Wild Mushroom Soup With Ham Recipe

Name: Wild Mushroom Soup With Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp olive oil; 2 tbsp butter; 6 oz Black Forest ham, finely diced; 1 None red onion, peeled and finely chopped; 5 cloves garlic, peeled and crushed; 5 oz Oyster and Chanterelle mushrooms, wiped and sliced; 1 tbsp tomato paste; 1 1/2 cups dry red wine; 2 cups heavy cream; None pinch grated nutmeg; 4 None medium egg yolks; None None dark chocolate shavings, to serve (optional)

Servings: persons

2 tsp olive oil
2 tbsp butter
6 oz Black Forest ham, finely diced
1 None red onion, peeled and finely chopped
5 cloves garlic, peeled and crushed
5 oz Oyster and Chanterelle mushrooms, wiped and sliced
1 tbsp tomato paste
1 1/2 cups dry red wine
2 cups heavy cream
None pinch grated nutmeg
4 None medium egg yolks
None None dark chocolate shavings, to serve (optional)

1
Heat 1 tsp of the olive oil and the butter in a pan and cook diced ham for 2-3 mins. Add the onion, garlic and most of the mushrooms and cook for 2-3 mins. Stir in the tomato paste and cook for 1 min then gradually pour in the red wine and boil for 1 min. Reduce heat and stir in 3/4 of the cream. Simmer gently for 2-3 mins, stirring constantly. Add the nutmeg and season with salt and freshly ground black pepper. Remove from the heat, cool 5 mins then, using an immersion blender, puree the soup in the pan. Return to the heat. Whisk together the remaining cream and the egg yolks and add to the pan. Simmer very gently, stirring constantly, until thickened.
2
For the topping, heat the rest of the olive oil in a frying pan and saute the remaining mushrooms over high heat until tender and golden. Serve the soup in warmed bowls topped with the sauteed mushrooms and chocolate shaving, if using.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 tsp olive oil, 2 tbsp butter, 6 oz Black Forest ham, finely diced, 1 None red onion, peeled and finely chopped, and more.

Yes, Wild Mushroom Soup With Ham 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.

That's it — enjoy your meal!

Wild Mushroom Soup With Ham

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions