Wild Mushroom Soup Recipe

Soups and Salads

1. 1

   Prepare the vegetables: clean and slice the wild mushrooms; finely chop the shallots and mince the garlic.

2. 2

   In a large heavy-bottomed pot, melt the butter with the olive oil over medium heat.

3. 3

   Add the shallots and sauté until translucent and fragrant, about 5–7 minutes.

4. 4

   Add the garlic and cook for 1 minute more, stirring to avoid burning.

5. 5

   Add the mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 8–10 minutes.

6. 6

   Deglaze with the white wine; simmer until reduced by about half, scraping up any browned bits.

7. 7

   Stir in the thyme, salt, pepper, and bay leaf.

8. 8

   Pour in the stock; bring to a gentle simmer and cook 15–20 minutes to meld the flavors.

9. 9

   Remove the bay leaf. Purée the soup to desired texture using an immersion blender directly in the pot, or carefully blend in batches until smooth or leaving some texture.

10. 10

    Stir in the heavy cream and heat through. Adjust seasoning with salt and pepper.

11. 11

    If desired, whisk in sour cream or crème fraîche for extra silkiness.

12. 12

    Ladle into bowls and serve hot, garnished with chopped parsley and, if desired, extra mushrooms.