This Creamy Wild Mushroom Soup is a delightful ode to the forest, brimming with the earthy richness of mixed wild mushrooms. It’s the perfect way to elevate your soup game, combining the magic of foraged porcinis and chanterelles with a hint of Herbs de Provence. Get ready to embark on a culinary journey through the woods with this delectable recipe.

Very traditional in Latvia is mushroom foraging, it is something that the whole family can do together. That’s the inspiration behind this recipe. The idea was to capture the essence of the forest in a bowl, blending various wild mushrooms with aromatic herbs to create a comforting and luxurious soup.

But make sure you know your mushrooms before you go foraging!

potatoes, carrots, onions, wild mushrooms, garlic for soup

Ingredients:

Mixed wild mushrooms
Carrots and potatoes
Onions and garlic
Fresh sage and dried herbs de Provence (but you can go in any direction herb-wise)
Butter for cooking
Salt and pepper
Some sugar
Paprika and some chili
Stock or water
Cream
Croutons

Instructions:

Prepping the mushrooms and veggies for this Creamy Wild Mushroom Soup is a crucial step to ensure the best flavors in your dish. Start by meticulously cleaning the wild mushrooms with a dry piece of muslin or cheesecloth, avoiding the use of water to preserve their natural aroma. For mushrooms you’ve foraged yourself, be especially thorough in removing any portions affected by worms. When dealing with store-bought mushrooms, skip the cleaning step if they’re prepped.

sauteed vegetables, wild mushrooms and sage

Butter is your friend. Don’t be afraid to use butter to sautee the aromatics and veggies. This will give this creamy mushroom soup that added boost of flavor. After the veggies have turned soft, it is time to add stock. You can use homemade, store-bought, or even a bouillon cube with hot water for this step.

Simmer it all together for some 20 minutes. If you have some favorite dried herbs, you can even make a bouquet garni for this step. I just used fresh sage because it compliments the mushroom flavor really well.

Blend the soup, check for salt, and serve. Best served with a drizzle of heavy cream or creme fresh and some croutons.

Substitutions:

Butter: Use any vegetable oil instead

Potatoes: Use sweet potatoes instead for different nutritional value and additional flavor

Vegetarian: Substitute chicken stock with vegetable stock to make it a vegetarian-friendly dish.

Variations:

Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.

Lighter: Reduce the amount of butter and use low-fat cream or skip the cream entirely for a lighter version.

Top Tips:

When foraging for wild mushrooms, always consult a field guide or an expert to ensure you’re picking safe varieties.

Don’t overcook the mushrooms in the oven; they should just be lightly roasted to enhance their flavor.

A Few More Words About the Recipe:

This Creamy Wild Mushroom Soup is a celebration of the forest’s bounty. It’s warm, hearty, and filled with the umami goodness of wild mushrooms. Whether enjoyed as a comforting meal on a chilly evening or as an elegant starter at a special dinner, this soup will definitely get a place in your autumn recipe top.

Creamy wild mushroom soup

chiliandtonic

This creamy wild mushroom soup is the ode to autumn. Warm and full of flavor

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Prep Time 30

Cook Time 1

Total Time 1 30

Course comfort food, dinner, Soup

Cuisine French, seasonal

Servings 4

Equipment

Immersion or regular blender

Ingredients

2 kg of fresh mixed wild mushrooms different types of porcini mushrooms and chanterelles
400 g peeled potatoes
2 carrots
3 medium-sized sweet onions
Fresh sage
A whole head of garlic
100 g butter
2 tsp salt
1 tsp fresh ground black pepper
1 tsp paprika
1 tsp sugar
½ tbsp dried Herbs de Provence
1,5 l chicken or vegetable stock
Cream for serving optional
Fresh herbs for serving
Croutons for serving

Instructions

Clean and prep your mushrooms. Clean them with a dry piece of muslin or cheesecloth. There is no need to use water if you pick the mushrooms yourself. Cut out and discard any amounts that look affected by worms, also remove the spongy part from the hats of the shrooms. This goes for porcinis. The chanterelles only need to be cleaned from debris. Skip this step if you have purchased prepped mushrooms.
Turn your oven to 200 C with the fan on, place the mushrooms on a sheet pan, and place in the oven for 5 minutes, mix, and do 5 more minutes. This will help dry out some of the moisture.
In a large heavy pot or a Dutch oven add the butter, mushrooms, onions, carrots, and garlic. Sautee for 10 minutes while mixing occasionally.
Add all of the spices and the potatoes. Sautee for 5 minutes
Add the sprig of sage and the stock, and cook on medium for 20 minutes
Using an immersion or regular blender, blend the soup until smooth. If it is too thick, add some water or stock and adjust the seasonings
Serve with fresh herbs, croutons, and optionally fresh cream

Notes

Feel free to switch up the spices and use any of your favorite. Herbs de provance go really well with mushrooms, Italian seasoning and even just salt, pepper and paprika would also work

Keyword chanterelle, creamy, mushrooms, porcini, soup, wild mushroom

FAQ:

What’s the difference between bisque and soup?

Bisque is typically a smooth, creamy soup made with only mushrooms, while soup can be any liquid-based dish with various ingredients, including vegetables, meats, or mushrooms.

What are the most popular mushrooms used in food recipes?

Some of the most popular mushrooms in culinary creations include button mushrooms, cremini mushrooms, shiitake mushrooms, and portobello mushrooms. However, if you’re looking for a more unique and robust flavor profile, wild mushrooms like porcini and chanterelles, featured in this recipe, add an exquisite touch to gourmet meals.