Wild mushroom soup

Wild mushroom soup

Earthy deliciousness or delicious earthiness? You decide. This warm, creamy, and mushroomy low-carb soup is comfort food at its finest. Smooth, and oh so satisfying.

Wild mushroom soup

Earthy deliciousness or delicious earthiness? You decide. This warm, creamy, and mushroomy low-carb soup is comfort food at its finest. Smooth, and oh so satisfying.
USMetric
4 servingservings

Ingredients

  • 4 oz. 110 g butter
  • 1 1 shallotshallots
  • 5 oz. 150 g portabella mushroomportabella mushrooms
  • 5 oz. 150 g oyster mushroomoyster mushrooms
  • 5 oz. 150 g shiitake mushroomshiitake mushrooms
  • 1 1 garlic clovegarlic cloves
  • 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 225 ml heavy whipping cream
  • ½ lb 225 g celery root
  • 1 tbsp 1 tbsp white wine vinegar
  • fresh parsley (optional)

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Clean, trim, and chop mushrooms and celery root. Peel and finely chop onion and garlic.
  2. Sauté chopped vegetables in butter over medium heat in a heavy-bottomed saucepan until golden brown. Save a couple of tablespoons of mushrooms for serving.
  3. 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.
  4. Add the cream and purée with an immersion blender until you reach desired consistency. Serve with finely-chopped parsley and a few pieces of sautéed mushroom on top.

Tip!

We've called for a trio of mushrooms – portabello, shiitake and oyster mushrooms. But feel free to use a mix of other mushrooms like chanterelles, porcini mushrooms and white button mushrooms.

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7 comments

  1. Barbara Simoes
    I made some cream of mushroom soup that was amazing. I sauteed some mushrooms, added some chicken broth and herbs and a bag of frozen cauliflower. I then used an immersion blender, blended it up and then added some cream. The cauliflower really gave it some creaminess that I wasn't expecting. I've since used it in other soups, like leek soup with equally great results. There is absolutely not cauliflower smell or taste. What a remarkable vegetable. Getting it frozen makes it so easy to use, too.
  2. Donna
    Just made the wild mushroom soup recipe - absolutely delicious - so rich and creamy!! I definitely agree with the comment, "comfort food at its finest, smooth and oh so satisfying"!! My husband, not a low-carber, had a taste and loved it too! Thanks so much for another amazing "go to" recipe!!
  3. Charles
    If the Mushrooms begin to get up and walk out of the soup (You picked the wrong mushrooms) JK wonderful soup
  4. MELISSA
    Oh my gosh!! Amazing!! Will be making it again!!
  5. Nadine
    Delicious!! Excellent with a bit of truffle salt! Will definitely make this again!!
  6. Lee Edmonds
    Perfect appetizer soup for my guests on Sunday night...they all loved it. I finished off with the smallest amount of good dry sherry and it gave it such a punch, in a mellow way!
  7. Cristina B
    This soup is the best! So easy to make, so delicious, hot or cold. I made a mistake in the ingredients, using celery instead of celery root (I missed that part where reading the recipe :)) and it still tasted amazing.

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