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Cream of Wild Mushroom Soup

A creamy, comforting soup packed with fresh mushroom flavor. Also excellent as a base for casseroles.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Soup
Cuisine American, French
Servings 8

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

  1. Apple juice plus a bit of apple cider vinegar is one substitute option for white wine.  See here for more options.
  2. While homemade chicken stock is best, for convenience I sometimes use 6 cups of water plus 2 chicken stock cubes.