Cream of Wild Mushroom Soup
This rich and flavorful Cream of Wild Mushroom Soup recipe guides you through preparing a deeply savory mushroom stock from stems and creating a velvety soup base with leeks and mushroom caps. Finished with half-and-half and heavy cream, it delivers a luxurious texture and profound earthy taste, perfect for a comforting meal.
Equipment
- 2 Large Pots One for stock, one for soup base
- 1 Fine-Mesh Strainer For straining mushroom stock
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Ladle For stirring and serving
Ingredients
Main
- 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 1 stick plus 1 tablespoon unsalted butter, divided
- 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
Instructions
- 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 they are big, cut them into bite-sized pieces. Set aside.
- 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.
- 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.
Notes
1. Mushroom Handling: Always wipe mushrooms clean with a dry paper towel instead of washing them. Mushrooms are like sponges and will absorb water, which can dilute their flavor and prevent proper browning. Browning is key for deep umami.2. Flavor Foundation: Ensure thorough browning of the mushroom stems for the stock and the leeks/mushroom caps for the soup. This Maillard reaction develops a rich, complex flavor that is essential for a truly great mushroom soup. Don't rush these steps.3. Stock Concentration: The specified stock volume (4.5 cups) is important for consistency. If you have less, add water. If you want a more intense mushroom flavor, you can simmer the stock slightly longer to reduce it further before adding to the soup base.4. Cream Integration: Once the half-and-half and heavy cream are added, do not bring the soup to a boil. Gentle heating is crucial to prevent the dairy from curdling, ensuring a silky, smooth texture. Maintain a low simmer just until heated through.5. Seasoning: Taste and adjust seasoning at every stage, especially after adding the stock and then again after the cream. Flavors can change as the soup reduces and dairy is incorporated. A final pinch of salt and pepper can make all the difference.