It’s Soup Season!!
Maybe where you live, the temperature hasn’t quite come down yet. That’s okay. You can “Pin” or bookmark this recipe for later. Yet here in the mountains of North Carolina, the weather is finally cooling off. I find myself putting on a sweater in the evenings and digging through the fridge for ingredients to make warm, comforting meals. Mushroom soup is one of those dishes that either alights your heart with feverish fits of felicity, or is held in disdain. If you love mushroom soup… YAY!!!! You are in for a real treat! If you hate mushroom soup, I’d like you to let go of your nostalgic dislike of gray glumpy canned soup and try to open your mind to a world of possibilities. We’re making mushroom soup with fresh wild mushrooms, leeks, garlic, fresh herbs, wine, sherry, and oh yes… real cream. Using fresh mushrooms and herbs, and a splash of sherry creates a mushroom soup that is hard to resist. Even for mushroom haters.
Wild Mushroom Soup Tips
The key is to select a mix of wild mushrooms, such as portobello, shiitake, oyster, and chanterelle. Then, saute the mushrooms until they release and re-absorb their juices, elevating the earthy mushroom flavor. Remove some of the mushrooms so you have whole pieces to add back in at the end, and simmer the rest. Once the soup has time to mix and mingle, puree the broth with some mushrooms and leeks to thicken the base. Add the remaining mushroom pieces and the cream at the end, and you have a rich and cozy soup that pairs well with fall salads, grain dishes, and hearty sandwiches.
How to Make Wild Mushroom Soup
Ingredients
Butter (or olive oil) Leeks (or onions) Garlic Cloves Mixed Wild Mushrooms (any variety – fresh shiitake mushrooms, fresh cremini mushrooms, porcini, portobello mushrooms, and/or oyster mushrooms) Fresh Thyme Chicken Stock or Vegetable Stock Dry white wine Dry sherry Heavy cream Salt and black pepper
Instructions
How long does this soup last?
This recipe will last in the fridge for 3 to 4 days in an airtight container. This soup can last in the freezer for up to 6 months.
Can I use the stems of the mushroom as well?
Yes, you can chop the mushroom caps with the stems. Then saute them together until soft.
Can I use white button mushrooms?
Yes, if wild mushrooms are not available, you can use any farmed mushroom variety you can find.
What goes with Cream of Mushroom Soup?
Try with Lt. Dan’s Steakhouse Salad, Steakhouse Caesar Salad, Skillet Steak Bites, Red Lobster Cheddar Bay Biscuits or Easy Homemade Naan.
Other Great Soup Recipes
Low Carb Chicken Mushroom Soup Creamy Skillet Cajun Chicken and Mushroom Recipe Slow Cooker Chicken Wild Rice Soup Irish Creamy Cauliflower Soup Creamy Roasted Tomato Soup with Basil Nana’s Creamy Potato Soup Bacon Cheeseburger Soup (Crockpot or Stovetop) Italian Sausage Tortellini Soup Tom Yum Soup Recipe
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