Wild Mushroom Soup Recipe

Name: Wild Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 6 ounces mixed wild mushrooms (oyster, chanterelles, shiitakes, porcini), all sliced; 6 to 8 ounces cultivated mushrooms, sliced; 5 shallots, chopped; 3 garlic cloves, chopped; Freshly grated nutmeg to taste; Salt and pepper to taste; 1/2 to 1 teaspoon fresh lemon juice; 2 to 3 tablespoons flour; 4 to 6 cups vegetable stock; 1 bay leaf; 2/3 cup heavy cream; 4 tablespoons chopped chives

Servings: persons

3 tablespoons butter
6 ounces mixed wild mushrooms (oyster, chanterelles, shiitakes, porcini), all sliced
6 to 8 ounces cultivated mushrooms, sliced
5 shallots, chopped
3 garlic cloves, chopped
Freshly grated nutmeg to taste
Salt and pepper to taste
1/2 to 1 teaspoon fresh lemon juice
2 to 3 tablespoons flour
4 to 6 cups vegetable stock
1 bay leaf
2/3 cup heavy cream
4 tablespoons chopped chives

1
Melt the butter in a large skillet. Add the mushrooms, shallots and garlic and saute over medium-high heat until the mushrooms are browned in spots. Season with nutmeg, salt, pepper and lemon juice, and cook a few moments longer.
2
Transfer the mushrooms to a soup pot. Deglaze the skillet with a little water, scraping up all the bits on the bottom of the pan. Sprinkle the flour over the mushrooms and cook a few minutes over medium heat, stirring constantly. Add the stock, deglazing liquid from the pan, and the bay leaf, stir well, then simmer until the soup is richly flavored and slightly thickened, about 15 to 20 minutes. Stir in the cream and heat through. Taste and adjust the seasonings.
3
Serve the soup sprinkled with chives.
4
PER SERVING: 315 calories, 5 g protein, 24 g carbohydrate, 24 g fat (15 g saturated), 78 mg cholesterol, 98 mg sodium, 2 g fiber.

558

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 13 ingredients. The key ingredients include: 3 tablespoons butter, 6 ounces mixed wild mushrooms (oyster, chanterelles, shiitakes, porcini), all sliced, 6 to 8 ounces cultivated mushrooms, sliced, 5 shallots, chopped, and more.

Yes, 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.

Wild Mushroom Soup

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