This delicious homemade cream of wild mushroom soup is full of aromas and flavors. Quick to prepare and keeps well in the refrigerator. Mushroom cream soup is a soup based on broth. Which consists of fried mushrooms, which are then puréed and cream is added at the end.
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To begin with, some interpretations of culinary terms:
- Puréeing is the process of turning certain ingredients or the whole dish into purée.
- Caramelization is the darkening of sugar, a process widely used in cooking for its final sweet nutty flavor and brown color. But in general, it is a process of combining certain ingredients. It can be done with sugar, with beer, with honey, with wine, etc.
- Sautéing is a cooking technique that consists of lightly frying the product with or without fat before subsequent heat treatment with periodic stirring.
This recipe uses fresh wild mushrooms, but you can also use frozen ones. Generally, mushrooms tolerate freezing very well, and it does not impact the taste of the finished dish. This gives you the opportunity to treat yourself to a delicious mushroom cream soup at any time of the year, not only during the summer.
👩🍳 Forest mushrooms, so be careful and don’t use mushrooms you’re not sure about.
Although the amount of mushrooms can be reduced, you will need to add potatoes and carrots. The result will change because the soup will no longer be a cream soup, although some people may prefer it more.
A mixture of different forest mushrooms was used to prepare the purée soup: porcini mushrooms, boletus mushrooms, shiitake, and chanterelles. If there are not enough wild mushrooms, feel free to use cream champignons and oyster mushrooms. They can be purchased in the supermarket all year round.
The color of your cream soup will be affected by the composition of mushrooms. More white ones – lighter, Boletus mushrooms – darker.
How to make cream of mushroom soup
First, the mushrooms should be sorted, cleaned and washed, put in a pot, pour broth and cook on low heat for at least 30 minutes.
After the mushrooms are cooked, you need to take out and set aside a handful of mushrooms. If you can, choose small and beautiful pieces. These mushrooms will be added to the purée soup later.
When everything has boiled, you need to pour the entire contents of the pan into a blender and beat to a smooth purée. (You can also use an immersion blender.) Don’t worry that the resulting purée is very dark, cream will be added to it and the soup will lighten up a lot.
👩🍳 It is best to take high-fat cream (double cream) – 33%. Before adding it to the purée, heat it in a separate ladle, but do not boil it. Due to its fat content, the cream will not curdle, like, for example, sour cream or low-fat cream.
Best cream of mushroom soup
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Easy cream of mushroom soup
Mushroom cream soup is a soup based on broth, which consists of fried mushrooms, which are then puréed and cream is added at the end. The soup was created from the French Béchamel sauce and was prepared in the old world for generations. Nowadays, it is most often made with just mushrooms, but you can change that with this recipe.
Ingredients
- Butter – 3 tbsp. l.
- Onion – 1 pc. big
- Garlic – 4 cloves
- Olive oil – 3 tbsp. l.
- Mushrooms – 2 kg. assorted: porcini mushrooms, shiitake mushrooms, chanterelles, and champignon mushrooms
- White wine – 120 gr. (½ cup)
- Flour – 120 gr. (½ cup)
- Chicken broth – 3 liters
- Fatty cream – 360 gr. (1.5 cups)
- Fresh parsley – 3 tbsp. l.
- Fresh thyme – 1 tbsp. l.
- Sea salt and pepper – to your taste
Instructions
Clean and cut the mushrooms.
Finely chop the onion, and squeeze the garlic through a press.
Add the butter to a large saucepan over low heat and fry the onion until nicely caramelized.
Then add the garlic and cook for 1–2 minutes, or until fragrant.
Add the mushrooms (leave a handful), reduce the heat and simmer for 15–20 minutes or until the mushrooms are cooked. Stir often.
Deglaze with white wine and cook until absorbed, about 5 minutes. Stir regularly. Add the flour and mix thoroughly.
Pour in the chicken broth and bring the soup to a boil, reduce the heat to low and cook the mushrooms for 30–40 minutes, the soup should be thick.
Turn off the fire. Purée the soup with a hand or regular blender until smooth.
Add cream and mix.
Your almost creamy wild mushroom soup is ready.
Greens, salt, and pepper.
While the mushrooms are cooking in the broth, heat the pan, add olive oil.
Add the remaining mushrooms.
Fry until golden, add greens, salt, and pepper to your taste.
Serve the dish with a spoonful of fried mushrooms on top and herbs.
Bon appétit!
Notes
If, for some reason, you don't have chicken stock, you can use vegetable stock or water.
If the soup is not thick after puréeing, add a slurry consisting of 1/3 cup cornstarch mixed with ¼ cup cold water and bring the soup to a boil.
Caramelizing onions is one of the most important steps to ensure their delicious taste.
Sautéing the mushrooms is crucial to getting more flavor out of the mushrooms.
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Nutrition Information
Serving Size
10 servingsAmount Per Serving Calories 86,5Total Fat 6,4gSodium 340mgCarbohydrates 5,1gProtein 2,5g
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