Wild Mushroom Soup

This Wild Mushroom Soup is a rich, velvety blend of earthy wild mushrooms, fragrant herbs, and creamy broth. Perfect for cozy evenings, it’s vegetarian, gluten-free optional, and a comforting, gourmet dish ready in under an hour.

Why You’ll Love This Recipe

This Wild Mushroom Soup is a soul-warming bowl of comfort that elevates humble mushrooms into a gourmet experience. A medley of wild mushrooms like shiitake, oyster, and cremini delivers deep, earthy umami, perfectly balanced by aromatic thyme and a touch of creaminess. Ready in under an hour, it’s ideal for cozy dinners, special occasions, or impressing guests with its restaurant-quality flavor. This vegetarian, gluten-free optional soup is versatile—serve as a starter or pair with crusty bread for a hearty meal. Easy to customize with your favorite mushrooms or dairy-free options, it’s a wholesome, flavorful dish with leftovers that reheat beautifully for next-day indulgence.

Recipe Tips and Tricks

• Dry Mushrooms: Clean with a damp cloth to avoid waterlogging; promotes better browning.
• Sauté in Batches: Prevents steaming and ensures golden, flavorful mushrooms.
• Use Good Broth: High-quality vegetable broth enhances depth; homemade is best.
• Blend Carefully: Use an immersion blender for safety; leave some texture if desired.
• Taste Before Serving: Adjust salt, pepper, or lemon for perfect balance.
• Fresh Herbs: Thyme or rosemary adds vibrancy; dried works but use less.
• Thicken Naturally: Simmer to reduce or add a potato for creamy texture.
• Deglaze Pan: Use wine or broth to capture flavorful browned bits.

Yield: 6 Servings

Wild Mushroom Soup

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Velvety wild mushroom soup with earthy flavors and creamy broth.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

• ¼ cup dry white wine (optional)
• ½ cup heavy cream
• 1 lb mixed wild mushrooms (shiitake, oyster, cremini), sliced
• 1 medium onion, diced
• 1 tsp fresh lemon juice
• 1 tsp fresh thyme
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh parsley, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• Salt and pepper to taste

Instructions

1. Prep Mushrooms: Clean mushrooms with a damp cloth; slice thinly for even cooking.
2. Sauté Mushrooms: Heat olive oil in a large pot; cook mushrooms in batches 6-8 minutes until golden.
3. Cook Aromatics: Add onion and garlic to pot; sauté 4-5 minutes until soft and fragrant.
4. Deglaze (Optional): Pour in white wine; scrape up browned bits for extra flavor.
5. Add Thyme: Stir in thyme; cook 1 minute to release its earthy aroma.
6. Add Broth: Pour in vegetable broth; bring to a simmer and cook 10 minutes.
7. Blend Soup: Use an immersion blender to blend partially, leaving some mushroom texture.
8. Add Cream: Stir in heavy cream; simmer 5 minutes for velvety richness.
9. Season: Add lemon juice, salt, and pepper; taste and adjust for balance.
10. Serve: Garnish with parsley; enjoy warm with crusty bread or a side salad.

Notes

• Use a wide pot for even mushroom browning and better flavor.
• Blend to desired texture; leave chunks for heartier soup.
• Leftovers are great as a sauce base for pasta or grains.
• Serve with a drizzle of truffle oil for a gourmet touch.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 180Total Fat 10gSaturated Fat 5gUnsaturated Fat 5gCholesterol 28mgSodium 285mgCarbohydrates 13gFiber 2gSugar 6gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Wild Mushrooms (1 lb): Shiitake, oyster, cremini mix for depth; fresh for best flavor.
• Vegetable Broth (4 cups): Low-sodium for control; homemade for richness.
• Onion (1 medium, diced): Yellow for sweetness; shallots for milder flavor.
• Garlic (3 cloves, minced): Fresh for bold aroma; powder (1 tsp) as backup.
• Heavy Cream (½ cup): Adds richness; coconut milk for vegan option.
• Thyme (1 tsp, fresh): Earthy flavor; dried (½ tsp) as substitute.
• Olive Oil (2 tbsp): Extra virgin for sautéing; butter for richer taste.
• White Wine (¼ cup, optional): Dry for depth; extra broth if alcohol-free.
• Lemon Juice (1 tsp, fresh): Brightens flavors; white wine vinegar as substitute.
• Parsley (2 tbsp, chopped): Fresh garnish; chives or dill as alternatives.

Variations and Substitutions

• Vegan: Use coconut milk or cashew cream instead of heavy cream.
• Gluten-Free: Naturally GF; ensure broth and wine are compliant.
• Mushroom Mix: Add porcini or chanterelle for luxury; cremini alone for budget.
• Spicy Twist: Include ¼ tsp red pepper flakes or chili oil.
• Herb Swap: Use rosemary, sage, or tarragon instead of thyme.
• Low-Fat: Skip cream or use low-fat milk for lighter soup.
• Protein Boost: Add white beans or tofu for heartiness.
• Grain Add-In: Stir in cooked barley or farro for texture.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze up to 3 months; thaw overnight in fridge.
• Reheating: Warm on stove with splash of broth; microwave gently.

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Until you can read, Vegan Mushroom Wellington