Creamy Mushroom Wild Soup (Printable Version)

Velvety blend of wild mushrooms and herbs simmered to creamy perfection.

# What You Need:

→ Mushrooms

01 - 1 pound mixed wild mushrooms (chanterelle, cremini, shiitake), cleaned and sliced

→ Aromatics

02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 small leek, white part only, sliced

→ Liquids

06 - 3 cups vegetable or chicken stock
07 - ½ cup dry white wine
08 - 1 cup heavy cream

→ Seasonings

09 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
10 - ½ teaspoon freshly ground black pepper
11 - ½ teaspoon sea salt, or to taste
12 - Pinch of ground nutmeg

→ Garnish (optional)

13 - Fresh chives or parsley, finely chopped
14 - Drizzle of truffle oil

# Directions:

01 - In a large pot, melt butter over medium heat. Add chopped onion, sliced leek, and minced garlic. Sauté for about 5 minutes until softened and aromatic without browning.
02 - Add mixed mushrooms and thyme leaves to the pot. Stir occasionally, cooking until mushrooms release moisture and begin to brown, approximately 8 to 10 minutes.
03 - Pour in dry white wine and simmer for 2 to 3 minutes, scraping any browned bits from the bottom to enhance flavor.
04 - Add vegetable or chicken stock along with salt, black pepper, and nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Remove from heat and use an immersion blender to purée the mixture until smooth and creamy. Alternatively, blend in batches using a standard blender.
06 - Return pot to low heat, stir in heavy cream, and gently warm without boiling. Adjust seasoning as needed.
07 - Ladle bisque into bowls and garnish with finely chopped fresh herbs and a drizzle of truffle oil if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but it's ready in under an hour.
  • The cream and mushrooms create this luxurious texture that feels special enough for guests but comforting enough for yourself.
  • You can use whatever mushrooms you find—there's no wrong choice here.
02 -
  • Don't skip the browning of the mushrooms—that's where all the rich, complex flavor comes from, and it's the difference between a good bisque and a forgettable one.
  • If your cream breaks or the soup looks grainy, you've likely overheated it; the fix is to pour it back into a blender with a splash of cold stock and pulse gently until it comes back together.
  • Taste your soup before serving because salt and seasoning can vary wildly depending on your stock and ingredients, and you want to own the final flavor.
03 -
  • Always taste the soup at the end and adjust seasoning—your stock might be salty or mild, so trust your palate over the recipe.
  • If you're nervous about using an immersion blender, a regular blender works just fine; just be careful with hot liquid and blend in small batches with the lid slightly ajar.
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