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A steaming bowl of creamy wild mushroom soup garnished with fresh parsley and served with crusty bread.

Cream of Wild Mushroom Soup

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 1 lb mixed wild mushrooms (cremini, shiitake, oyster, chanterelle), cleaned and sliced
  • 4 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 2 cloves garlic , minced
  • 1/4 cup all -purpose flour
  • 4 cups chicken or vegetable stock
  • 1 cup heavy cream
  • 1 tsp fresh thyme leaves
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp dry sherry
  • 1 tbsp fresh parsley, chopped

Instructions
 

  • Melt butter in a large heavy-bottomed pot over medium-high heat.
  • Add mushrooms and sauté until browned and moisture has evaporated, approximately 12 minutes.
  • Add onion and cook until translucent, approximately 5 minutes.
  • Stir in garlic and thyme; cook for 1 minute until fragrant.
  • Sprinkle flour over the vegetable mixture and stir constantly for 2 minutes to cook out the raw starch.
  • Slowly whisk in stock and sherry, scraping the bottom of the pot to release browned bits.
  • Bring to a boil, then reduce heat and simmer for 15 minutes.
  • Stir in heavy cream and season with salt and pepper.
  • Simmer for an additional 5 minutes until thickened.
  • Serve warm, garnished with fresh parsley.