Wild mushroom soup
- ½ lb 220 g celery root or rutabaga
- 5 oz. 140 g portobello mushroomportobello mushrooms
- 5 oz. 140 g oyster mushroomoyster mushrooms
- 5 oz. 140 g shiitake mushroomshiitake mushrooms
- 1 (1 oz.) 1 (30 g) shallotshallots
- 1 1 garlic clovegarlic cloves
- 4 oz. 110 g butter
- ½ tsp ½ tsp dried thyme
- 3 cups 700 ml water
- 1 1 chicken bouillon cubechicken bouillon cubes or vegetable bouillon cubevegetable bouillon cubes
- 1 cup 240 ml heavy whipping cream
- 1 tbsp 1 tbsp white wine vinegar
- fresh parsley (optional)
- Clean, trim, and chop celery root and mushrooms. Peel and finely chop shallot and garlic.
- Sauté chopped vegetables in butter over medium heat in a heavy-bottomed saucepan until golden brown. Save a couple of tablespoons of mushrooms for garnish.
- Add thyme, vinegar, bouillon cube, and water and bring to a boil. Lower the heat and let it simmer for 15 minutes or until the celery is soft.
- Add the cream and purée with an immersion blender until you reach the desired consistency. Serve with finely chopped parsley and a few pieces of sautéed mushroom on top.
We've called for a trio of mushrooms – portobello, shiitake, and oyster mushrooms. But feel free to use a mix of other mushrooms like chanterelles, porcini mushrooms, and white button mushrooms.
Recommended special equipment
Heavy-bottomed saucepan and immersion blender or hand mixer.
Different brands tend to vary in strength and concentration. Start with a small amount and add more if you want more of the flavor. Just make sure and read ingredients and avoid sugar!
Thanks for yet another wonderful recipe.
The coconut taste may come through, but in general coconut cream can work as a sub for heavy cream.
150g mushrooms is just 1Carb - is that correct?
That may depend on the specific variety of mushroom. Just a heads up that our nutrition information comes from a national database; your app may not be reflecting full carb counts or accurate entries.