Description
This Cream of Wild Mushroom Soup is a rich, velvety soup made with a variety of wild mushrooms such as shiitake, chanterelle, and morel. Infused with fresh thyme and finished with heavy cream, this comforting soup offers deep earthy flavors perfect for a cozy meal. Easy to prepare in under 40 minutes, it’s ideal as a starter or a light main dish.
Ingredients
Scale
Mushrooms
- 4 cups wild mushrooms (shiitake, chanterelle, or morel), sliced
Vegetables & Herbs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
Liquids & Dairy
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
Fat & Seasoning
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Prepare Mushrooms: Clean the wild mushrooms thoroughly and slice them evenly to ensure they cook uniformly.
- Sauté Aromatics: In a large pot over medium heat, melt the unsalted butter. Add the diced onions and minced garlic, sautéing until they become translucent and fragrant, about 5 minutes.
- Cook Mushrooms: Add the sliced mushrooms to the pot. Cook them until they are softened and have released their juices, approximately 8 minutes, stirring occasionally.
- Add Broth and Simmer: Pour in the low-sodium vegetable broth. Bring the mixture to a boil, then reduce heat and simmer uncovered for about 20 minutes to develop flavor.
- Blend Soup: Using an immersion blender or regular blender, blend the soup until smooth, leaving some chunks of mushrooms if you prefer a bit of texture.
- Add Cream and Season: Stir in the heavy cream and add fresh or dried thyme. Season with salt and pepper to your taste. Warm the soup gently for an additional 5 minutes to combine flavors.
- Serve: Ladle the soup into bowls and garnish with extra thyme sprigs or a few sautéed mushrooms if desired. Serve hot and enjoy.
Notes
- Use a mix of wild mushrooms for the best flavor and texture.
- Low-sodium broth allows you to control the saltiness of the soup.
- For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
- Fresh thyme enhances the herbal notes but dried thyme is a convenient alternative.
- Blend partially if you like some texture in your soup rather than completely smooth consistency.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
