Northwest Mushroom Soup
Experience the earthy, comforting flavors of the Pacific Northwest with this irresistible Northwest Mushroom Soup recipe. Bursting with the rich, umami goodness of wild mushrooms like chanterelles, oyster, and shiitake, along with cremini mushrooms, this creamy soup is a celebration of autumnal ingredients. Sautéed onions and garlic provide a fragrant base, while fresh thyme and rosemary lend a herbaceous depth. A splash of dry white wine enhances the complexity of the broth, which is then enriched with heavy cream for a velvety finish. Perfectly balanced with a touch of seasoning, this hearty soup is ideal for cozy nights and pairs beautifully with warm, crusty French bread. Ready in under an hour, this savory mushroom soup is a must-try for mushroom lovers and anyone craving a taste of the forest’s bounty.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1.5 pounds wild mushrooms (such as chanterelles, oyster, shiitake), cleaned and sliced
- 8 ounces cremini mushrooms, cleaned and sliced
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon dried rosemary
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 0.5 cup dry white wine (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons parsley, finely chopped (for garnish)
- 1 loaf French bread or crusty baguette (optional, for serving)
Instructions
In a large soup pot or Dutch oven, melt the butter over medium heat and add the olive oil.
Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the wild and cremini mushrooms to the pot. Cook for about 8-10 minutes, stirring often, until the mushrooms release their liquid and become tender.
Sprinkle in the thyme and rosemary, stirring to combine with the mushrooms.
If using white wine, pour it into the pot and cook for 2-3 minutes to let the alcohol evaporate and the liquid reduce slightly.
Pour in the chicken or vegetable broth, stirring to deglaze any bits from the bottom of the pot. Bring the mixture to a gentle simmer.
Simmer for 10 minutes, allowing the flavors to meld together.
Reduce the heat to low and stir in the heavy cream. Cook for another 2-3 minutes, being careful not to let the soup boil.
Season with salt and freshly ground black pepper. Adjust seasoning to taste if needed.
Remove the pot from heat and ladle the soup into bowls.
Garnish each bowl with freshly chopped parsley and serve with slices of French bread or crusty baguette on the side, if desired.
Nutrition Facts
Calories |
2747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 8145 mg | 354% | |
| Total Carbohydrate | 279.6 g | 102% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 27.5 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 26.6 mcg | 133% | |
| Calcium | 222 mg | 17% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4005 mg | 85% | |
*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.
