In this wild mushroom soup recipe, we’ll show you how to make a warm bowl of goodness that’s perfect for chilly days or anytime your body craves a little comfort.
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Ingredients
- 2 tablespoons salted butter
- 1 tablespoon extra virgin olive oil
- 1 medium shallot (coarsely chopped)
- 3 ribs celery (coarsely chopped)
- ½ cup white wine
- 1 ½ pounds wild mushrooms, or any mushrooms (cleaned and coarsely chopped)
- 2 tablespoons fresh thyme leaves
- 1 ½ teaspoons fine sea salt
- ½ teaspoon ground black pepper
- 3 cups chicken broth
- 1 cup heavy cream (optional)
Equipment
- Dutch Oven (or large soup pot)
- Immersion Blender (or upright blender)
Wild Mushroom Soup Instructions
- Warm the butter and olive oil in a large pot or large Dutch oven over medium heat. When the butter froths, toss in the shallot and celery, sautéeing them in the hot fat until they soften and become fragrant – about 6 minutes. Deglaze the pan by stirring in the white wine, scraping up any browned bits on the bottom of the pot.
- Stir in the mushrooms. Sprinkle them with thyme, salt, and pepper. Stirring occasionally, let the mushrooms cook with the shallot and onions until they soften and release their liquid, about 3 minutes further.
- Pour in the broth and bring to a boil over medium-high heat. When the pot reaches a boil, turn down the heat to medium-low and simmer until the mushrooms are completely soft and cooked through – about 20 minutes further.
- Turn off the heat and stir in the cream. Then, blend the soup with an immersion blender until smooth. Ladle into bowls and serve right away, or transfer it to the fridge to keep up to 3 days.
Compliments of the “Nourished Kitchen.”
