Creamy Wild Mushroom Soup

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

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

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

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

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

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.