• Amy Lippert, NTP

Rustic Creamy Wild Mushroom Soup

Updated: a day ago

This soup showcases all things mushrooms: flavor, texture, seasonal variety, and yes loads of umami! Start to finish it only takes about 30-minutes to make and it will taste like you spent all day on it! Serve with a crisp fall salad, roast beef sandwich, or just enjoy its rich decadence all on its own.


Easy Creamy Wild Mushroom Soup


Rustic Creamy Wild Mushroom Soup


1 Tbsp + 1.5 tsp Ghee or Pork Fat (Use EVOO for vegetarian or vegan)

2 cups Fresh Leeks (whites), diced 1 cup Fresh Leeks (greens), diced

4 cloves + 2 cloves Garlic

4 oz Button Mushrooms

4 oz Cremini Mushrooms

4 oz King Trumpet Mushrooms

4 oz Oyster Mushrooms

4 oz White Beech Mushrooms

6 cups Unsalted Beef or Chicken broth or stock

10-12 sprigs of Fresh Thyme (tied with twine) + 2 sprigs, destemmed

3/4 tsp Black Pepper

1 Tbsp + 1.5 tsp Coarse Sea Salt

1/2 tsp Crushed Red Pepper (opt)

1/2 cup Coconut cream, cream only

Directions:


Dice leeks, separating out the whites from the green tops and rinse very well in a colander with cool water to remove all the sand. Be sure to toss the leeks around to ensure all the sand is removed, you can also use a salad spinner.


Prepare mushrooms by wiping off any dirt or debris with a dry paper towel (do not wet the paper towel). Cut off the stems from the creminis and king trumpet and set aside. Roughly chop the stems of the cremini and trumpet with the button mushrooms.


În a large pot or dutch oven, heat ghee or pork fat over medium- heat, add leeks and sauté for 3-minutes until softened. Add cremini and trumpet mushroom stems and button mushrooms, sautéing 5-minutes until mushrooms soften. Add garlic, thyme stems, broth, black pepper, and 1 Tbsp sea salt, cover and bring to a simmer, then lower temperature to low-medium and simmer 15-20 minutes.


While the button mushroom mixture is simmering, prepare the remaining mushrooms. Slice the cremini and king trumpet caps and cut off the bottom roots (not the stems) of the white beech and oyster mushrooms. Pull the oyster and white beech mushrooms apart, slicing in half any larger mushrooms.


In a separate pan, add 1.5 tsp ghee or pork fat and the green tops of the leeks, sauté over medium-high heat for 3-minutes until softened. Add mushrooms, garlic, crushed red pepper, 1.5 tsp sea salt and destemmed thyme. Sauté another 7-10 minutes until mushrooms have softened and cooked down.


After the the button mushroom mixture is ready, add in the coconut cream and blend until smooth and creamy with an immersion blender. Stir in sautéed mushrooms and serve immediately!


All of my favorite mushrooms

Onion and Mushrooms Cooking

Loads of Delicious Mushrooms

Easy Creamy Wild Mushroom Soup


Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies




12 views0 comments

Recent Posts

See All