This creamy soup is filled with generous amounts of mushrooms, and is seriously the best I have ever tasted. I will not make cream of mushroom soup any other way ever again. A portion of this recipe was used for the Emerilized Green Bean Casserole, and the rest was served as a starter. Definitely worth the ingredients and the effort!
In this recipe, I use a mix of white button, shiitake, and oyster mushrooms. Cremini (brown button mushrooms) and portobello also work very well, so use whatever that is available to you. Whichever you choose, I highly recommend using a variety of mushrooms, for a more complex, “restaurant quality” flavor.
Based on the recipe by Emeril Lagasse.
Step by Step
In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes.
When the vegetables are soft, add the garlic and cook for 30 seconds.
Next, add the mushrooms, thyme, salt, and pepper, and cook, stirring, the mushrooms give off their liquid and start to brown, about 7 minutes.
Add the apple juice and apple cider vinegar, bring to a boil and cook until glazed, about 2 minutes.
Add the stock, and return to a boil.
Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.
Remove from the heat and purée with a hand-held immersion blender, or in batches in a food processor or blender.
Add the cream, return to a simmer, and cook for 5 minutes.
Remove from the heat and adjust seasoning, to taste. Serve warm.
Cream of Wild Mushroom Soup
Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion chopped
- 1 stalk celery chopped
- ¼ teaspoon cayenne pepper powder
- 1 ½ teaspoons minced garlic
- 200 grams shiitake mushrooms wiped clean, stems trimmed, and sliced
- 200 grams oyster mushrooms wiped clean, stems trimmed, and sliced
- 200 grams button mushrooms wiped clean, stems trimmed, and sliced
- 2 teaspoons fresh thyme leaves about 2 sprigs, OR ½ teaspoon dried
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup apple juice see Note 1
- 1 teaspoon apple cider vinegar see Note 1
- 6 cups chicken stock see Note 2
- 400 ml whipping cream generous 1½ cups
Instructions
- In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes.
- Add the garlic and cook for 30 seconds.
- Add the mushrooms, thyme, salt, and pepper, and cook, stirring, the mushrooms give off their liquid and start to brown, about 7 minutes.
- Add the apple juice and apple cider vinegar, bring to a boil and cook until glazed, about 2 minutes.
- Add the stock, and return to a boil.
- Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.
- Remove from the heat and purée with a hand-held immersion blender, or in batches in a food processor or blender.
- Add the cream, return to a simmer, and cook for 5 minutes.
- Remove from the heat and adjust seasoning, to taste. Serve warm.
Notes
- Apple juice plus a bit of apple cider vinegar is one substitute option for white wine. See here for more options.
- While homemade chicken stock is best, for convenience I sometimes use 6 cups of water plus 2 chicken stock cubes.
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