CategorySoups, Vegetarian
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.
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
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