Creamy Wild Mushroom Soup
This Creamy Wild Mushroom Soup is so comforting and rich in flavor. Made with mixed mushrooms, garlic, and a splash of cream, it comes together in just 30 minutes.
This Creamy Wild Mushroom Soup is so comforting and rich in flavor. Made with mixed mushrooms, garlic, and a splash of cream, it comes together in just 30 minutes.
- Carbohydrate 0.17823125 g
- Cholesterol 0 mg
- Fat 0.022071875 g
- Fiber 0.0940624988079071 g
- Protein 0.077096875 g
- Saturated Fat 0.004153125 g
- Serving Size 1 1 people (104g)
- Sodium 1.4171875 mg
- Sugar 0.0841687511920929 g
- Trans Fat 0.006925 g
- Calories 1 calories
Step-by-step
- Add the dried mushrooms to a small bowl and cover with hot water, set aside.
- Add the olive oil to a pot on a medium heat.
- Add the chopped onion to the pot and saute for 1-2 minutes.
- Add the fresh chopped mushrooms and cook down for 10 minutes until softened and reduced in size.
- Add the garlic to the pot and stir.
- Let the mushrooms and onions cook down for another minute or two.
- Add the dried mushrooms to the pot along with the soaking liquid being careful not to pour in any sediment.
- Add the vegetable stock and simmer the soup for 10-15 minutes.
- Blitz until smooth with a hand-held blender then add the cream and stir.
- Serve in large bowls with a drizzle olive oil and some parsley.
Home cooks frequently commit the error of washing fresh mushrooms under running water before slicing them, which saturates their porous cellular structure like a sponge and prevents proper browning in the pan. Fungi require dry cleaning with a soft brush or damp cloth to remove residual dirt while preserving their natural capacity to absorb flavorful fats during cooking. European culinary traditions have long relied on foraged ingredients to build deep umami profiles during colder months, using dried specimens to concentrate broths long before modern commercial stocks existed. Rehydrating dried porcini mushrooms in hot water creates an intensely concentrated liquor that forms the backbone of this potage, though cooks must always strain the soaking liquid through a fine mesh or coffee filter to discard the gritty sediment that naturally settles at the bottom of the bowl. When sweating the chopped onions in olive oil over medium heat, maintain patience until the alliums turn translucent rather than rushed brown, because excessive heat will bitter the aromatics. Fresh thyme and finely chopped garlic demand precise timing, entering the pot only during the final sixty seconds of mushroom reduction to prevent the volatile allicin compounds from burning and turning acrid. Simmering the vegetable stock for fifteen minutes allows the cellular walls of the fungi to break down completely before the immersion blender transforms the mixture into a velvety emulsion. Heavy cream introduced at the very end rounds out the earthy notes without masking the distinct characteristics of the wild varieties used.
