Creamy wild mushroom soup

Soup weather is right around the corner (though honestly for me, I would eat soup all year round). And I am here to tell you this comforting, creamy wild mushroom soup recipe is incredibly delicious and so easy to make.

Full of earthy flavors and nothing like the thick, shiny congealed and condensed grossness that comes out of a can.

This homemade wild mushroom soup comes together with only a few ingredients, and served up with a big hunk of sourdough or French bread…I mean, it doesn’t get any better.

• Prep Time: 20minutes minutes
• Cook Time: 25minutes minutes

Ingredients

• 4 tablespoon butter
• 4-5 cups fresh mushrooms use whatever variety you find at the store
• 1 ounce dried mushroom of choice if you can’t find any that is all good, just leave it out and maybe increase the fresh mushrooms
• ½ cup shallot finely diced
• fresh thyme or a teaspoon of dried thyme
• 2 teaspoon dill
• 2 cloves garlic crushed and chopped
• 1 cup sherry or whatever white wine you have on hand
• 3 cups vegetable stock or use chicken stock
• 3 tablespoon flour
• 1 cup half and half or milk
• 1 tablespoon of lemon juice see note below – for real, it is important
• 4 tsp creme fraiche or sour cream
• salt and pepper
• 1 teaspoon concentrated chicken stock or demiglace this is optional

Instructions

• Boil some water separately. Place your dried mushroom in a bowl. Pour just enough boiling water over them to cover and let site for about 10 minutes while you begin the soup recipe.
• In your best soup pot or a dutch oven, melt the butter and sauté the fresh mushrooms over high heat. You want a lot of color and caramelization on these so mushrooms first for about five minutes or so, stirring them around, then add your shallot or onion. Continue sauteeing for another five minutes to soften the onion, then add the garlic, thyme, dried dill and concentrated stock or demiglace (if using) and sautee just a few more minutes to melt the stock concentrate and soften the garlic.
• Slowly pour in the sherry, while still on a high heat, and stir and scrape all the crispy goodness at the bottom of the pan for a few minutes. Pour in your stock, the rehydrated dried mushrooms and their liquid. Bring to a simmer on medium and let this cook for about 10 minutes.
• In the meantime, add your flour to you rhalf and half or milk (this is called a slurry) and whisk it up nice and thick.
• After simmering the soup for about 10 minutes, slowly pour in the milk slurry, while stirring. Stir this completely into the soup and continue to simmer. This will thicken and ‘cream’ up the soup a bit, but not making it too thick – just perfect. Simmer for maybe 15 more minutes. And last but HUGE step – stir in your lemon juice right before finishing.
• Garnish each bowl with a lil bit of creme fraiche or sour cream and nice hunk of bread for dipping.

Notes

Soup will last for up to three days in the fridge or you can freeze leftovers for up to three months.

Nutrition

Calories: 191kcal | Carbohydrates: 28g | Fat: 2g