Creamy Mushroom Wild Soup (Printable)

Velvety blend of wild mushrooms simmered with aromatics in a creamy base, perfect for a light meal.

# What You 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

# Directions:

01 - Melt butter in a large pot over medium heat. Add onion, leek, and garlic; sauté gently for about 5 minutes until softened and fragrant, avoiding browning.
02 - Add mushrooms and thyme; cook while stirring occasionally until mushrooms release moisture and begin to brown, approximately 8–10 minutes.
03 - Pour in white wine; simmer for 2–3 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 and simmer uncovered for 20 minutes.
05 - Remove from heat and blend using an immersion blender until smooth and creamy. Alternatively, carefully blend in batches with a standard blender.
06 - Return soup to low heat, stir in heavy cream, and warm gently without boiling. Adjust seasoning to taste.
07 - Ladle into bowls and garnish with fresh herbs and a drizzle of truffle oil if desired.

# Expert Suggestions:

01 -
  • The soup comes together in under an hour, but tastes like you've been simmering it all day.
  • It's elegant enough for unexpected dinner guests but honest enough to make on a quiet Tuesday night for yourself.
02 -
  • Never skip the deglazing step—it feels optional but it's what transforms good mushroom soup into memorable mushroom soup.
  • If your cream curdles or the soup breaks, it's almost always because the heat was too high at the end; this teaches you to respect the gentleness of cream.
03 -
  • Keep dried porcini mushrooms on hand and rehydrate a small handful into warm water, then add both the mushrooms and the soaking liquid to your pot—this adds complexity that catches people off guard.
  • A single pinch of smoked paprika at the very end, stirred in without announcement, creates a subtle depth that people taste but can't name.
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