Creamy wild mushroom soup

This creamy wild mushroom soup is the ode to autumn. Warm and full of flavor

Servings: 4

Author:

Prep Time
30 minutes

Cook Time
1 hour

Total Time
1 hour, 30 minutes

Soup Dinner Comfort food

French seasonal

soup mushrooms creamy wild mushroom chanterelle porcini

Instructions

1 Clean and prep your mushrooms. Clean them with a dry piece of muslin or
cheesecloth. There is no need to use water if you pick the mushrooms yourself.
Cut out and discard any amounts that look affected by worms, also remove the
spongy part from the hats of the shrooms. This goes for porcinis. The
chanterelles only need to be cleaned from debris. Skip this step if you have
purchased prepped mushrooms.
2 Turn your oven to 200 C with the fan on, place the mushrooms on a sheet pan, and
place in the oven for 5 minutes, mix, and do 5 more minutes. This will help dry
out some of the moisture.
3 In a large heavy pot or a Dutch oven add the butter, mushrooms, onions, carrots,
and garlic. Sautee for 10 minutes while mixing occasionally.
4 Add all of the spices and the potatoes. Sautee for 5 minutes
5 Add the sprig of sage and the stock, and cook on medium for 20 minutes
6 Using an immersion or regular blender, blend the soup until smooth. If it is too
thick, add some water or stock and adjust the seasonings
7 Serve with fresh herbs, croutons, and optionally fresh cream