Description
This creamy wild mushroom soup features a rich blend of caramelized fresh and dried mushrooms, shallots, garlic, and herbs, enhanced by a splash of sherry and a touch of cream. It’s a comforting and elegant homemade soup perfect for mushroom lovers, with a perfect balance of earthiness, acidity from lemon juice, and a smooth, velvety texture.
Ingredients
Scale
Main Ingredients
- 4 tbsp butter
- 4-5 cups fresh mushrooms (any variety)
- 1 ounce dried mushrooms (optional)
- 1/2 cup shallot, finely diced
- 2 cloves garlic, crushed and chopped
- 1 cup sherry (or white wine)
- 3 cups vegetable stock or chicken stock
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Herbs and Seasoning
- Fresh thyme or 1 tsp dried thyme
- 2 tsp dill
- 1 tsp concentrated chicken stock or demiglace (optional)
Thickening and Cream
- 3 tbsp flour
- 1 cup half and half or milk
- 4 tsp crème fraîche or sour cream (for garnish)
Instructions
- Soak Dried Mushrooms: Boil some water separately. Place dried mushrooms in a bowl and cover with boiling water. Let soak for about 10 minutes to rehydrate while starting the soup.
- Sauté Fresh Mushrooms: In a soup pot or Dutch oven, melt butter over high heat. Add fresh mushrooms and sauté for about 5 minutes to develop caramelization and color.
- Add Shallots and Aromatics: Add diced shallot to the pot and cook for another 5 minutes until softened. Then add garlic, thyme, dill, and concentrated chicken stock or demiglace if using. Sauté for a few more minutes to meld flavors and soften garlic.
- Deglaze with Sherry: Pour in sherry while keeping heat high. Stir and scrape the bottom of the pan to loosen all browned bits, cooking for a few minutes to reduce slightly.
- Add Stock and Rehydrated Mushrooms: Pour in vegetable or chicken stock along with soaked dried mushrooms and their soaking liquid. Bring to a simmer over medium heat and cook for about 10 minutes to develop flavor.
- Prepare Flour Slurry: Meanwhile, whisk flour into the half and half or milk until smooth and thickened to create a slurry.
- Thicken Soup: Slowly pour the flour slurry into the simmering soup while stirring continuously. Continue simmering for about 15 minutes until the soup thickens slightly and becomes creamy.
- Finish with Lemon Juice: Stir in lemon juice right before serving to brighten the flavors.
- Serve and Garnish: Ladle soup into bowls and garnish each with a teaspoon of crème fraîche or sour cream. Serve with crusty bread for dipping.
Notes
- This soup delivers deep earthy mushroom flavor enhanced by caramelization and herbs.
- Lemon juice is essential to balance richness and boost the soup’s flavor.
- Using a mixture of fresh and dried mushrooms adds depth and complexity.
- Crème fraîche or sour cream on top adds a tangy richness that complements the soup nicely.
- Serve with crusty bread to soak up the delicious broth.
Nutrition
- Serving Size: 1 serving
- Calories: 191 kcal
- Sugar: 10 g
- Sodium: 793 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 5 mg
