The Simple Joy of this Creamy Wild Mushroom Soup
There’s something magical about the way mushrooms transform from rubbery little slices into silky, earthy perfection when they hit hot butter.
I can’t think of anything more comforting than watching those fungi collapse into themselves, releasing their woodsy essence.
This soup captures that transformation beautifully. The gentle sautéing, the wine adding brightness, the slow simmer that melds everything together.
It’s simple cooking at its finest, really. No fancy techniques or hard-to-find ingredients. Just honest flavors building on each other.
Sometimes the best dishes are the ones that let their main ingredient shine without overthinking things.
Ingredients
This creamy wild mushroom soup comes together with ingredients you can find at pretty much any grocery store, though I do encourage you to venture beyond the basic button mushrooms if possible.
The magic really happens when you mix different varieties together, each bringing their own personality to the pot. Think of it as building a mushroom orchestra where each type plays its own note.
- 60 g butter
- 2 onions, chopped finely
- 500 g mushrooms, sliced (best if you use a mix)
- 1 tablespoon fresh thyme, chopped
- 3/4 cup dry white wine
- 1 1/2 cups vegetable stock or chicken stock
- 2 tablespoons sweet sherry
- Salt and pepper
- Cream (to taste)
- Nutmeg
- 1-2 tablespoons almond meal (for thickening)
The almond meal might seem like an odd choice for thickening, but it adds this subtle nuttiness that plays beautifully with the earthy mushrooms.
If you can’t find almond meal, you can pulse some blanched almonds in a food processor until they’re finely ground. Don’t worry about getting it perfectly smooth, a little texture actually works in your favor here.
As for the mushrooms, shiitake, cremini, and oyster mushrooms make an excellent trio, but honestly, use what looks good at the store or what fits your budget.
Even humble button mushrooms will sing when treated with this much care.
How to Make this Creamy Wild Mushroom Soup
Making this soup is wonderfully forgiving, which is perfect for those of us who sometimes get distracted and wander off mid-stir.
Start by melting your 60 g of butter in a saucepan over medium heat, then add your 2 finely chopped onions and let them soften into sweet, translucent little gems. Once they’re looking good and cooperative, toss in your 500 g of sliced mushrooms along with that 1 tablespoon of fresh thyme. Cover the pan and let everything cook slowly until the mushrooms completely collapse and release all their earthy juices, which honestly looks a bit sad but smells absolutely divine.
Now here’s where things get exciting: remove the lid, crank up the heat, and add your 3/4 cup of dry white wine and 2 tablespoons of sweet sherry. Let this bubble away for about 10 minutes so the alcohol can cook off and the flavors can get properly acquainted.
Next, pour in your 1 1/2 cups of stock, whether you’re team vegetable or team chicken, and season generously with salt and pepper. Let this simmer for 15 minutes while your kitchen fills with the most incredible aroma that will probably have your neighbors mysteriously appearing at your door. For those who prefer cooking larger batches of soup, a commercial flat top griddle provides excellent heat distribution for sautéing pounds of mushrooms at once.
Once that’s done, it’s time for the magic transformation: puree everything in a food processor until it’s silky smooth, then return it to the pan. Stir in 1-2 tablespoons of almond meal to give it that perfect consistency, then add as much cream as your heart desires. Some days call for just a modest splash, other days demand the full decadent treatment.
Reheat everything gently, taste for seasoning, and serve with a delicate sprinkle of nutmeg on top.
Substitutions and Variations
While I absolutely adore the classic version of this soup, I completely understand that not everyone has access to wild mushrooms or wants to splurge on fancy ingredients every time they’re craving something creamy and comforting.
Button mushrooms work perfectly fine, honestly. No white wine? Apple cider or even extra stock does the trick.
Skip the almond meal if you don’t have it, just simmer longer to reduce. Heavy cream, half-and-half, or even coconut milk create that luxurious texture.
Want it heartier? Toss in some diced potatoes or carrots with the onions.
Additional Things to Serve With Creamy Wild Mushroom Soup
Speaking of making this soup your own, let’s talk about what you’re going to serve alongside this velvety masterpiece because, honestly, soup without the right accompaniments feels a little naked.
I’m reaching for crusty sourdough bread first – the kind that makes that satisfying crunch when you break it. Cheese and herb crackers work beautifully too.
Want something fancy? Try garlic-rubbed crostini with a drizzle of truffle oil. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly.
And yes, that glass of white wine the recipe mentions isn’t just for cooking.
Final Thoughts
There you have it – a soup that’ll make you feel like you’re dining at some fancy bistro, except you’re probably wearing pajama pants and your hair’s in a questionable bun.
This mushroom soup recipe proves you don’t need culinary school to create something sophisticated. The almond meal thickener? Game-changer. Who knew ground almonds could work such magic.
I’m telling you, once you master this creamy perfection, you’ll wonder why you ever bothered with those sad, watery canned versions.
Your kitchen will smell incredible, your taste buds will thank you, and honestly, isn’t that what cooking’s really about?
