Savory Wild Mushroom Soup Recipe

Name: Savory Wild Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 tablespoons butter; 1 large carrot, finely chopped; 1 stalk celery, finely chopped; 3 large shallots, thinly sliced; 3 cloves minced garlic; Kosher or sea salt, freshly ground black pepper, and crushed red pepper to taste; 1 bay leaf; 1 Parmesan rind, preferably Parmigiano-Reggiano; 1 pound assorted chopped wild mushrooms, such as shiitake, crimini, chanterelle, or oyster; 1 tablespoon fresh rosemary, minced; 1 tablespoon fresh sage, minced; 1 tablespoon fresh thyme, minced; 15 ounces drained and rinsed canned or dried cannellini beans; 1/2 cup good quality dry white wine; 4 cups chicken stock, preferably homemade; 1/4 cup heavy cream

Servings: persons

3 tablespoons olive oil
3 tablespoons butter
1 large carrot, finely chopped
1 stalk celery, finely chopped
3 large shallots, thinly sliced
3 cloves minced garlic
Kosher or sea salt, freshly ground black pepper, and crushed red pepper to taste
1 bay leaf
1 Parmesan rind, preferably Parmigiano-Reggiano
1 pound assorted chopped wild mushrooms, such as shiitake, crimini, chanterelle, or oyster
1 tablespoon fresh rosemary, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
15 ounces drained and rinsed canned or dried cannellini beans
1/2 cup good quality dry white wine
4 cups chicken stock, preferably homemade
1/4 cup heavy cream

1
In a large Dutch oven or soup pot, add the olive oil and butter over medium heat. When the butter melts, add carrot and celery and saute for about 15 minutes, stirring often.
2
Add the shallots and continue to cook for about 5 minutes. Stir in the garlic and cook for another 5 to 10 minutes, until the shallots are browned and all vegetables are soft.
3
Sprinkle in kosher or sea salt, freshly ground black pepper, and crushed red pepper, to taste. Toss in the bay leaf and Parmesan rind.
4
Add mushrooms, stirring well to incorporate. Cook down for about 5 minutes and add the rosemary, sage, and thyme.
5
Continue to stir the mixture until mushrooms have reduced, about 5 minutes, and add cannellini beans, stirring them in until warmed.
6
Deglaze pot with white wine, removing any browned bits with a wooden spoon, and allow to reduce for a couple of minutes.
7
Pour in chicken stock, and simmer for 10 to 15 minutes, allowing flavors to mingle. Remove bay leaf and Parmesan rind.
8
Puree soup with a stick blender until very smooth. Stir in cream and serve with desired toppings. Enjoy!

844

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 17 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 tablespoons butter, 1 large carrot, finely chopped, 1 stalk celery, finely chopped, and more.

Yes, Savory 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.

Savory Wild Mushroom Soup

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