Creamy Wild Mushroom Soup

Creamy Wild Mushroom Soup

If you’re a mushroom lover, you’ll love this soup. If you’re not, this may not be the soup for you. It’s packed with bold wild mushroom flavor. This recipe uses a combination of fresh mushrooms and dried ones, including fresh chanterelles and dried porcinis. These mushrooms can run a bit on the pricey side so you can use button mushrooms in lieu of either one.

If you’d like a milder mushroom flavor, you can replace some of the wild mushrooms with button mushrooms. To add an even bolder mushroom flavor, use some of the leftover liquid from soaking the dried mushrooms to make the broth. The mushroom reserved liquid measured at about 4 cups so you’ll need to add 2 cups of broth. Enjoy!

mushrooms-for-soupsoaked-mushrooms-for-soup

Creamy Wild Mushroom Soup
Serves: 8
 
Ingredients
  • 2 ounces dried mushrooms (porcini or other), soaked and reconstituted
  • 2 garlic cloves, chopped
  • 1 medium onion, chopped
  • 8 ounces fresh chanterelle mushrooms, chopped
  • 1 cup yams, chopped (about 1 medium yam)
  • 6 cups low-sodium vegetable broth
  • 1½ cup non-dairy milk
  • fresh parsley, to garnish
Instructions
  1. Beforehand, soak dried mushrooms in water for 30 minutes. Strain to remove resin but keep mushroom liquid if using to make stock.
  2. In a large stockpot over medium heat, place garlic and onions and cook with lid on, stirring occasionally, for about 5 minutes until onions are translucent.
  3. Add chanterelle mushrooms and gently cook for 3 minutes. Add dried mushrooms, yams, and broth and bring to a boil. Cover and simmer for 30 minutes.
  4. Remove from heat. Using an immersion hand blender or high powdered blender, puree soup until smooth. Transfer back to stockpot. Add milk and stir. Serve hot with parsley to garnish.
Notes
Nutrition Facts: Calories 152; Fat 6g; Sat Fat 1g; Chol 5mg; Sodium 304mg; Carb 18g; Fiber 3g; Protein 8g.

 

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Comments

  1. says

    Oooh, chanterelles in mushroom soup. That sounds — and looks — heavenly. You better set another seat at your table — because I may come knocking at your door just to enjoy this. ;)

  2. says

    What a gorgeous soup! I love the addtition of the yam – for flavor, color and nutrition! The other evening I had a wonderful creamy mushroom soup at a friend’s house – it was delicious but packed with cream. I love this lighter version and can’t wait to try it. It would go perfectly with my Christmas menu!

    p.s. love the new logo/header!

  3. says

    I am not a fan of mushrooms in whole form but I cook with them often. This soup looks rich and delicious and its going on my list of things to try :)

    • RavieNomNoms says

      Oh I adore mushrooms so I am sure that I would really like this…it looks so fantastic! Whoever is getting to enjoy your Christmas menu is in for a treat! Merry Christmas!

  4. says

    I am so annoyed I married a mushroom hater. Really stinks as there’s nothing I love more (well maybe cheese and chocolate). This recipe looks amazing.

  5. says

    Great tip on the stock. I just recently discovered mushroom stock from a friend, and I LOVE it. Mushrooms have great flavor and the stock is a very nice sub for veg. broth. This soup looks fantastic.

  6. says

    I will definitely try this recipe, I have a whole container of dry mushrooms that I got at Costco. The soup looks delicious, so creamy and tasty :-)

  7. says

    This sounds fabulous!!! I looove mushroom soup, actually I haven’t been able to stop thinking about it since we had that amazing soup at Foodbuzz Fest. This one looks like something I would definitely like, and I can appreciate that you used the liquid from soaking the mushrooms to make the stock. I bet the rest of your Christmas menu is awesome too!

  8. says

    Oh, look at that huge pile of mushrooms! I love mushrooms so I love seeing a sight like that. Creamy mushroom soup is my favorite, so I am envious of your guests at christmas. Yum!

    • Birgitt says

      Lovely dish! I assume the yams provide your thickener.

      Question on the chantrelles. I cook with them frequently and it takes more than 3 minutes to cook off the liquid they release. I am guessting that you don’t care about excess liquid since you are making soup?

  9. says

    Oh my, it looks spectacular!

    It’s hard not to get sucked in to the hustle and bustle of the holidays! I’m finally finished with all my errands and am not leaving my house again until December 26th. :)

  10. says

    I’m glad that among all the cookies posts going around there if also a wonderful mushroom soup. I love love love mushrooms so I’ll totally go wild with this. Thanks for sharing and Marry Xmas!

  11. says

    Hi Trish

    I love mushroom soup, especially when you use more of the exotic mushrooms! what a wonderful earthy flavor! Using yams to thicken the soup is such an excellent idea!
    Here is wishing you and your family a healthy and happy Holidays!
    Dennis

  12. says

    I LIKE IT! LOVE IT! You know mushrooms are my thing, Trish! And I’m stoked there’s no cream in this and just 2% milk. I can’t wait to make it soon! It’s a bit nippy here in the evenings :-( and this will be a perfect soup to warm us up.

  13. says

    That looks like it’s got a really great depth of flavor with the mushroom water & stock & fresh chanterelles. Were you at Foodbuzz Fest? They had this amazing creamy mushrooms soup at the taste pavilion that has had me dreaming of mushroom soup for weeks. This is going on the “to make” list now.

  14. says

    I have a such a weakness for mushroom soup, but like you, I’m not a big fan of the cream laden versions. This looks just perfect! I happen to have all the ingredients on hand and might just toss this together for dinner tonight! Thank you!

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