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Cream of Wild Mushroom Soup

This creamy soup is a real crowd pleaser!

Course Soup
Cuisine American
Prep 15 minutes
Cook 2 hours
Total 2 hours 15 minutes
Servings 6 to 8 servings
Calories 451 kcal
Author Michelle

Ingredients

  • 5 ounces fresh shiitake mushrooms
  • 5 ounces fresh portobello mushrooms
  • 5 ounces fresh cremini or porcini mushrooms
  • 1 tablespoon good olive oil
  • 1/4 pound unsalted butter, divided (1 stick plus 1 tablespoon )
  • 1 cup chopped yellow onion
  • 1 carrot chopped
  • 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves divided
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups chopped leeks white and light green parts (2 leeks)
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine
  • 1 cup half-and-half
  • 1 cup heavy cream
  • 1/2 cup minced fresh flat-leaf parsley
US Customary - Metric

Directions

  1. 1. Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
  2. 2. To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
  3. 3. Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
Nutrition Facts
Cream of Wild Mushroom Soup
Amount Per Serving
Calories 451 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 22g138%
Cholesterol 109mg36%
Sodium 63mg3%
Potassium 533mg15%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 4g4%
Protein 5g10%
Vitamin A 3870IU77%
Vitamin C 15.3mg19%
Calcium 119mg12%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.