Creamy Wild Mushroom Soup with Herbs

Name: Creamy Wild Mushroom Soup with Herbs
Ingredients: 4 Tbsp [55 g] unsalted butter; 1 cup [150 g] chopped shallots; 4 garlic cloves, roughly chopped; ¼ cup [30 g] all-purpose flour; 1½ lb [680 g] mixed wild mushrooms (such as shiitake, oyster, portobello), stemmed and roughly chopped; 1½ lb [680 g] mixed wild mushrooms (such as shiitake, oyster, portobello), stemmed and roughly chopped; 1½ lb [680 g] mixed wild mushrooms (such as shiitake, oyster, portobello), stemmed and roughly chopped; 1½ lb [680 g] mixed wild mushrooms (such as shiitake, oyster, portobello), stemmed and roughly chopped; ½ cup [120 ml] dry white wine; 5 cups [1.2 L] low-sodium chicken broth; 1¼ tsp salt; ½ tsp freshly ground black pepper; ½ cup [120 ml] heavy cream; 1 tsp finely chopped fresh thyme; 1 tsp finely chopped fresh sage; 1 Tbsp finely chopped fresh chives, for garnish; Homemade Herb Croutons or store-bought croutons for garnish; Homemade Herb Croutons or store-bought croutons for garnish

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Once Upon a Chef, the Cookbook

By Jennifer Segal

Published 2018

About

Around holiday time, most grocers sell wild mushrooms in packages that are washed, sliced, and ready to cook, making this soup easy to throw together. What makes it unique is that some of the wine is added at the end—meaning it’s not cooked off—which adds bright flavor that cuts through the earthiness of the mushrooms and richness of the cream. I love this soup as a starter for a dinner party—it’s creamy and flavorful, yet not so rich that it spoils everyone’s appetite.

Ingredients

Starter
Dinner
Soup

Ingredients

Method