Cream Of Wild Mushroom Soup Recipe

Name: Cream Of Wild Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups vegetable broth; 1/2 cup butter, divided; 1 carrot, cut into matchstick-size pieces; 1/2 white onion, cut into matchstick-size pieces; 1/2 leek, cut into matchstick-size pieces; 2 stalks celery, cut into matchstick-size pieces; 1 clove garlic, minced; 2 small yellow squash, cut into matchstick-size pieces; 2 small zucchini, cut into matchstick-size pieces; 2 ounces shiitake mushrooms, thinly sliced; 2 ounces chanterelle mushrooms, thinly sliced; 2 ounces oyster mushroom caps, coarsely chopped; 2 white button mushrooms, thinly sliced; 1 portobello mushroom, quartered and thinly sliced; 1/4 cup all-purpose flour; 2 1/2 cups heavy whipping cream; 1 pinch cayenne pepper; 1 pinch salt and ground black pepper to taste; 1 bunch chives, chopped

Servings: persons

5 cups vegetable broth
1/2 cup butter, divided
1 carrot, cut into matchstick-size pieces
1/2 white onion, cut into matchstick-size pieces
1/2 leek, cut into matchstick-size pieces
2 stalks celery, cut into matchstick-size pieces
1 clove garlic, minced
2 small yellow squash, cut into matchstick-size pieces
2 small zucchini, cut into matchstick-size pieces
2 ounces shiitake mushrooms, thinly sliced
2 ounces chanterelle mushrooms, thinly sliced
2 ounces oyster mushroom caps, coarsely chopped
2 white button mushrooms, thinly sliced
1 portobello mushroom, quartered and thinly sliced
1/4 cup all-purpose flour
2 1/2 cups heavy whipping cream
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste
1 bunch chives, chopped

1
Pour vegetable broth into a large pot; bring to a simmer over medium heat.
2
Melt 1/4 cup butter in a large saucepan over low heat; increase heat to medium. Add carrot; cook and stir until starting to soften, 3 to 5 minutes. Add onion, leek, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Add yellow squash and zucchini; cook for 2 minutes.
3
Pour carrot mixture into the vegetable broth. Keep broth simmering over low heat.
4
Melt remaining 1/4 cup butter in the saucepan. Cook and stir chanterelle mushrooms, oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter until starting to soften, about 5 minutes. Sprinkle flour over mushroom mixture; stir until a paste forms, 2 to 3 minutes.
5
Stir mushroom and flour mixture into the vegetable broth. Pour in heavy cream; simmer until heated through, about 8 minutes. Season with cayenne, salt, and pepper. Garnish soup with chives.

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 5 cups vegetable broth, 1/2 cup butter, divided, 1 carrot, cut into matchstick-size pieces, 1/2 white onion, cut into matchstick-size pieces, and more.

Yes, Cream Of Wild Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Wild Mushroom Soup

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