Wild mushroom soup

bowl of wild mushroom soup with another bowl and mushrooms part in view behind

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5 from 2 votes

This simple mushroom soup is full of delicious, earthy flavors with a gentle creaminess. Warming and comforting.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer/Starter, Lunch

Cuisine: American, British

Servings: approx

Calories: 151kcal

Author: Caroline's Cooking

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Ingredients

12 oz portobello mushrooms
8 oz crimini mushrooms
5 oz shitake mushrooms
4 oz onion (4oz is approx ½ large onion, 1 cup once diced)
2 oz leek (2oz is approx ¾ cup once chopped, approx 1 small)
3 tablespoon butter (approx)
3 stems thyme or less if large
½ teaspoon salt approx, to taste
½ teaspoon pepper approx, to taste
1 tablespoon flour
2 tablespoon brandy
4 cups vegetable stock or chicken stock (see notes)
¼ cup heavy cream double cream, or light/single if you prefer or as available

US Customary - Metric

Instructions

Rub clean the mushrooms with a damp cloth and trim off any tough ends (particularly from the shitake). Slice the mushrooms and cut slices into small chunks if large. Dice the onion and cut the leek in half then slice.
Warm roughly 1tbsp (14g, ⅓) of the butter in a medium-large pot (around 3.5 - 4 quart/3.2 - 3.8 litres) over a medium heat and add the onion. Cook, stirring now and then, for a minute to start it softening then add the leek. Cook another 3 - 4 minutes until the onion is fairly opaque and softened.
Add another 1 tablespoon of butter then the chopped mushrooms to the pot along with the thyme and some salt and pepper. Carefully stir, let the mushrooms cook down, stir again to bring some of the bottom layer up and get uncooked mushrooms down then cover.
Let the mushrooms cook down for around 3 - 5 minutes, stirring now and then, until they have all become a darker color, are limp-looking and reduced in volume. You may need to add the additional butter during this time to help ensure they don't become too dry.
Add the flour to the mushrooms and stir through to help absorb excess fat (also helps to thicken). Add the brandy and stir to cook off the alcohol.
Pour in the stock, turn up the heat to bring to a simmer then cover and reduce the heat to keep it simmering rather than boiling heavily. Allow the soup to cook for around 8 - 10 minutes until all of the vegetables are cooked through. Remove the thyme stems and remove the pot from the heat.
Either use an immersion blender in the pot or carefully transfer the soup to a blender and blend until smooth. Add the cream and stir through. Check the soup for seasoning and add a little more salt or pepper as needed. If the soup has cooled too much, warm through a little more but try not to boil after adding the cream then serve.

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Notes

You can alter the mix of mushrooms as you have available/prefer, but keep a similar overall quantity. I recommend at least using about ⅓ portobello, whatever else you have.

You can make a stock with trimmed mushroom stems if you are removing a few - just add in some carrot and onion (can just be peelings) and eg a stem of celery or parsley stems, cover with water and simmer for around 20 minutes.

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