Creamy Wild Mushroom Soup
This umami-flavored soup is absolutely delicious, and makes a great start to your next holiday dinner. We used a combination of shiitake and brown mushrooms in our version, but feel free to experiment with oyster mushrooms, porcinis or chantrelles. This recipe makes 4 full-sized servings or 8 starter course servings.
PREP TIME
10 minutes
COOK TIME
45 minutes
Ingredients
1 pound mushrooms, brushed clean, tough stems removed and sliced
1 small yellow onion, finely chopped
2 cloves garlic, minced
8 cups good-quality chicken or vegetable stock (we like Kitchen Basics brand)
3 tablespoons olive oil
3 tablespoons butter
3 tablespoons heavy whipping cream
1/4 cup dry sherry
1 teaspoon soy or tamari sauce
Leaves from 1 large sprig fresh tarragon, chopped
1 teaspoon salt, plus more to taste
1/2 teaspoon white pepper
1 small yellow onion, finely chopped
2 cloves garlic, minced
8 cups good-quality chicken or vegetable stock (we like Kitchen Basics brand)
3 tablespoons olive oil
3 tablespoons butter
3 tablespoons heavy whipping cream
1/4 cup dry sherry
1 teaspoon soy or tamari sauce
Leaves from 1 large sprig fresh tarragon, chopped
1 teaspoon salt, plus more to taste
1/2 teaspoon white pepper
Directions
Melt butter and oil in a large stock pot or Dutch oven to medium-high. Add onions and mushrooms; season with a teaspoon of salt and white pepper. Cook, stirring occasionally, until the onions become slightly brown and the mushrooms begin to release their liquid, about 6-8 minutes. Add garlic and cook for 2 more minutes.
Add sherry, making sure to scrape up any brown bits off of the bottom of the pan with a wooden spoon. Let sherry reduce for two minutes. Add the stock and soy or tamari sauce and bring to a simmer. Reduce heat to medium-low and cook soup, uncovered, for 30 minutes. Remove soup from heat, stir in cream and season with salt, if needed.
Garnish with fresh tarragon leaves and serve immediately.
Add sherry, making sure to scrape up any brown bits off of the bottom of the pan with a wooden spoon. Let sherry reduce for two minutes. Add the stock and soy or tamari sauce and bring to a simmer. Reduce heat to medium-low and cook soup, uncovered, for 30 minutes. Remove soup from heat, stir in cream and season with salt, if needed.
Garnish with fresh tarragon leaves and serve immediately.
Looking for inspiration? Try these recipes:
Tomato Orzo Soup
Our Favorite French Onion Soup
Whiskey Bacon BBQ Baby Back Ribs
