Creamy Mushroom Wild Soup (Printable View)

Velvety bisque with wild mushrooms, aromatics, and cream, perfect for a comforting and elegant starter.

# 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, or to taste
12 - Pinch ground nutmeg

→ Garnish (optional)

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

# How To Make It:

01 - Melt butter in a large pot over medium heat. Add onion, leek, and garlic, sautéing gently without browning for about 5 minutes until softened and fragrant.
02 - Add mushrooms and thyme, cooking with occasional stirring until mushrooms release moisture and begin to brown, approximately 8 to 10 minutes.
03 - Pour in white wine, simmering for 2 to 3 minutes while scraping browned bits from the pot’s base.
04 - Add stock, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Remove from heat and blend soup until smooth using an immersion blender or standard blender in batches.
06 - Return soup to low heat, stir in cream, and gently warm through without boiling. Adjust seasoning to taste.
07 - Ladle soup into bowls and garnish with fresh herbs and a drizzle of truffle oil if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than you'd expect.
  • Wild mushrooms transform into pure velvet, and your kitchen will smell absolutely incredible.
  • Naturally vegetarian and deeply satisfying as either a starter or a light meal.
02 -
  • Never let the cream boil or it will break and look grainy instead of silky—low heat is your friend here.
  • The soup continues to thicken slightly as it cools, so if it seems a bit loose when hot, it's probably perfect.
  • If you accidentally over-salt it, a splash of stock or a peeled potato simmered for a few minutes will save you.
03 -
  • Use an immersion blender rather than a traditional blender whenever possible—it keeps more of the soup's body intact and you avoid the mess of hot liquid transfers.
  • If the soup seems too thick after blending, you can thin it with a splash of warmed stock, but it's better to go slightly thick since cream thickens it further.
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