West Coast Wild Mushroom Soup
User Reviews
5
West Coast Wild Mushroom Soup
Description
In West Coast Wild Mushroom Soup, mixed wild mushrooms are sautéed with diced onion, fresh or dried thyme, bay leaf, and porcini powder, which adds an intense mushroom depth. Half of the sautéed mushrooms are reserved for garnish. Butter and flour form a roux that thickens the soup once broth and white wine are added, followed by simmering to blend the flavors and remove lumps through careful stirring and blending.
The soup is pureed to create a smooth, creamy consistency, then finished with heavy cream to enrich the texture. It is seasoned with salt and pepper and garnished with reserved mushrooms and fresh parsley and thyme before serving, highlighting both the earthy mushroom taste and delicate herb notes.
This soup suits autumn or winter meals and pairs well with crusty bread or a simple salad for a warming entrée or starter.
Ingredients
- 1 tablespoon olive oil
- 5 c mixed wild mushrooms About 1 lb, diced
- 1 ½ c onion diced
- 1 tablespoon thyme or ½ teaspoon dried, sprigs
- 1 bay leaf
- 1 tablespoon porcini mushroom powder Dried porcini mushrooms ground finely in blender or food processor. See note below
- 3 tablespoon butter
- ⅓ c flour
- 4 c chicken broth or vegetable broth
- ¼ c white wine Unoaked, dry
- 1 c heavy cream
- salt to taste
- black pepper to taste
- parsley to garnish
- thyme to garnish
Instructions
- Heat oil on medium in a mid-sized pot, then add onion and saute until translucent. Add mushrooms, thyme, bay and porcini, sprinkle with a pinch of salt and saute until starting to brown lightly. Remove ½ cup of these mushrooms to a bowl and save for garnish.
- Turn heat to low, push mushrooms to side of pan and add butter to other side to melt. Once melted, add flour, stir and cook until lightly bubbling. Add broth and wine and stir vigorously to prevent lumps. Simmer 15-20 minutes, stirring frequently, remove herb sprigs and puree with an immersion blender (or in a regular blender very carefully).
- Add cream, reserving 2 tablespoon if desired for garnish, then season to taste with salt and pepper. Turn off heat as soon as soup cream is heated and pour into bowls, garnishing with herbs, reserved mushrooms and additional cream if desired.
Notes
- Make your own porcini powder by grinding dried porcini mushrooms in a food processor or blender to urgently boost flavor.
- Reserve some sautéed mushrooms before blending to use as a garnish for added texture and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 658mg | 27% |
| Potassium | 847mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 818IU | 16% |
| Vitamin C | 16mg | 18% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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