Wild Mushroom Soup
Dive into Autumn with Our Exquisite Wild Mushroom Soup
As the leaves turn and the air crisps, there’s nothing quite as comforting as a warm, earthy soup. Today, we’re sharing a recipe for a truly special dish: our Wild Mushroom Soup. This isn’t just any mushroom soup; it’s a flavour explosion that will transport you to the heart of a French forest.
This recipe encourages you to go beyond the standard button mushroom and explore a medley of varieties – straw mushrooms, girolles, porcini… the more diverse the mushrooms, the more complex and rewarding the flavour. Don’t be afraid to experiment! The addition of white wine isn’t just for flavour; it helps prevent oxidation, ensuring a beautifully coloured and vibrant soup.
We’ve kept the method simple, allowing the natural flavours of the mushrooms to shine. A quick sauté, a gentle simmer with chicken broth and thyme, and a final blend create a velvety smooth texture. The finishing touch? Sautéed mushroom ‘crayon’ and gold enoki for a delightful visual and textural contrast, a sprinkle of fresh parsley, and a generous grating of Parmesan cheese.
This soup is perfect as a sophisticated starter, a light lunch, or a cozy dinner. It’s a guaranteed crowd-pleaser and a wonderful way to showcase the bounty of the season.
Tips for the Perfect Wild Mushroom Soup:
- Mushroom Variety: Don’t limit yourself to just one type! A mix of mushrooms adds depth and complexity.
- Fresh Thyme: Using fresh thyme sprigs imparts a brighter, more aromatic flavour than dried.
- Blending: For an ultra-smooth soup, use an immersion blender or carefully transfer the soup to a regular blender.
- Garnish: The garnish is key! The sautéed mushrooms, parsley, and Parmesan add visual appeal and enhance the flavour.
Frequently Asked Questions
Q: Can I use dried mushrooms?
A: Absolutely! Rehydrate them in warm water first, and use the soaking liquid as part of the chicken broth for an even more intense mushroom flavour.
Q: What if I can’t find all the mushroom varieties?
A: Don’t worry! Use whatever fresh mushrooms are available. Cremini, shiitake, or oyster mushrooms are all excellent substitutes.
Q: Can this soup be made ahead of time?
A: Yes, you can make the soup a day or two in advance. Store it in the refrigerator and reheat gently before serving. Add the garnish just before serving.
Q: Is this soup vegetarian/vegan?
A: This recipe, as written, is not vegetarian or vegan due to the chicken broth. You can easily make it vegetarian by using vegetable broth. To make it vegan, use vegetable broth and omit the Parmesan cheese or substitute with a vegan alternative.
Q: What wine pairs well with this soup?
A: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, would be a lovely pairing. A light-bodied red wine, like Pinot Noir, could also work well.
Wild Mushroom Soup
Ingredients
- 500 g Button mushrooms Combine with other mushroom types for more flavor
- 30 g Butter
- 200 ml Chicken broth
- 1 sprig Thyme
- 100 ml White wine Prevents oxidation
- To taste Salt and pepper
- 50 g Mushroom 'crayon' and gold enoki
- To taste Parsley
- To taste Grated Parmesan
Instructions
- Combine the button mushrooms with any mushrooms of at least 2 or 3 kinds as straw mushrooms, girolle mushrooms, porcini mushrooms to diversify the flavour.
- Sauté the mushrooms in butter.
- Add the white wine and cook until absorbed.
- Add the chicken broth and thyme. Bring to a boil, then simmer for 15 minutes.
- Remove the thyme and blend the soup with a hand mixer. Adjust seasoning to taste.
- Sauté the mushroom “crayon” and gold enoki with butter and season to taste.
- Serve the soup, arrange the sautéed mushrooms around, sprinkle with parsley and grated Parmesan.
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