Go Back
Wild Mushroom Soup

Velvety Wild Mushroom Soup Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 oz dried porcini mushrooms
  • 1 lb mixed fresh mushrooms (shiitake, cremini, oyster)
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium yellow onion
  • 2 cloves garlic
  • 1 small potato (about 5 oz)
  • 4 cups low-sodium vegetable or chicken broth
  • 2 tsp fresh thyme leaves
  • 2 tbsp dry sherry
  • 1 tsp soy sauce or tamari
  • Kosher salt and black pepper
  • Crème fraîche or heavy cream for serving (optional)

Method
 

  1. Steep the dried porcini in 2 cups hot water for 20 minutes, then chop and strain the liquid.
  2. In a large pot, brown the sliced fresh mushrooms in batches with olive oil until crisp-edged.
  3. Add butter, onion, garlic, and soaked porcini, then deglaze with sherry.
  4. Pour in the porcini liquid, broth, soy sauce, thyme, potato, and browned mushrooms, and simmer for 15 minutes until the potato is tender.
  5. Blend the soup until smooth using an immersion blender or regular blender.
  6. Ladle into bowls and finish with crème fraîche, thyme leaves, and black pepper.

Notes

If you plan to freeze the soup, leave out the optional cream and freeze after blending. When you reheat, a quick blitz with an immersion blender brings back the creamy consistency.