On a recent mushroom foraging trip we scored about a pound each of oyster and chanterelle mushrooms. And what better meal to prepare after a chilly day in the damp woods than a hot bowl of creamy mushroom soup. This soup comes together in just minutes, contains just a few simple ingredients, and has a wonderful slightly sweet and earthy flavor. I opted for a dry vermouth (not sweet) over white wine as vermouth is infused with herbs, thus lending a lovely element to the soup. Go for a good glug of it!
Easy Cream of Mushroom Soup
Gluten-free, Keto, Paleo
2 tablespoons butter
1/2 lb. EACH fresh oyster and chanterelle mushrooms (or mushrooms of your choice), wiped clean and torn or cut
2 cloves garlic, garlic
3 cups chicken broth
1/4 to 1/2 cup dry vermouth or dry sherry (you could also use dry white wine)
1/4 teaspoon dried thyme (or a sprig of fresh thyme)
Himalayan salt and white pepper, to taste
1/2 cup heavy cream
Truffle oil for garnish (optional)
Heat the butter in a large stockpot over medium-high heat. Once melted, add the mushrooms and saute until softened. Add the garlic and continue to cook, stirring often, until the garlic is also softened but not browned, about 3 minutes.
Add the chicken broth, vermouth or sherry, and thyme. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for 3-5 minutes.
Season with salt and pepper, then add the cream. Continue to cook at a low simmer for another 5 minutes.
Turn heat off and allow to cool slightly. Puree the soup using an immersion blender or, puree in batches in a blender. Note: fully blend for a smooth texture. I wanted a bit of texture to the soup so I whizzed it for just a little bit, leaving some small mushroom chunks.
Pour back into the pot and gently reheat before serving.
Drizzle with truffle oil and serve.