Description
This Easy Cream of Mushroom Soup features a rich, velvety texture with tender wild mushrooms and aromatic herbs. Made with a mix of shiitake, oyster, and portobello mushrooms, it is enhanced by shallots, garlic, dry white wine, and finished with heavy cream for a comforting and flavorful bowl ideal for any season.
Ingredients
Mushroom Base
- 4 tablespoons unsalted butter
- 1 cup chopped shallots (from 4 medium shallots)
- 4 cloves garlic, roughly chopped
- ¼ cup all-purpose flour
- 1½ lbs mixed wild mushrooms (such as shiitake, oyster, portobello), stemmed and roughly chopped
Liquids and Seasonings
- ½ cup dry white wine, divided
- 5 cups low-sodium chicken broth
- 1¼ teaspoons salt
- ½ teaspoon freshly ground black pepper
Finishing Touches
- ½ cup heavy cream
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh chives, for garnish
- Homemade or store-bought croutons, for serving
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium-low heat. Add the chopped shallots and cook while stirring occasionally until softened, about 4 minutes. Then add the garlic and continue to cook for 2 more minutes until fragrant.
- Create Roux and Add Mushrooms: Stir in the all-purpose flour and cook for 1 minute to eliminate the raw flour taste. Add the chopped mixed mushrooms along with ¼ cup of the white wine, chicken broth, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes until the mushrooms become tender.
- Puree Soup: Using a slotted spoon, remove about 2 large ladlefuls of mushrooms (along with some shallots) and set aside. Then, use a handheld immersion blender to puree the remaining soup in the pot until smooth. Alternatively, let the soup cool slightly and puree in batches using a blender, taking care to avoid splatters by removing the center knob and covering with a dish towel.
- Finish Soup: Stir in the heavy cream, the remaining ¼ cup of white wine, chopped fresh thyme, chopped fresh sage, and the reserved mushrooms. Heat the soup gently until it simmers. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the hot soup into bowls, then garnish with finely chopped fresh chives and croutons for added texture and flavor.
- Make-Ahead Tip: Store any leftover soup in an airtight container in the refrigerator for 3 to 4 days. Reheat gently before serving.
Notes
- Use a variety of wild mushrooms for a deeper, more complex flavor.
- Replacing chicken broth with vegetable broth can make this recipe vegetarian, but heavy cream remains a dairy product.
- For a vegan version, substitute butter with olive oil, use plant-based cream, and vegetable broth.
- If you don’t have a handheld immersion blender, blend the soup carefully in batches using a traditional blender, ensuring to vent properly to avoid splatters.
- Croutons add a delightful crunch – consider homemade garlic or herb croutons for best results.
- Adjust the consistency by adding more broth if you prefer a thinner soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
