Wholesome Creamy Wild Mushroom Soup
A rich and flavorful mushroom soup, made with a blend of fresh and dried mushrooms, cream, and a hint of white wine and lemon thyme. Perfect for a cozy meal!
Equipment
- Small Bowl
- Large Pot
- Dutch Oven
- Immersion Blender
Ingredients
- 4 cups chicken broth
- 1 1/2 pounds baby bella mushrooms sliced
- 1 cup heavy cream
- 5 ounces shiitake mushrooms sliced
- 1 ounce dried porcini mushrooms
- 1 cup boiling hot water
- 1/2 cup white wine (like Pinot Grigio)
- 1/4 cup shallot minced
- 3 cloves garlic minced
- 3 tablespoons olive oil
- 2 tablespoons butter
- 2 teaspoons fresh lemon thyme (or regular thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Reconstitute Dried Mushrooms: Place the dried porcini mushrooms in a small bowl and pour the boiling hot water over them. Let them soak for about 10 minutes until they're soft, then carefully drain, reserving the flavorful soaking liquid. You can roughly chop the rehydrated porcini if you like.
- Sauté Fresh Mushrooms: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the sliced baby bella and shiitake mushrooms and cook for about 5 minutes until they've released their moisture and started to get tender. Transfer the cooked mushrooms and their juices to a bowl and set aside.
- Build Flavor Base: Add a tiny bit more olive oil to the pot if needed. Sauté the minced shallot for about 2 minutes until it's soft. Stir in the minced garlic and cook for just 15 seconds more until it's fragrant.
- Deglaze & Simmer: Pour in the white wine, scraping up any delicious browned bits from the bottom of the pot. Add the rehydrated porcini mushrooms along with their reserved, flavorful soaking liquid (be careful to leave any grit behind). Return most of the sautéed fresh mushrooms to the pot (save a few for garnish!) and stir in most of the fresh lemon thyme.
- Add Broth & Cream: Pour in the chicken broth and bring the soup to a gentle simmer. Let it cook for 15 minutes to allow all the wonderful flavors to blend. Stir in the heavy cream and cook for another 2 minutes, just until it's heated through.
- Puree & Serve: Using an immersion blender, carefully blend most of the soup directly in the pot, leaving some mushroom chunks for a nice texture. This will naturally thicken your soup beautifully! Ladle into bowls and garnish with the reserved sautéed mushrooms and a sprinkle of fresh lemon thyme. Enjoy your wholesome, creamy soup!
Notes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Nutrition Information per serving:
- Calories: 294 kcal
- Total Carbs: 8g
- Net Carbs: 4g
- Fats: 25g
- Protein: 5g
