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Creamy Wild Mushroom Soup

This mushroom soup features a blend of foraged and cultivated wild mushrooms simmered with fragrant thyme, garlic, and sherry until tender. Blended into a smooth, velvety consistency with a touch of cream, it offers an earthy, rich texture and a deep, savory flavor profile. The final dish is a warm, creamy bowl with an inviting, rustic appearance.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Seasonal
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound wild mushrooms such as foraged chanterelles, porcini, or cremini
  • 2 cloves garlic finely minced
  • 1 tablespoon fresh thyme chopped
  • 1/4 cup sherry optional, adds depth
  • 1 cup heavy cream
  • 2 tablespoons olive oil or butter
  • 1 medium onion finely chopped
  • 4 cups vegetable or mushroom broth
  • to taste salt and pepper

Equipment

  • Large Pot
  • Immersion blender or regular blender

Method
 

  1. Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes, until it begins to soften and turn slightly golden.
  2. Add the minced garlic to the pot and cook for about 1 minute, stirring constantly. You’ll smell a lovely aroma as the garlic releases its fragrance, but be careful not to burn it.
  3. Introduce the chopped wild mushrooms to the pot and cook, stirring occasionally, until they release moisture and start to brown, about 8-10 minutes. The mushrooms should turn a rich, deep color and fill your kitchen with an earthy scent.
  4. Pour in the sherry and cook for another 2-3 minutes, allowing the alcohol to evaporate and the flavors to concentrate. This step adds a subtle depth to the soup.
  5. Sprinkle the chopped thyme over the mushrooms and stir to combine. Cook for another minute, allowing the herbs to become fragrant.
  6. Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover and let it cook for 15-20 minutes, until the mushrooms are very tender and flavors meld together.
  7. Remove the soup from heat and use an immersion blender to carefully blend it until smooth and creamy. Alternatively, transfer the mixture to a blender in batches and blend until velvety, then return to the pot.
  8. Stir in the heavy cream and heat gently, stirring occasionally. Do not boil after adding the cream to prevent curdling. Season with salt and pepper to taste.
  9. Taste the soup and adjust the seasoning as needed, adding more salt or pepper for balance.
  10. Finally, ladle the hot, velvety mushroom soup into bowls and serve immediately, garnished with a sprig of thyme or a drizzle of cream if desired.

Notes

Use a mix of wild and cultivated mushrooms for depth. Adjust seasoning carefully, especially when adding thyme and sherry. For a richer flavor, simmer longer to intensify earthy notes.