Description

A comforting and flavorful creamy wild mushroom soup made with a variety of fresh and dried mushrooms, infused with herbs, garlic, sherry, and finished with a touch of lemon juice and creamy half-and-half for a perfect richness. This soup features caramelized mushrooms and shallots for depth, making it an elegant yet easy-to-make dish perfect for any season.

Ingredients

Scale

Mushrooms

4-5 cups fresh mushrooms (any variety you find)
1 ounce dried mushrooms (optional, can increase fresh mushrooms if omitted)

Vegetables & Herbs

½ cup shallot, finely diced
Fresh thyme or 1 teaspoon dried thyme
2 teaspoons dill
2 cloves garlic, crushed and chopped

Liquids & Dairy

1 cup sherry or any white wine
3 cups vegetable stock or chicken stock
1 cup half and half or milk
4 teaspoons crème fraîche or sour cream (for garnish)

Thickening & Flavoring

4 tablespoons butter
3 tablespoons flour
1 tablespoon lemon juice
Salt and pepper to taste
1 teaspoon concentrated chicken stock or demi-glace (optional)

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Instructions

Rehydrate dried mushrooms: Boil water separately and pour enough boiling water over the dried mushrooms in a bowl to cover them. Let soak for about 10 minutes while you prepare the soup.
Sauté mushrooms and aromatics: In a soup pot or Dutch oven, melt the butter and sauté fresh mushrooms on high heat for about 5 minutes, allowing them to caramelize and develop color. Then add shallots and continue sautéing for another 5 minutes until softened. Add garlic, thyme, dill, and concentrated stock or demi-glace if using; sauté for a few more minutes to blend flavors and soften garlic.
Deglaze with sherry: Slowly pour in the sherry over high heat, scraping the bottom of the pan to release browned bits. Let it cook for a few minutes to reduce slightly.
Add stocks and mushrooms: Pour in the vegetable or chicken stock along with the rehydrated dried mushrooms and their soaking liquid. Bring to a simmer over medium heat and cook for about 10 minutes.
Prepare the slurry: While the soup simmers, whisk flour into the half and half or milk to create a thick slurry.
Thicken the soup: Slowly add the milk slurry to the simmering soup, stirring constantly to incorporate. Continue to simmer for about 15 more minutes until the soup thickens and becomes creamy.
Finish with lemon juice: Stir in the tablespoon of lemon juice right before finishing to brighten the flavors.
Serve: Ladle soup into bowls, garnish each with a teaspoon of crème fraîche or sour cream, and serve with crusty bread for dipping.

Notes

The soup can be refrigerated for up to three days.
Leftover soup freezes well for up to three months.
If you cannot find dried mushrooms, increase the amount of fresh mushrooms instead.
Adding lemon juice just before serving is crucial to highlight and brighten the flavor.
Use of demi-glace or concentrated chicken stock is optional but adds depth.

Nutrition

Serving Size: 1 cup
Calories: 191
Sugar: 3g
Sodium: 450mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 5g
Cholesterol: 20mg