Description
This creamy wild mushroom soup features a rich blend of caramelized fresh mushrooms, aromatic herbs, and a splash of sherry, all brought together with a smooth creamy base. Perfectly balanced with a hint of lemon juice and topped with creme fraiche, this comforting and elegant soup is ideal for a cozy meal or entertaining guests.
Ingredients
Scale
Main Ingredients
- 4 tbsp butter
- 4-5 cups fresh mushrooms (any variety)
- 1 ounce dried mushrooms (optional)
- 1/2 cup shallot, finely diced
- 2 cloves garlic, crushed and chopped
- 1 tsp fresh thyme or 1 tsp dried thyme
- 2 tsp dill
- 1 cup sherry or white wine
- 3 cups vegetable stock or chicken stock
- 1 tsp concentrated chicken stock or demiglace (optional)
- 3 tbsp flour
- 1 cup half and half or milk
- 1 tablespoon lemon juice
- 4 tsp creme fraiche or sour cream
- Salt and pepper to taste
Instructions
- Rehydrate dried mushrooms: Boil water separately and place dried mushrooms in a bowl. Pour enough boiling water over them to cover and let soak for about 10 minutes while you begin the soup preparation.
- Sauté mushrooms and aromatics: In a soup pot or Dutch oven, melt the butter and sauté the fresh mushrooms over high heat until well caramelized, about 5 minutes. Add the diced shallot and continue to sauté for another 5 minutes to soften. Then add garlic, thyme, dill, and optional concentrated stock or demiglace, sautéing a few more minutes to release aromas and melt the concentrate.
- Deglaze with sherry: Pour in the sherry over high heat, stirring and scraping the pan to lift all the flavorful browned bits. Let the alcohol cook off slightly for a few minutes.
- Add stock and dried mushrooms: Pour in the vegetable or chicken stock along with the rehydrated dried mushrooms and their soaking liquid. Bring to a medium simmer and cook for 10 minutes to blend flavors.
- Prepare the slurry: In a separate bowl, whisk the flour into the half and half or milk until smooth and thickened, creating a slurry to thicken the soup.
- Thicken the soup: Slowly pour the milk slurry into the simmering soup while stirring continuously. Continue to simmer gently for 15 more minutes, allowing the soup to thicken and become creamy.
- Finish with lemon juice: Stir in the tablespoon of lemon juice right before serving to brighten the flavors and balance the richness.
- Serve: Ladle the soup into bowls, garnish each with a teaspoon of creme fraiche or sour cream, and serve with crusty bread for dipping.
Notes
- This soup is packed with earthy mushrooms and fresh herbs, enriched by a splash of wine and brightened with lemon juice for a well-rounded flavor.
- Using both fresh and dried mushrooms intensifies the mushroom flavor, but dried mushrooms can be omitted if unavailable, increasing the fresh amount instead.
- Lemon juice is a crucial step to enhance and balance the creaminess and earthiness of the soup.
- Optional concentrated chicken stock or demiglace adds extra depth but can be left out for a lighter or vegetarian version.
- Creme fraiche or sour cream makes an elegant garnish, adding a pleasant tang and creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 191 kcal
- Sugar: 10 g
- Sodium: 793 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 5 mg
