Wild Mushroom Soup
Indulge in the earthy, comforting flavors of this Wild Mushroom Soup, a perfect blend of rustic elegance and rich creaminess. Featuring an assortment of wild mushrooms like cremini, shiitake, oyster, and chanterelles, this soup brings a depth of flavor that's elevated by a splash of dry white wine and fragrant thyme. A hint of heavy cream adds luxurious silkiness, while fresh parsley and a side of crusty bread make it an irresistible meal. Whether blended partially for a chunky texture or fully for a velvety finish, this easy-to-make recipe is ideal for cozy nights or impressing guests. Ready in just 50 minutes, it’s a hearty, vegetarian-friendly delight that’s sure to become a favorite. Perfect for mushroom lovers and those seeking a gourmet twist on comfort food!
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 450 grams Wild mushrooms (such as cremini, shiitake, oyster, and chanterelles), cleaned and roughly chopped
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons All-purpose flour
- 120 milliliters Dry white wine
- 950 milliliters Vegetable stock
- 120 milliliters Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 1 loaf Crusty bread (optional, for serving)
Instructions
In a large pot, melt the butter and olive oil over medium heat.
Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the wild mushrooms to the pot and cook for 10-12 minutes, occasionally stirring, until the mushrooms release their moisture and develop a slight golden color.
Sprinkle in the thyme and flour, stirring well to coat the mushrooms. Cook for 1-2 minutes to eliminate the raw flour taste.
Pour in the white wine, scraping the bottom of the pot to deglaze and lift any browned bits. Let it simmer for 2 minutes.
Add the vegetable stock and stir. Bring the soup to a gentle boil, reduce the heat to low, and let it simmer for 15 minutes.
Using an immersion blender, blend the soup partially to create a creamy base while keeping some mushroom chunks for texture. Alternatively, blend half of the soup in a blender and return it to the pot.
Stir in the heavy cream and season with salt and black pepper. Cook for another 2-3 minutes, ensuring the soup is heated through but not boiling.
Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley and accompanied by crusty bread, if desired.
Nutrition Facts
Calories |
2552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 5612 mg | 244% | |
| Total Carbohydrate | 297.7 g | 108% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 31.8 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 352 mg | 27% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3793 mg | 81% | |
*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.
