Creamy Wild Mushroom Soup

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DifficultyBeginner

Creamy Wild Mushroom Soup is a rich, velvety soup bursting with deep earthy flavors from a mix of wild mushrooms. Infused with garlic, shallots, and fresh thyme, this comforting dish is perfect for a cozy meal and pairs beautifully with crusty bread.

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Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
For the Soup
 ½ kg mixed wild mushrooms (cremini, shiitake, oyster, or porcini, sliced)
 2 tbsp unsalted butter
 1 tbsp olive oil
 1 small onion or 2 shallots (finely chopped)
 3 cloves garlic (minced)
 1 tsp salt
 ½ tsp black pepper
 1 tsp fresh thyme leaves (or 1/2 teaspoon dried thyme)
 ½ tsp smoked paprika (optional, for depth)
 ¼ cup dry white wine (optional, for extra flavor)
 4 cups vegetable or chicken broth
 1 cup heavy cream or coconut milk (for a dairy-free option)
 ¼ cup sour cream or crème fraîche (for extra creaminess)
 1 tsp Worcestershire sauce (optional, for umami)
 1 tbsp cornstarch mixed with 2 tablespoons water (for thickening, optional)
For Garnish and Serving
 Sautéed mushrooms
 Fresh thyme or parsley
 A swirl of cream
 Crusty bread or garlic toast
Sauté the Mushrooms
1
  • Heat Butter and Oil:
    • In a large pot over medium heat, melt the butter with the olive oil.
  • Cook the Mushrooms:
    • Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and start to brown.
  • Add Aromatics:
    • Stir in the chopped onion (or shallots) and garlic.
    • Cook for 2-3 minutes until fragrant.
Build the Soup Base
2
  • Deglaze with Wine (Optional):
    • Pour in the white wine and scrape up any browned bits from the bottom of the pot.
    • Let it simmer for 2 minutes until the alcohol evaporates.
  • Add Broth and Seasonings:
    • Pour in the vegetable or chicken broth, then add salt, black pepper, thyme, smoked paprika, and Worcestershire sauce.
  • Simmer the Soup:
    • Bring to a boil, then reduce heat and let it simmer for 15 minutes.
Blend and Finish the Soup
3
  • Blend Until Smooth:
    • Use an immersion blender to blend the soup until smooth.
    • For a chunkier texture, blend only half and leave some mushroom pieces intact.
  • Add Cream and Thicken (If Needed):
    • Stir in heavy cream (or coconut milk) and sour cream.
    • If a thicker consistency is desired, mix 1 tablespoon cornstarch with 2 tablespoons water, then stir it into the soup.
    • Simmer for 5 more minutes until creamy.
Serving Suggestions
4
  • Ladle into Bowls:
    • Serve hot and garnish with extra sautéed mushrooms and fresh thyme.
  • Drizzle with Cream:
    • Swirl a little heavy cream on top for an elegant finish.
  • Pair with Bread:
    • Serve with crusty bread, garlic toast, or a side of roasted vegetables.
Pro Tips
5
  • For Extra Umami: Add a splash of soy sauce or a teaspoon of miso paste.
  • Make It Vegan: Use coconut milk instead of heavy cream and vegetable broth instead of chicken broth.
  • Storage: Keeps well in the fridge for 3 days; can be frozen without the cream for up to 2 months.

 

Ingredients

For the Soup
 ½ kg mixed wild mushrooms (cremini, shiitake, oyster, or porcini, sliced)
 2 tbsp unsalted butter
 1 tbsp olive oil
 1 small onion or 2 shallots (finely chopped)
 3 cloves garlic (minced)
 1 tsp salt
 ½ tsp black pepper
 1 tsp fresh thyme leaves (or 1/2 teaspoon dried thyme)
 ½ tsp smoked paprika (optional, for depth)
 ¼ cup dry white wine (optional, for extra flavor)
 4 cups vegetable or chicken broth
 1 cup heavy cream or coconut milk (for a dairy-free option)
 ¼ cup sour cream or crème fraîche (for extra creaminess)
 1 tsp Worcestershire sauce (optional, for umami)
 1 tbsp cornstarch mixed with 2 tablespoons water (for thickening, optional)
For Garnish and Serving
 Sautéed mushrooms
 Fresh thyme or parsley
 A swirl of cream
 Crusty bread or garlic toast

Directions

Sauté the Mushrooms
1
  • Heat Butter and Oil:
    • In a large pot over medium heat, melt the butter with the olive oil.
  • Cook the Mushrooms:
    • Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and start to brown.
  • Add Aromatics:
    • Stir in the chopped onion (or shallots) and garlic.
    • Cook for 2-3 minutes until fragrant.
Build the Soup Base
2
  • Deglaze with Wine (Optional):
    • Pour in the white wine and scrape up any browned bits from the bottom of the pot.
    • Let it simmer for 2 minutes until the alcohol evaporates.
  • Add Broth and Seasonings:
    • Pour in the vegetable or chicken broth, then add salt, black pepper, thyme, smoked paprika, and Worcestershire sauce.
  • Simmer the Soup:
    • Bring to a boil, then reduce heat and let it simmer for 15 minutes.
Blend and Finish the Soup
3
  • Blend Until Smooth:
    • Use an immersion blender to blend the soup until smooth.
    • For a chunkier texture, blend only half and leave some mushroom pieces intact.
  • Add Cream and Thicken (If Needed):
    • Stir in heavy cream (or coconut milk) and sour cream.
    • If a thicker consistency is desired, mix 1 tablespoon cornstarch with 2 tablespoons water, then stir it into the soup.
    • Simmer for 5 more minutes until creamy.
Serving Suggestions
4
  • Ladle into Bowls:
    • Serve hot and garnish with extra sautéed mushrooms and fresh thyme.
  • Drizzle with Cream:
    • Swirl a little heavy cream on top for an elegant finish.
  • Pair with Bread:
    • Serve with crusty bread, garlic toast, or a side of roasted vegetables.
Pro Tips
5
  • For Extra Umami: Add a splash of soy sauce or a teaspoon of miso paste.
  • Make It Vegan: Use coconut milk instead of heavy cream and vegetable broth instead of chicken broth.
  • Storage: Keeps well in the fridge for 3 days; can be frozen without the cream for up to 2 months.

Notes

Creamy Wild Mushroom Soup
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