Silky decadent cream of mushroom soup with wild mushrooms and sherry! Mmmm. This mushroom soup variation is a cozy reminder that fall dishes are where it’s at.
It’s soup season!!
Maybe where you live the temperature hasn’t quite come down yet.
That’s ok. “Pin” or bookmark this recipe for later. Yet here in the mountains of North Carolina, the weather is finally cooling off.
I find myself putting on a sweater in the evenings and digging through the fridge for ingredients to make warm comforting meals.
Mushroom soup is one of those dishes that either alights your heart with feverish fits of felicity, or is held in distain.
If you love mushroom soup… YAY!!!! You are in for a real treat!
If you hate mushroom soup, I’d like you to throw off your nostalgic dislike of gray glumpy canned soup, and try to open your mind to a world of possibilities.
We’re making mushroom soup with fresh wild mushrooms, leeks, garlic, fresh herbs, wine, sherry, and oh yes… real cream.
Using fresh mushrooms and herbs, and a splash of sherry creates a mushroom soup that is hard to resist. Even for mushroom haters.
The key is to select a mix of wild mushrooms like: portobello, shiitake, oyster, and chanterelle. Then saute the mushrooms until they release and re-absorb their own juices. This elevates the earthy mushroom flavor.
Remove some of the mushrooms so you have whole pieces to add back in at the end, and simmer the rest. Once the soup has time the simmer, mix and mingle, puree the broth with some mushrooms and leeks to thicken the base.
Add the remaining mushroom pieces and the cream at the end, and you have a rich and cozy soup that pairs well with fall salads, grain dishes, and hearty sandwiches.
Yield: 4-6 servings
Prep Time:15 minutes
Cook Time:30 minutes
- 3 tablespoons butter
- 4 leeks
- 5 garlic cloves, minced
- 1 1/2 pounds mixed wild mushrooms, sliced (any variety)
- 2 teaspoons fresh chopped thyme
- 4 cups chicken or vegetable stock
- 1 cup dry white wine
- 1/3 cup dry sherry
- 1 1/4 cup heavy cream
- Salt and pepper
- Trim the green ends off the leeks. Cut the white ends lengthwise into quarters and thoroughly wash… leeks can be sandy. Then chop the leeks into small pieces. Place a large saucepot over medium heat and add the butter. Once the butter has melted add the leek and garlic. Saute for 3-5 minutes, then scoop over and set aside.
- Add the mushrooms and thyme. Saute the mushrooms until the moisture has released and evaporated, 10 minutes. Then scoop 3/4 of the mushrooms out and set aside. Add the leeks back to the pot.
- Pour in the stock, wine and sherry. Bring to a boil, then lower the heat. Simmer for 15 minutes. Puree the soup using an immersion blender. Then add the remaining mushrooms back to the pot. Stir in the cream and season with salt and pepper to taste.
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