Cream of Wild Mushroom Soup

This is a recipe I created from my brain. Use it or tweak it to make it your own!

Prep Time:
40 mins
Cook Time:
30 mins
Total Time:
1 hrs 10 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 5 cups vegetable broth

  • ½ cup butter, divided

  • 1 carrot, cut into matchstick-size pieces

  • ½ white onion, cut into matchstick-size pieces

  • ½ leek, cut into matchstick-size pieces

  • 2 stalks celery, cut into matchstick-size pieces

  • 1 clove garlic, minced

  • 2 small yellow squash, cut into matchstick-size pieces

  • 2 small zucchini, cut into matchstick-size pieces

  • 2 ounces shiitake mushrooms, thinly sliced

  • 2 ounces chanterelle mushrooms, thinly sliced

  • 2 ounces oyster mushroom caps, coarsely chopped

  • 2 white button mushrooms, thinly sliced

  • 1 portobello mushroom, quartered and thinly sliced

  • ¼ cup all-purpose flour

  • 2 ½ cups heavy whipping cream

  • 1 pinch cayenne pepper

  • 1 pinch salt and ground black pepper to taste

  • 1 bunch chives, chopped

Directions

  1. Pour vegetable broth into a large pot; bring to a simmer over medium heat.

  2. Melt 1/4 cup butter in a large saucepan over low heat; increase heat to medium. Add carrot; cook and stir until starting to soften, 3 to 5 minutes. Add onion, leek, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Add yellow squash and zucchini; cook for 2 minutes.

  3. Pour carrot mixture into the vegetable broth. Keep broth simmering over low heat.

  4. Melt remaining 1/4 cup butter in the saucepan. Cook and stir chanterelle mushrooms, oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter until starting to soften, about 5 minutes. Sprinkle flour over mushroom mixture; stir until a paste forms, 2 to 3 minutes.

  5. Stir mushroom and flour mixture into the vegetable broth. Pour in heavy cream; simmer until heated through, about 8 minutes. Season with cayenne, salt, and pepper. Garnish soup with chives.

Cook's Note:

Substitute veal or chicken broth for the vegetable broth if desired.

Nutrition Facts (per serving)

571 Calories
53g Fat
20g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 571
% Daily Value *
Total Fat 53g 68%
Saturated Fat 33g 164%
Cholesterol 177mg 59%
Sodium 589mg 26%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 7g
Vitamin C 26mg 130%
Calcium 138mg 11%
Iron 2mg 11%
Potassium 542mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.