Quick and easy to put together, this mushroom soup is ready even before you say it. You will fall for both its creaminess and earthy flavors.
Important note: This recipe has been updated to the original version as of October 2018 with new photos and no changes to the recipe itself.
This soup is ridiculously easy to prepare and will soon become your go-to recipe for chilly days. For extra flavors and make it a satisfying meal, I suggest you serve the soup with my Easy Savory Granola or this Rustic Fig and Walnut No-Knead Bread. Or serve it as is as starter and go on a Pumpkin and Walnut Tartine with Blue Cheese.
Fall is such a beautiful and colorful season in Sweden. As far as I can remember I never liked this season that much before moving to Sweden. In France, at least where I lived, it was all grey, rainy, and sad… Nothing I really enjoyed. But here in Sweden, nature puts on a colorful display of vivid reds and oranges and it’s a pleasure to go for a walk in the woods and pick some mushrooms.
Whereas in France we barely dare pick unknown mushrooms in the woods without checking at the local drugstore whether they are edible, in Sweden on the contrary, people learn how to recognize them from an early age. For this recipe I like to use wild mushrooms or any other kind, depending on what’s in season. If you can’t find any wild mushrooms, you can always bu them dehydrated and combine them with regular wild mushrooms or even the so-called champignons de Paris. The dehydrated mushrooms will definitely add some strong earthy flavors to the soup.
I recently bought a mushroom guide which teaches you how to recognize the different species and the ones which are slightly different but not edible. I have not tried to go pick mushrooms in the woods yet, but my friends Laure and Vincent did! Here is a basket of their bountiful picking of funnel chanterelles (trattkantareller in Swedish). Don’t they look beautiful?
Whether you decide to pick your own mushrooms in the woods or to buy them at the market, it’s always a good time to whip up a mushroom recipe! There are plenty of them, but today I was tempted by a creamy mushroom soup, the kind which warms you up and make you feel in total harmony with the season. Eat it very warm and enjoy this sumptuous creamy mushroom soup. The wine and shallots lend it a rich and almost luxurious taste.
- 4 cups (600g) wild mushrooms
- 4 Tablespoons (60g) butter
- ½ teaspoon sea salt
- 4 small shallots or alternatively ½ red onion, diced
- 3.4 fl.oz. (10 cl) dry white wine
- 3 cups (720 ml) water
- 1 chicken bouillon cube
- 1 Tablespoon (15g) finely chopped thyme
- 6¾ fl. oz (200 ml) heavy liquid cream
- 1 pinch freshly ground black pepper
- Rinse mushrooms and fry them in 2 tablespoons of butter until they turn golden in color. Season with salt.
- In a large saucepan, melt butter and stir-fry the shallots. Pour the wine and let it boil into the shallots. Add mushrooms, water, chicken bouillon cube and thyme. Reduce heat and simmer, covered, for 5 minutes.
- Pour the cream into the soup and mix with a hand blender. Adjust the seasoning and serve with toppings of your choice. Eat warm.