[Updated Dec 25, 2016] 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!
Based on the recipe by Emeril Lagasse.
Cream of Wild Mushroom Soup
6 tablespoons (90 grams) unsalted butter
- 1 medium yellow onion, chopped
- 1 stalk celery, chopped
- 1/4 teaspoon cayenne
- 1 1/2 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
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup apple juice
- Chicken stock cubes, enough to make 1.5 liters stock
- 1 1/2 cups (400 ml) whipping cream
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, 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.