Cream of Wild Mushroom Soup

Name: Cream of Wild Mushroom Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 serving
Ingredients: 4 cups chicken broth; 1 ½ pounds baby bella mushrooms; 1 cup heavy cream; 5 ounces shiitaki mushrooms; 1 ounce dried porcini mushrooms; 1 cup boiling hot water; ½ cup white wine; ¼ cup shallot; 3 cloves garlic; 3 tablespoon olive oil; 2 tablespoons butter; 2 teaspoons fresh lemon thyme; ½ teaspoon salt; ¼ teaspoon ground black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
6
Calories
294 kcal
Course
Main Course, Soup
Cuisine
American

Cream of Wild Mushroom Soup

Iris Warren

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This velvety Cream of Wild Mushroom Soup is rich, creamy, and packed with earthy mushrooms and fresh herbs. It's elegant enough for special occasions, but easy enough to make any night of the week.

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Ingredients

Servings

4 cups chicken broth
1 ½ pounds baby bella mushrooms sliced
1 cup heavy cream
5 ounces shiitaki mushrooms sliced
1 ounce dried porcini mushrooms
1 cup boiling hot water
½ cup white wine I used Pinot Grigio
¼ cup shallot minced
3 cloves garlic minced
3 tablespoon olive oil
2 tablespoons butter
2 teaspoons fresh lemon thyme or thyme
½ teaspoon salt
¼ teaspoon ground black pepper

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Instructions

Add the dried mushroom mix to a bowl and pour the hot water over the top (to reconstitute).
Add the olive oil and butter to a large pot on medium heat, then add in the mushrooms and sauté for about 5 minutes. Remove the mushrooms and their juices and transfer to a bowl.
Add in the shallot into the pot with some olive oil and cook for another 2 minutes. Add in the garlic and saute for another 15 seconds.
Add the white wine, reconstituted dried mushrooms and the wonderful juices they produced to the pot. Add the sautéed mushrooms back in along with the most of the lemon thyme.
Add in the chicken stock and simmer for 15 minutes. Scoop out a few mushrooms (for garnish) and set aside. Add in the heavy cream and cook another 2 minutes.
Using an immersion blender, puree most of the soup, leaving some chunks of mushrooms. This should thicken the soup nicely, but won't leave it too thick or too thin. Serve with a few of the mushrooms pieces and a sprinkling of the reserved lemon thyme.

Notes

*Note: the recipe has been updated since the recording of the video. Please refer to the ingredients and instructions in the recipe card for the most current info.