Description
This creamy wild mushroom soup combines a variety of fresh and dried mushrooms with aromatic herbs, sherry, and a silky milk slurry to create a rich yet light soup perfect for warming up any day. The caramelized fresh mushrooms and shallots layered with delicate thyme and dill bring deep, earthy flavors, while a splash of lemon juice brightens the final dish. Garnished with crème fraîche and served with crusty bread, this elegant soup is both comforting and sophisticated.
Ingredients
Scale
Base Ingredients
- 4 tablespoons butter
- 4-5 cups fresh mushrooms (any variety)
- 1 ounce dried mushrooms (optional, increase fresh mushrooms if omitted)
- ½ cup shallot, finely diced
- 2 cloves garlic, crushed and chopped
Herbs and Seasonings
- Fresh thyme or 1 teaspoon dried thyme
- 2 teaspoons dill
- Salt and pepper, to taste
- 1 teaspoon concentrated chicken stock or demi-glace (optional)
- 1 tablespoon lemon juice
Liquids and Thickener
- 1 cup sherry or white wine
- 3 cups vegetable stock or chicken stock
- 3 tablespoons flour
- 1 cup half and half or milk
Garnish
- 4 teaspoons crème fraîche or sour cream
Instructions
- Rehydrate dried mushrooms: Boil some water separately and place the dried mushrooms in a bowl. Pour enough boiling water over them to cover and let sit for about 10 minutes while you start the soup.
- Sauté mushrooms and aromatics: In a heavy soup pot or Dutch oven, melt the butter over high heat. Add the fresh mushrooms and sauté for about 5 minutes to develop caramelization and color. Add the diced shallot and continue sautéing for another 5 minutes to soften the shallot. Stir in garlic, thyme, dill, and the concentrated chicken stock or demi-glace if using, cooking a few minutes more until fragrant and combined.
- Deglaze with sherry: Pour in the sherry while keeping the heat high. Stir and scrape the browned bits from the bottom of the pot for a few minutes to build flavor.
- Add stocks and mushrooms: Add the vegetable or chicken stock, along with the rehydrated dried mushrooms and their soaking liquid. Bring the soup to a medium simmer and cook for about 10 minutes.
- Prepare milk slurry: In a separate bowl, whisk together the flour and half and half (or milk) until smooth and thickened, forming a slurry.
- Thicken the soup: Slowly pour the milk slurry into the simmering soup while stirring continuously. Continue to simmer for approximately 15 minutes until the soup is thickened and creamy but not too thick.
- Finish with lemon juice: Stir in the lemon juice just before removing the soup from heat to brighten the flavors.
- Serve: Ladle the soup into bowls and garnish each with a teaspoon of crème fraîche or sour cream. Serve with bread for dipping to complete the meal.
Notes
- Soup will keep in the refrigerator for up to three days or can be frozen for up to three months.
- If dried mushrooms are unavailable, simply increase the fresh mushrooms accordingly.
- The lemon juice is essential for flavor balance and should not be omitted.
- Use a good quality sherry or white wine for best results.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 191
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg