Creamy, dreamy, earthy, hearty, and absolutely delicious, this Wild Mushroom Soup is an excellent way to warm your soul (and belly) on a cold autumn night!Jump to Recipe
Hey, friends! I hope you’re doing great, and you haven’t eaten all the candy you bought for kids? I must embarrassedly admit we have. The first huge box of mixed chocolates obviously had its own destiny because Andrew bought it in the middle of September. Who even does that hoping that the candy would survive for a month and half? I was immediately skeptical, and truth be told, the box lasted unpacked for a two weeks or so. And once opened, it could not last for more that a couple of days (Here sinister music should be playing.)
Then Andrew got two boxes more. I was positive we would not touch one of them since it doesn’t have any favourite candy of ours. With the second box we hoped to eat just the most delicious (To our liking) leaving two varieties for the kids. Nope. First, we gobbled up our favourite chocolates, and then we ended up eating the remaining. We didn’t enjoy the second part a lot, in our excuse – that felt more like a desperate situation.
Yesterday we got a new box, but we don’t have high hopes anymore. We decided that if there’s anything left (Unlikely) by Saturday, well, good for kids! On the other hand, we are not going trick or treating, so how can we get our candy? I think it’s a legit excuse, right folks? It is also should be considered as quality testing. We cannot give away to kids
delicious bad stuff!
Wild Mushroom Soup
Anyway, I don’t have any Halloween recipe this year, but I’ve brought this delicious Wild Mushroom Soup. That’s a perfect comfort dish especially considering Nova Scotia is expecting its first snow (Just a centimeter or so) this Friday.
This soup is the last recipe made with foraged mushrooms (If you missed that post, we had lots of beautiful mushrooms around our area this September…including the area basically around our backyard.)
Need More Wild Mushroom Recipes? I’ve Got Some!
Certainly, you can go with ANY available (should I emphasis on “edible” haha?) mushrooms, including creminis and button mushrooms. I would recommend to have two-three varieties for the best flavour profile. Also, you can use dried mushrooms. You would need ~ 1,5 to 2 cups – just soak them up in the warm water for 20 minutes. And do not discard the water as it’s super aromatic. Strain it through a mesh sieve to catch any dust or sand and add it into the soup.
Either way you make or customize the recipes, this Wild Mushroom Soup would be delicious, earthy, and hearty.
Have you eaten all the candy yet? Trick or Treat then!
Wild Mushroom SoupCourse: SoupsDifficulty: Easy
Creamy, dreamy, earthy, hearty, and absolutely delicious, this Wild Mushroom Soup is an excellent way to warm your soul (and tummy) on a cold autumn night!
- Wild Mushroom Soup:
~ 1 lb. wild mushrooms, quickly rinsed (if necessary) and sliced
1 tbsp. olive oil
2 tbsp. butter
3-4 medium potatoes, roughly cubed
1 medium onion, sliced
2-3 garlic cloves, minced
1 tsp. smoked paprika
1/4 tsp. (or to taste) chipotle powder
1 cup 10% cream
1 tbsp. fresh thyme
- Porcini Topping:
3-5 large porcini or other available mushrooms, sliced
1 tbsp. butter
1 tbsp. oil
salt and pepper, to taste
a pinch of smoked paprika and chipotle powder, each
- Wild Mushroom Soup:
- In a large pan add the mushrooms over medium heat, without adding oil. Cook for about 5-7 minutes, stirring often, to reduce water content and improve their flavour.
- Add the oil and butter and cook a few minutes more.
- Add the potatoes, onions, garlic, and seasonings, and cook for about 10 minutes, until the veggies start to brown.
- Add ~4-5 cups of water (to cover the veggies and mushrooms), cover, and simmer 10 minutes. Off heat and let it cool slightly.
- Using a regular or immersion blender, puree until smooth. You can add one extra tablespoon of butter, for extra smooth texture. The soup will be quite thick, so adjust its consistency by adding 1 cup of cream and some extra water, if necessary then bring it bring it to a simmer. Try and adjust the seasonings.
- Porcini Topping:
- Place the mushrooms onto a dry pan and cook for about 5-7 minutes.
- Add the butter, oil, thyme, and seasonings and cook for about 10 minutes until the mushrooms are nicely golden / brown. Serve with the soup. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.