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Cream Of Wild Mushroom Soup Recipe

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Creamy Wild Rice Mushroom Soup Making Thyme for Health
Creamy Wild Rice Mushroom Soup Making Thyme for Health from www.makingthymeforhealth.com

Description

This cream of wild mushroom soup recipe is a warm and comforting dish that is perfect for chilly weather. It is made with a combination of wild mushrooms, cream, and other ingredients that come together to create a rich and flavourful soup.

Prep Time

The prep time for this recipe is around 20 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

The ingredients needed for this recipe are:
  • 1 pound of mixed wild mushrooms
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 4 cups of chicken or vegetable broth
  • 1 cup of heavy cream
  • 2 tablespoons of butter
  • Salt and pepper to taste
  • Parsley for garnish

Equipment

To make this recipe, you will need:
  • A large pot or dutch oven
  • A wooden spoon or spatula
  • A knife and cutting board
  • An immersion blender or regular blender

Method

Here are the steps to make this delicious soup:
  1. Begin by cleaning the mushrooms and slicing them into small pieces.
  2. Melt the butter in a large pot or dutch oven over medium heat.
  3. Add the diced onions and minced garlic to the pot and stir until they are softened and fragrant.
  4. Add the sliced mushrooms to the pot and cook for 8-10 minutes, or until they have released their moisture and are browned.
  5. Add the chicken or vegetable broth to the pot and bring it to a boil.
  6. Reduce the heat to a simmer and let the soup cook for 30-35 minutes, or until the mushrooms are very tender.
  7. Using an immersion blender or regular blender, puree the soup until it is smooth and creamy.
  8. Stir in the heavy cream and season with salt and pepper to taste.
  9. Garnish with chopped parsley and serve hot.

Notes

This soup can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 2 months.

Nutrition Info

Here is the nutrition information for this recipe:
  • Serving size: 1 cup
  • Calories: 250
  • Total fat: 20g
  • Saturated fat: 12g
  • Cholesterol: 65mg
  • Sodium: 500mg
  • Total carbohydrates: 13g
  • Dietary fiber: 2g
  • Sugar: 5g
  • Protein: 6g

Recipes FAQ

Q: Can I use other types of mushrooms in this recipe?
A: Yes, you can use any type of mushroom that you like in this recipe. Just make sure to adjust the cooking time accordingly. Q: Can I substitute the heavy cream with a non-dairy alternative?
A: Yes, you can use coconut cream or another non-dairy alternative in place of the heavy cream. Q: Can I freeze this soup?
A: Yes, this soup can be frozen for up to 2 months.

Recipe Tips

- To save time, you can use pre-sliced mushrooms instead of cleaning and slicing them yourself.
- For a richer flavour, you can add a splash of white wine to the soup while it is cooking.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- Don't skip the garnish! Chopped parsley adds a pop of colour and flavour to the finished soup.

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