The mixture of different types of mushrooms gives this creamy soup an earthy, meaty taste. It's perfect for a cold winter day and is hearty and warming all at once.
This soup has been a favorite in my family for years. I have always been charged with making the soup every Christmas dinner and never is a drop left over.
This soup is easy to make from scratch. Fresh cream, chicken stock, shallots and onions, fresh herbs, a little white wine and the star of the show - fresh mushrooms.
For the best taste, prepare the soup two days before serving. The flavors meld together to make this soup more complex as it sits. Heat the soup slowly when ready to serve.
Wild Mushroom Soup
- 1/2 stick butter, softened
- 2 teaspoons shallots, peeled and minced
- 1/2 cup onion, peeled and diced
- 2 packages assorted wild mushrooms, chopped
- 2 packages Portabella mushrooms, chopped
- 2 packages baby Bella mushrooms, chopped
- Fresh ground pepper
- 1 teaspoon fresh thyme leaves, minced
- 1/2 cup white wine
- 1 tablespoon Worcestershire sauce
- 3 cups chicken stock
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Salt, to taste
Over medium heat, heat the butter in a large saucepan. Add the shallots and onions and sauté until softened and starting to brown.
Add the mushrooms, pepper and thyme. Saute until the mushrooms are softened, about 8 to 10 minutes. Add the wine, Worcestershire and stir to deglaze.
Add the chicken stock and cream and bring to a boil. Simmer 15 min.
Mix the cornstarch and water well and pour into the soup in a thin stream while stirring consistently. Reduce and simmer a minimum of 10 minutes. Add salt and ground pepper to taste. Can be served immediately or refrigerated two days ahead of time for best flavor.
Serves 8. Total time: 30 minutes.