Thanksgiving is a time for family, friends, and good food. And what better way to start your Thanksgiving feast than with a bowl of creamy wild mushroom soup? This soup is rich, flavorful, and easy to make. It’s also the perfect way to showcase the delicious bounty of fall.
Wild mushrooms have a unique earthy flavor that is perfect for soup. And when paired with cream and fresh herbs, they create a truly unforgettable dish. This soup is sure to please everyone at your Thanksgiving table, from the kids to the grandparents.
- 2 tablespoons olive oil
- 1 pound mixed wild mushrooms, cleaned and sliced
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Heat the olive oil in a large pot over medium heat. Add the mushrooms and cook until softened and browned, about 5 minutes.
- Add the shallot and garlic and cook for 1 minute more.
- Add the white wine and cook until reduced by half, about 2 minutes.
- Add the broth and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the mushrooms are tender.
- Remove from heat and stir in the cream and parsley. Season with salt and pepper to taste.
- Puree the soup in a blender or food processor until smooth.
- Return the soup to the pot and reheat gently.
Serve hot with a garnish of fresh parsley and a crusty bread.
This recipe is easy to follow and produces a delicious and creamy soup that is perfect for serving at Thanksgiving dinner. The wild mushrooms add a rich and earthy flavor that will impress your guests. The soup is also gluten-free and can be easily made vegetarian or vegan by substituting vegetable broth for chicken broth and omitting the cream.
- For a richer flavor, use a combination of different wild mushrooms, such as cremini, shiitake, and oyster mushrooms.
- If you can’t find fresh wild mushrooms, you can use dried wild mushrooms instead. Simply rehydrate them in hot water for 15 minutes before using.
- To make the soup ahead of time, simply puree it and then store it in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When ready to serve, reheat the soup gently and stir in the cream and parsley.
So why wait? Make a batch of creamy wild mushroom soup today and enjoy it with your loved ones on Thanksgiving!