Creamy Wild Mushroom Soup
Indulge in the earthy decadence of Creamy Wild Mushroom Soup, a comforting dish that celebrates the richness of nature's finest fungi. Made with a medley of wild mushrooms like cremini, shiitake, and oyster, this soup is delicately enhanced with aromatic thyme, savory garlic, and a splash of velvety heavy cream for an irresistibly luxurious texture. A blend of sautéed onions, fresh herbs, and vegetable stock creates a deeply flavorful base, while an immersion blender transforms it into a silky-smooth masterpiece. Perfect as an elegant starter or a cozy main course, this soup is best served warm with a sprinkle of fresh parsley and a side of crusty bread. Whether you're looking for a quick weeknight meal or a crowd-pleasing appetizer, this easy-to-make wild mushroom soup is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 large Garlic cloves
- 1 pound Wild mushrooms (such as cremini, shiitake, and oyster)
- 1 teaspoon Thyme leaves (fresh)
- 1 whole Bay leaf
- 4 cups Vegetable stock
- 1 cup Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- optional Crusty bread (for serving, optional)
Instructions
Prepare the ingredients: finely chop the onion, mince the garlic, and clean and slice the wild mushrooms.
In a large pot, heat the unsalted butter and olive oil over medium heat until the butter is melted and shimmering.
Add the chopped onion and sauté for 4-5 minutes, stirring frequently, until the onion is translucent and softened.
Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it burn.
Add the sliced wild mushrooms to the pot and sauté for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown slightly.
Stir in the fresh thyme leaves and add the bay leaf for added flavor.
Pour in the vegetable stock and bring the soup to a gentle simmer. Allow it to cook for 10-15 minutes, stirring occasionally, to let the flavors meld.
Remove the bay leaf and use an immersion blender to puree the soup directly in the pot until smooth, or transfer the soup in batches to a countertop blender.
Return the blended soup to the pot (if using a countertop blender) and stir in the heavy cream. Cook gently over low heat for another 3-5 minutes, ensuring the soup does not boil.
Season with salt and black pepper to taste. Adjust seasoning if needed.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm with crusty bread, if desired.
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 3841 mg | 167% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 26.5 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 262 mg | 20% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3565 mg | 76% | |
*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.
