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Creamy Wild Mushroom Soup
Wohooo, another comforting, creamy soup recipe. I am always having a good day when this dish is on the menu. What’s not to love? Outside the temperatures are dropping day by day, so my brain naturally says YES to everything comforting, hearty and well, delicious, obvi. It’s one of those times of the year that my mind starts going “cookies, soup, pie, brussels sprouts, roast, pumpkin, SOUP!” It’s all over the place, there are SO MANY foods to cook, so many things to try and we only have so many hours in the day. This year I feel like we both kind of silently decided that we are going to stick to the basics most of the time, like making a good roast and baking a good apple strudel, cooking a delicious creamy mushroom soup, but then from time to time, we are going to go all out and get creative, like with yesterday’s chocolate stuffed pears, yum. It’s going great so far and this one is definitely a contender.

 

What's there to love? Oh that's easy. Not only is this wonderful, simple wild mushroom soup quick to make (total time: 35 minutes), there are also zero (nada, none, niente :) fancy ingredients. Only proper, accesible ingredients that are probably already in your pantry. This wild mushroom soup celebrates mushroom foraging, autumn and days turning from warm to freezing cold. They say mushrooms are always in season, so this soup is always in season, however, we feel its place is in autumn and winter. It's creamy, comforting and best eaten hot, with a drizzle of olive oil, a sprinkle of fresh parsley and a slice of good, homemade sourdough bread. Enjoy.

Creamy Wild Mushroom Soup

Creamy Wild Mushroom Soup

Creamy Wild Mushroom Soup

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    4
    people
  • preparation:
    5
    minutes
  • cook:
    30
    minutes
  • total time:
    35
    minutes

METHOD

  • Cook the onion, garlic and herbs

    Peel the onion and garlic cloves and then finely chop them both. Place a pot over medium-high heat. Add the olive oil and butter. Leave the butter to melt, then add the chopped onion, garlic and chopped herbs. Cook for about 5 minutes on low heat.

  • cook the mushrooms

    If you are using fresh mushrooms, clean them and cut on larger chunks. Add the mushrooms to the pot. Cook frozen sliced mushrooms for about 15 minutes and if you are using fresh mushrooms, cook them for about 5 minutes, stirring occasionally.

    Tip
    When cooking the mushrooms it is super important they become beautifully golden brown. That color means that they are becoming caramelized, which means the soup will be full of flavor.
  • Cook the mushroom soup

    Optionally add one tablespoon of white wine to the mushrooms, then pour in the vegetable stock or water. Season with salt and black pepper, then leave the mixture to boil. Once it starts to boil, reduce the heat and cook for about 10 minutes (low simmer).

  • Blend and serve

    Remove the soup from the heat and blend it using an immersion blender (or in a blender). Season to taste with additional salt and pepper if necessary. In a separate small bowl stir to combine sour cream and 100 ml (1/2 cup) of water. Add the mixture to the mushroom soup, stir and serve. Divide the soup between four plates or bowls. Serve with pan-fried mushrooms, croutons, bread and/or fresh chopped parsley. Bon appetite.

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