Creamy Mushroom Wild Soup (Printable)

Velvety soup showcasing wild mushrooms simmered with aromatics and rich cream for warmth.

# What You'll Need:

→ Mushrooms

01 - 1 lb mixed wild mushrooms (chanterelle, cremini, shiitake), cleaned and sliced

→ Aromatics

02 - 2 tbsp unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 small leek, white part only, sliced

→ Liquids

06 - 3 cups vegetable or chicken stock
07 - ½ cup dry white wine
08 - 1 cup heavy cream

→ Seasonings

09 - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
10 - ½ tsp freshly ground black pepper
11 - ½ tsp sea salt (adjust to taste)
12 - Pinch of ground nutmeg

→ Garnish (optional)

13 - Fresh chives or parsley, finely chopped
14 - Drizzle of truffle oil

# Directions:

01 - Melt butter in a large pot over medium heat. Add onion, leek, and garlic; sauté gently until softened and fragrant, about 5 minutes, ensuring no browning occurs.
02 - Add mushrooms and thyme; cook, stirring occasionally, until mushrooms release moisture and start to brown, approximately 8 to 10 minutes.
03 - Pour in white wine and simmer for 2 to 3 minutes, scraping up any browned bits from the pot’s bottom.
04 - Add stock, salt, pepper, and nutmeg. Bring to a boil then reduce heat; simmer uncovered for 20 minutes.
05 - Remove from heat and purée using an immersion blender until smooth, or carefully blend in batches with a standard blender.
06 - Return to low heat, stir in cream, and gently warm through without boiling. Adjust seasoning to taste.
07 - Ladle into bowls; garnish with fresh herbs and a drizzle of truffle oil if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but it's ready in less than an hour.
  • The velvety texture comes from blending, not flour or cornstarch, so it feels naturally luxurious.
  • One pot means minimal cleanup after an impressive dinner.
02 -
  • Don't brown your aromatics when sautéing; gentle cooking keeps them sweet and mild, which makes the mushroom flavor shine instead of compete.
  • The cream must be added after blending to prevent curdling, and it should never boil once it's in the pot or the soup will break and look grainy instead of luxurious.
03 -
  • Always taste the soup after seasoning and adjust before serving, because every broth varies and your salt preference is the final truth.
  • If you don't have an immersion blender, a regular blender works perfectly; just let the soup cool slightly first and blend in batches, which takes a few extra minutes but delivers the same silky result.
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