Creamy Wild Mushroom Soup Recipe
This Creamy Wild Mushroom Soup Recipe is rich, earthy, and full of cozy flavor. Made with a mix of fresh mushrooms, wild rice, and a swirl of sour cream, it’s an elegant yet easy soup perfect for fall dinners or chilly weeknights.
Ingredients
- 4 tbsp butter
- 3 large shallots minced
- 2 pounds wild mushrooms sliced (use a mix such as cremini, oyster, shiitake, chanterelle, portobello)
- 2 stalks celery diced
- 2 medium carrots diced
- 1 tsp dried thyme
- ¼ cup all-purpose flour
- ½ cup white wine
- 6 cups vegetable stock
- 1 cup wild rice
- ½ cup sour cream plus more for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Sauté the Aromatics: In a large heavy-bottomed pot, melt the butter over medium heat. Add the shallots and cook for about 4 minutes, until softened and translucent. Stir in the garlic and cook another 30 seconds, just until fragrant.
- Cook the Mushrooms: Add the mushrooms and a teaspoon of salt. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their juices and started to brown around the edges.
- Add Vegetables and Herbs: Stir in the celery, carrots, thyme, and a few grinds of black pepper. Continue cooking for 3 to 4 minutes, until the carrots begin to soften.
- Add Flour: Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for 2-3 minutes, stirring often, to remove the raw flour taste.
- Deglaze: Add white wine to deglaze the pot, scraping up any browned bits about 30 seconds. Pour in the vegetable stock and add the wild rice. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender.
- Finish the soup: Check the thickness of the soup, add a bit more stock if you prefer a looser soup. Adjust seasoning with salt and pepper to taste. Remove from heat and stir in the sour cream until the broth turns silky and creamy.
- Serve: Ladle into bowls and top each serving with a small dollop of sour cream and a few sprigs of fresh thyme.