Wild Mushroom Soup Recipe

Prep mushrooms

Wipe mushrooms clean with a damp cloth or brush. Trim tough stems and slice larger mushrooms into 1/4-inch slices so the total weighs about 1 lb.

Heat a large heavy pot or Dutch oven over medium-high heat. Add the butter and olive oil until butter foams.

Add the diced onion and a pinch of salt. Sauté 5–7 minutes until translucent and starting to brown at the edges.

Add the minced garlic and thyme; cook 30 seconds until fragrant.

Add the mushrooms in a single layer if possible. Cook, stirring occasionally, until they release their liquid and it evaporates and the mushrooms brown, about 8–10 minutes.

Season with 1 tsp salt and 1 tsp black pepper, tasting and adjusting later.

Sprinkle the 2 tbs flour over the mushrooms and stir to coat. Cook 1–2 minutes to remove raw flour taste.

If using, pour in the white wine to deglaze the pan, scraping up browned bits. Simmer 2–3 minutes until reduced by about half.

Add the stock and bring the mixture to a gentle simmer. Reduce heat to medium-low and simmer 10–12 minutes to allow flavors to marry and the liquid to thicken slightly.

Using an immersion blender, carefully puree the soup to your desired texture: completely smooth for a velouté-style soup or leave some mushroom chunks for texture. Alternatively, transfer batches to a blender and puree, then return to the pot.

Stir in the heavy cream and warm through for 2–3 minutes — do not boil vigorously after adding cream to avoid separation.

Remove the pot from heat. In a small bowl, temper the sour cream by whisking a few tablespoons of the warm soup into the sour cream until smooth, then whisk the tempered sour cream back into the pot. This prevents curdling and yields a silky finish.

Stir in the lemon juice and 1 tsp extra-virgin olive oil. Taste and adjust seasoning with additional salt and pepper if needed.

Ladle the soup into bowls. Garnish each bowl with a dollop (about 1 tbsp) of extra sour cream if desired, a sprinkle of sliced chives, and a light drizzle of olive oil. Finish with a crack of black pepper.

Serve hot with crusty bread.