The Best Creamy Potato and Wild Mushroom Soup Recipe
This is, hands down, The Best Creamy Potato and Wild Mushroom Soup Recipe. The combination of mushrooms, full of earthy flavors, caramelized and simmered with creamy potatoes, broth, and an interesting mix of seasonings create a depth of flavor that will have you coming back for more!
Equipment
- soup pot or large saucepan
- wooden spoon or high-heat spatula
- knife and cutting board
- vegetable peeler
- blender, immersion blender, or food processor
Ingredients
- 1 1/2 lbs mushrooms (mix of shiitake, oyster, maitake, chanterelle, cremini, beech, etc. )
- 1/4 cup sliced mushrooms (or small mushrooms like beech mushrooms, left whole for garnish)
- 1 1/2 lbs potatoes (peeled and diced)
- 4 tbsp unsalted butter (divided)
- 1 onion (diced)
- 1 celery stalk (diced)
- 1 parsnip (diced)
- 4 garlic cloves (roughly chopped)
- pinch red pepper flakes
- 1/3 cup dry sherry (or dry white wine)
- 7 cups chicken stock (plus more, if desired for a thinner consistency)
- 4 sages leaves
- 4 thyme sprigs
- 1 tbsp miso paste
- 1 bay leaf
- 2 tbsp chives (finely chopped - optional garnish)
Instructions
- In a large pot, melt two tablespoons of butter over medium-high heat and add the 1/4 cup of small (or thinly sliced) mushrooms for garnish. Cook them until they are browned, and then remove them to a plate and set aside.
- Next, add the remaining butter, onion, celery, parsnip, and garlic and cook for a few minutes until they start to soften. Add the pinch of red pepper flakes and season with salt and pepper. *Note: the butter will likely be browned at this point - this is good as it adds a great layer of flavor!
- Add the mushrooms and cook until they are starting to brown. Season with salt and pepper.
- Add the dry sherry or white wine and allow it to reduce until the pan is dry, scraping up any browned bits on the bottom of the pan.
- Next, add the potatoes, chicken stock, miso, bay leaf, sage, and thyme (if you can, tie the sage and thyme together with string, so it's easy to remove from the pot later) - season with salt and pepper.
- Bring to a boil, then reduce to a simmer and cook until the potatoes and mushrooms are tender when pierced with the tip of a knife.
- Puree the soup using a high-speed blender, immersion blender, or food processor by only filling the blender 2/3 full and working in batches. *If using a blender, be sure to remove the cap from the lid so that the steam can escape and it doesn't explode. Cover the lid with a kitchen towel or paper towels, so that the soup doesn't escape through the top and make a huge mess. The same goes for a food processor - remove the top so that steam can escape.
- Return the soup to the stovetop. Taste it and add additional salt and pepper, if necessary.
- To serve, ladle the soup into bowls and top with sautéed garnish mushrooms and fresh chives. You can also drizzle with olive oil if you like.
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Notes
- When you blend the finished soup, a high-speed blender is best, but you can also use an immersion blender or a food processor.
- If you use a high-speed blender, do not fill the blender more than 2/3 full AND remove the cap from the lid before blending and cover it with a kitchen towel or paper towels so that the steam can escape (and the blender doesn't explode!).
- Blend the soup longer than you think you need to, for an ultra-creamy texture.
- Remember that miso paste is salty, so taste it during the cooking process, so that you can control the level of seasoning.
Nutrition
Calories: 246kcalCarbohydrates: 31gProtein: 11gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 21mgSodium: 394mgPotassium: 977mgFiber: 4gSugar: 8gVitamin A: 245IUVitamin C: 25mgCalcium: 39mgIron: 2mg
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