Wild Mushroom and Buttermilk Soup
Indulge in the earthy, velvety flavors of Wild Mushroom and Buttermilk Soup, a comforting dish that’s as rustic as it is refined. This recipe combines an aromatic medley of wild mushrooms like cremini, shiitake, and oyster, sautéed to perfection with onions and garlic for a savory base. Enriched with creamy buttermilk and a touch of heavy cream, this soup achieves a silky, tangy richness that perfectly complements the woodsy mushrooms. Fresh thyme and parsley add herbaceous notes, while a quick blend ensures a luscious texture, leaving a few mushroom slices intact for depth and character. Serve this warm, soul-soothing soup with crusty bread or golden croutons for an effortless yet elegant meal, perfect for any season. Keywords: wild mushroom soup, buttermilk soup recipe, creamy soup, rustic soup recipes, easy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 500 grams Wild mushrooms, cleaned and sliced (such as cremini, shiitake, oyster, or chanterelles)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Vegetable broth
- 1 cup Buttermilk
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Chopped fresh parsley, for garnish
- Crusty bread or croutons (optional, for serving)
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter is melted and foamy.
Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the sliced wild mushrooms to the pot and season with salt and black pepper. Cook, stirring occasionally, for 8-10 minutes, or until the mushrooms release their moisture and begin to brown.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low and allow it to cook uncovered for 15 minutes, letting the flavors meld together.
Remove the pot from the heat and use an immersion blender to carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender. Leave a few mushroom pieces unblended for texture, if desired.
Stir in the buttermilk, heavy cream, and fresh thyme leaves. Heat the soup gently over low heat for 2-3 minutes, being careful not to let it boil, as the buttermilk may curdle.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Serve the soup hot, garnished with fresh parsley and accompanied by crusty bread or croutons, if desired.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 5170 mg | 225% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 37.0 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 505 mg | 39% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3878 mg | 83% | |
*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.
