Sometimes you just crave a delicious, hearty bowl of wild mushroom soup. Am I right or am I right? Oh this is just plain happiness. If you love mushrooms like we do, then you are really in luck with this recipe because it has a lot of them!! Yes! The other great news is that it’s a healthy version with all the creaminess that we love but not the calories. Sweet! Okay, enough babbling about our infatuation with the soup and on to how it’s made. Follow along, it’s really quite simple.
Start out by sautéing up some onions in a little olive oil and butter over medium high heat. Then add the leeks, fresh thyme and garlic and saute for another 10 minutes. It’s already going to start smelling amazing in your kitchen and you’ve only just begun.
Next, you will add in the delicious wild mushrooms and cook for another 10 minutes. Add the sherry and allow it to cook down for about 3 minutes, then pour in the chicken broth and cornstarch and water mixture to thicken it up a bit. Bring it to a simmer then remove from the heat and add in the cream. Now, you can top it off with the truffle oil, or as we shall call it, the piece de resistance. Oh yes!!
- 2 Tbsp butter
- 2 Tbsp good quality olive oil
- 1 C yellow onion, diced
- 1 medium leek, green and white parts, chopped
- 1 Tbsp fresh thyme, minced
- 2 cloves garlic, minced
- 16 oz crimini mushrooms, stemmed and sliced
- 8 oz shitake mushrooms, stemmed and sliced
- ½ C sherry
- 32 oz chicken broth
- ¼ C cornstarch whisked with warm water
- ½ C cream
- kosher salt and cracked pepper to taste
- truffle oil for drizzle
- Heat a large soup pan or dutch oven over medium heat. Add butter and olive oil, when melted add onion and sautee until translucent. Add leeks, thyme and garlic, sautee for an additional 10 minutes. Add mushrooms and sautee until cooked, stirring occasionally - about 10 minutes.
- Add sherry, allow to cook down for 3 minutes and then add chicken broth and corn starch/water mixture. Bring to a simmer. Remove from heat and add cream. Season with S&P to taste.
- Drizzle with truffle oil to serve.
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