Teresa's Recipes
Creamy Wild Mushroom Soup
Indulge in the earthy flavors of a forest harvest with this Creamy Wild Mushroom Soup. A medley of wild mushrooms, sautéed to perfection with aromatic garlic and onions, forms the heart of this warming dish. A hint of thyme adds a fragrant note, while a swirl of heavy cream gives it a luxuriously velvety texture. This soup is a heartwarming delight that harkens back to the old-world European tradition of foraging for wild mushrooms in the mossy woods.
Ingredients
- 2 tablespoons Unsalted butter
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1.5 lbs, cleaned and sliced Mixed wild mushrooms
- 1 tablespoon, plus extra for garnish Fresh thyme
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 28g
- Carbs: 20g
- Protein: 7g
- Sodium: 700mg
- Sugar: 5g
Instructions
- In a large pot, melt the butter over medium heat.
- Add the finely chopped onion and minced garlic to the pot. Sauté until the onions are translucent and the garlic is fragrant, about 5 minutes.
- Add the sliced wild mushrooms and fresh thyme to the pot. Continue to cook, stirring occasionally, until the mushrooms have released their juices and become tender, about 10 minutes.
- Sprinkle the flour over the sautéed mushrooms. Stir well to coat the mushrooms in the flour.
- Gradually pour in the broth, stirring constantly to incorporate the flour and prevent lumps from forming.
- Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld together.
- Stir in the heavy cream, and season the soup with salt and black pepper to taste. Cook for an additional 2 minutes.
- Ladle the soup into bowls, garnish with fresh thyme, and serve hot.