wine, hearty chicken or vegetable stock, and a touch of heavy cream for a luscious consistency. Whether pureed until silky smooth or left slightly chunky for rustic appeal, this soup strikes the perfect balance between elegance and comfort. Garnished with fresh parsley and paired with crusty bread, it’s a satisfying starter or light main course that will delight your taste buds. Perfect for mushroom lovers, this easy homemade soup highlights seasonal produce and delivers gourmet flavor in every spoonful.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 pound wild mushrooms, cleaned and roughly chopped (e.g., cremini, shiitake, oyster, porcini)
- 1 teaspoon thyme leaves, fresh
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 0.5 cup dry white wine
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 slices crusty bread (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the chopped onion and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the wild mushrooms and thyme, and cook for 8-10 minutes until the mushrooms have released their moisture and are browned.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the pot, and let it simmer for 2-3 minutes.
Pour in the chicken or vegetable stock and bring the mixture to a boil. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
Using an immersion blender, carefully puree the soup until smooth, or leave it slightly chunky if you prefer more texture.
Stir in the heavy cream and season with salt and freshly ground black pepper. Allow the soup to simmer for another 5 minutes to meld the flavors.
Taste and adjust seasoning as needed.
Ladle the soup into bowls, garnish with chopped parsley, and serve immediately with crusty bread on the side if desired.
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 7124 mg | 310% | |
| Total Carbohydrate | 163.7 g | 60% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 18.5 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 215 mg | 17% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2231 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
