Cream of Wild Mushroom Soup

This creamy gourmet soup made with a mix of wild shiitake, chanterelle, oyster, and portobello mushrooms is a rich, elegant first course.

• Preparation Time: 40 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 10 mins
• Calories: 571 Calories

Ingredients

• ¼ cup all-purpose flour
• 1 clove garlic, minced
• 2 ½ cups heavy whipping cream
• 1 pinch salt and ground black pepper to taste
• 1 pinch cayenne pepper
• 5 cups vegetable broth
• ½ cup butter, divided
• 2 ounces shiitake mushrooms, thinly sliced
• 1 carrot, cut into matchstick-size pieces
• 1 bunch chives, chopped
• ½ white onion, cut into matchstick-size pieces
• ½ leek, cut into matchstick-size pieces
• 2 stalks celery, cut into matchstick-size pieces
• 2 small yellow squash, cut into matchstick-size pieces
• 2 small zucchini, cut into matchstick-size pieces
• 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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.