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Mushroom Soup with White Wine & Herbs
Kathie Clane

Mushroom Soup with White Wine & Herbs

A rich, creamy mushroom soup with white wine and fresh herbs for a luxurious, comforting dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: French
Calories: 335
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 lb 450g mixed mushrooms, sliced
  • 1 cup dry white wine
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary chopped
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened, about 3-4 minutes.
  2. Add the sliced mushrooms and cook for 7-10 minutes until browned.
  3. Pour in the white wine and cook for another 3-5 minutes until it reduces slightly.
  4. Add vegetable broth and bring to a simmer. Cook for 15 minutes, allowing the flavors to meld together.
  5. Stir in the heavy cream, thyme, rosemary, salt, and pepper. Simmer for another 5 minutes.
  6. Puree the soup with an immersion blender until smooth (optional for a creamy texture).
  7. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

Notes

  • For added richness, use a splash of truffle oil when serving.
  • If you prefer a chunkier soup, skip the blending step.