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