Wild About Creamy Wild Mushroom Soup
Dive into the earthy, luxurious flavors of "Wild About Creamy Wild Mushroom Soup"—a cozy bowl of comfort perfect for any occasion. This velvety soup showcases an irresistible medley of fresh wild mushrooms, such as cremini, shiitake, or chanterelles, sautéed to golden perfection and blended with rich heavy cream and fragrant thyme. A touch of garlic and onion adds depth, while the homemade roux creates the ultimate creamy texture. Perfect as a hearty appetizer or a light main course, this comforting recipe can be served with crusty bread for a satisfying pairing. Whether you're a mushroom enthusiast or simply craving a warm, indulgent soup, this recipe delivers on flavor, freshness, and ease.
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Recipe Information
Ingredients
- 500 grams wild mushrooms (such as cremini, shiitake, or chanterelles)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 piece large onion, finely chopped
- 2 pieces garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 teaspoon fresh thyme, chopped
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- n/a crusty bread (optional, for serving)
Instructions
Clean the wild mushrooms by wiping them with a damp cloth or gently rinsing under cold water. Pat them dry with a paper towel, then slice or chop them into bite-sized pieces.
Heat 2 tablespoons of butter and the olive oil in a large pot over medium heat. Add the mushrooms and sauté for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and are golden brown. Remove the mushrooms from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of butter. Once melted, add the chopped onion and cook for 5-7 minutes, stirring often, until the onion is translucent.
Add the minced garlic and cook for another minute until fragrant, being careful not to brown the garlic.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a light roux.
Gradually add the chicken or vegetable stock, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer.
Return the sautéed mushrooms to the pot, along with the fresh thyme. Simmer the soup for 15-20 minutes to allow the flavors to meld together.
Using an immersion blender, blend the soup until creamy and smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the heavy cream, salt, and black pepper. Heat the soup gently for another 2-3 minutes, being careful not to let it boil.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired, alongside crusty bread for dipping.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 6220 mg | 270% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 15.4 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 146 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2173 mg | 46% | |
*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.
