This Wild Mushroom Soup Recipe is a true winter warmer, with the deep earthy flavours provided by our hand foraged wild mushrooms.
I often heat this up in the morning and pop in a flask for me to enjoy when I find a good spot to sit whilst out on a day of mushroom hunting. Any mushrooms I find on the day that can be eaten raw are usually diced up really fined and shaked in to the soup in the flask, so fresh!
For help identifying your finds please check out our mushroom identification guides here
- 180g chopped leeks, cleaned thoroughly and chopped roughly
- 2 large carrot peeled and roughly chopped
- 1 whole celery cleaned and roughly chopped
- 2 large white onions finely chopped
- 1/2 bulb garlic finely chopped
- 200g peeled and roughly chopped white potatoes
- 750g fresh wild mushrooms (whatever you’ve found that day)
- 7 tbsp cooking oil
- 3g dried thyme
- 240ml dry white wine
- 200ml single cream (or plant based alternative)
- 400ml water (veg stock if you have)
- 150g butter or plant based alternative
- 30g fresh sage
- 30g fresh parsley
- A splash of balsamic vinegar
- In a large pot add the cooking oil and place it on high heat. Add the leeks, carrots, and celery and cook down for about 8 minutes until they soften.
- Then we add the onions and garlic and wait until they are softening also.
- Next up is the potatoes and mushrooms, we really want to keep mixing these and letting all the flavours get amongst one another. It may seem like it needs liquid but if things seem to be catching a little that’s good and will add to the flavour. What we don’t want is it to burn on the bottom so keep moving it about.
- Next we add the dried thyme and all the wine and let it cook down for 5 more minutes.
- Once this time has passed add the rest of the ingredients and cook for 30 minutes or until it is soft enough to blend with a stick blender.
- Season to taste and if it needs more liquid then you can add just water/cream to your tastes.
- After this I pass it through a sieve to have a smooth soup (that part is up to you). I often freeze this into containers ready for whenever required (reduced down even further it makes a level mushroom sauce for instance).