This wild mushroom soup tastes decadently creamy, with a decided savory note. Fresh herbs give the soup a punch of brightness, balancing the savory, earthy notes of mushrooms. The recipe is easy to make, coming together in about twenty minutes. If you can't find wild mushrooms, the soup is equally delicious made with button, cremini, and other domestic varieties purchased from the grocery store.
From: ‘The Nourished Kitchen’ By Jenny McGruther
Servings: 6
Ingredients
2 tablespoons butter
1 tablespoon extra virgin olive oil
1 medium shallot (coarsely chopped)
3 ribs celery (coarsely chopped)
½ cup white wine
1 ½ pounds wild mushrooms (coarsely chopped)
2 tablespoons fresh thyme leaves
2 teaspoons finely ground real salt
½ teaspoon ground black pepper
3 cups bone broth
1 cup heavy cream
Directions
Warm a Dutch oven on the stove over medium heat, and then add the butter and olive oil. Cook them both together until the butter melts and begins to froth.
Toss in the shallot and celery, sautéing them in the hot fat until they soften and become fragrant - about 4 minutes. De-glaze the pan by stirring in the white wine, and then stir in the mushrooms. Sprinkle them with thyme, salt, and pepper. Stirring occasionally, let the mushrooms cook with the shallot and onions until they soften and release their liquid, about 3 minutes further.
Pour in the broth, and bring to a boil over medium-high heat. As soon as the pot reaches a boil, turn down the heat to medium-low and simmer until the mushrooms are completely soft and cooked through - about 15 minutes further.
Turn off the heat, and stir in the cream. Then blend with an immersion blender until smooth. Ladle into bowls and serve right away, or transfer it to the fridge to keep up to 3 days.