This homemade mushroom soup is so creamy, hearty and comforting! A mixture of mushrooms are roasted with caramelized onions, garlic and herbs. Potatoes are added to thicken the soup, and to increase creaminess. A splash of white wine and a drizzle of cream create that perfect finishing touch!
This soup makes a perfect main course meal, or as an appetizer soup for an elegant gathering. Serve with warm crusty bread, and a glass of chilled Chardonnay!
MUSHROOMS:
Creamy mushroom soup from scratch creates a depth of flavor, so different from canned soups. By roasting the mushrooms with the garlic, onion and herbs beforehand makes all the difference - creating the most earthy, hearty, perfectly seasoned mushrooms.
Fresh brown baby bella, cremini, portobello, and chanterelles are all perfect for this recipe.
Stock:
Chicken or vegetable broth work very well for mushroom soup. Personally, I prefer chicken stock. Of course for a complete vegetarian version, use a good quality vegetable stock.
I find by adding a teaspoon of vegetable bouillon brings out an incredible depth of flavor. Try my easy homemade vegetable stock mix here!
Lastly, don't forget a side of warm crusty bread to scoop up all that delicious soup sitting on the bottom.
Enjoy!
xx, Diana
Recipe
WILD MUSHROOM SOUP
Ingredients
- 3 tablespoon butter
- ½ onion
- 3 garlic gloves - minced
- 8 oz baby bella mushrooms
- 8 oz mixed wild mushrooms - chanterelle, portabella, or cremini mushrooms
- 1 teaspoon majoram, or thyme
- ½ cup white wine
- 2 potatoes - russet
- 2 teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon nutmeg
- 3 cup chicken, or vegetable stock
- 1 teaspoon chicken, or vegetable bouillon
- 2 tablespoon heavy cream
Instructions
- 1. Clean, dry, and slice mushrooms. Set aside. Peel and cut potatoes in small chunks.2. Heat butter in a pot over medium-high heat until melted. Sauté onion for about 3 minutes until softened. Add garlic and cook until fragrant, about 1 minute.3. Add mushrooms and majoram, cook about 5 minutes. Reserve a few mushrooms for garnish later on, if you like. Now add the potatoes. Season with salt and pepper. Cook for a few minutes. Then pour in wine. Continue to simmer for about 3 minutes.4. Pour in the chicken stock, cream, and bouillon. Cover and allow to simmer for about 15 minutes, or until the potatoes have softened.5. Turn off the heat, and blend the soup with an immersion blender. Season with freshly grated nutmeg. Taste, and adjust salt/pepper if needed. Return to simmer for another 2 minutes to allow the flavors to meld. Serve, and garnish with a swirl of sour cream, fresh chopped parley and sautéd mushrooms. Enjoy!
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