WILD MUSHROOM SOUP

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Homemade mushroom soup that is so creamy, hearty and comforting! Perfect as a main course meal, or as appetizer soup for an elegant gathering!

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US Customary - Metric

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!

Nutrition

COURSE: Soup

CUISINE: American

KEYWORD: Creamy Mushroom Soup, Mushroom Soup, Wild Mushrooms

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