Cream of Wild Mushroom Soup Recipe

05.01.2017 by LadyAlly

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Yes I know; it has been ages since I’ve last posted anything. With a new baby on the way, I was struggling with morning sickness for a while but finally I’m all better! So, during the Christmas season, I managed to compile some of my favourite recipes (especially when it comes to measurements), so here is one of our common favourite – the ever so popular cream of wild mushroom soup.

Recipe Ingredients

  • 200g oyster mushroom; roughly chopped
  • 400g fresh button mushroom; sliced
  • 200g shiitake mushroom; sliced
  • 2 x medium size onions; roughly chopped
  • 1 tbsp fresh thyme; finely chopped
  • 3 tbsp white wine (optional)
  • 2 tbsp flour
  • 2 cups vegetable (or chicken) broth
  • 1-2 cups water
  • 200ml whipping cream (skip this if you’re vegan)
  • 1/2 tsp salt
  • 1 tsp olive oil

Recipe Directions

  1. In a heavy pot, heat up oil and sauteed onions until soft.
  2. Add butter, and once it is melted, add oyster, button and shiitake mushrooms batch by batch so not to overflow pot.
  3. Sautee mushrooms, and once they become soft and fragrant, deglaze with white wine. Add thyme and stir.
  4. Sprinkle the flour onto sauteed mushrooms and stir.
  5. Add broth and water. I recommend to add 1 cup of water first, then later only add another to thin it down. Bring it to a boil.
  6. Lower the heat into a simmer and stir in the cream and salt. Let it simmer for about 10 minutes and turn off the fire.
  7. Use a hand blender or a regular blender to blend your soup to the consistency you like. I prefer to have a little bit of bite, so I don’t blend until too smooth. (You can do batch by batch if your blender is too small.
  8. Pour it all back into a pot and add water if it is too thick.

Prep time: 10-15 minutes
Cooking time: 30-60 minutes



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