Velveted Wild Mushroom Soup
Indulge in a rich and creamy Velveted Wild Mushroom Soup that elevates the humble mushroom to new heights. This comforting soup features a blend of savory sautéed onions, hand-picked mushrooms, and a splash of half-and-half to create a luxuriously smooth texture. Perfect as a starter or a light meal, this recipe not only warms your soul but also showcases the earthy flavors of mushrooms. Garnish with a dollop of sour cream for an extra touch of decadence. Gather your loved ones around the table and share this delightful bowl of goodness that's sure to impress at any gathering.
3
Servings
170
Calories
10
Ingredients
Ingredients
Onion
1/2 (chopped)
Chopped mushrooms
1 cup (divided)
Whole wheat flour
1 tablespoon
Unsalted butter
1 tablespoon
Half-and-half
3/4 cup
All-purpose seasoning
1/2 teaspoon
Chicken bouillon powder
1 teaspoon
Salt
to taste
Pepper
to taste
Sour cream
optional (for serving)
Instructions
1
In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Sauté the chopped onions and 3/4 cup of mushrooms with the all-purpose seasoning until they are well caramelized and fragrant, about 5 to 10 minutes.
2
Sprinkle the whole wheat flour over the onion and mushroom mixture. Stir in the unsalted butter and continue cooking for another 3 to 5 minutes, allowing the flour to toast lightly and absorb the flavors.
3
While your base cooks, heat a separate pan over medium heat and sauté the remaining mushrooms until they’re golden brown. Set aside.
4
Carefully pour the first half of the half-and-half into the saucepan with the onion and mushroom mixture, stirring constantly until the mixture thickens. Gradually add the remaining half-and-half, stirring until smooth and creamy.
5
Transfer the soup mixture to a blender and blend until silky and smooth. Return the blended soup to the pot over low heat.
6
Fold in the sautéed mushrooms, adjusting the seasoning with chicken bouillon, salt, and pepper to taste. Allow the soup to simmer for an additional 5 minutes.
7
Serve hot, garnished with a spoonful of sour cream if desired.
Nutrition Information
11g
Fat
13g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Velveted Wild Mushroom Soup?
It is a rich and creamy soup that features caramelized onions, hand-picked mushrooms, and half-and-half for a luxuriously smooth, velvet-like texture.
How many calories are in one serving of this soup?
Each serving contains approximately 170 calories.
Is this mushroom soup recipe vegetarian?
As written, it contains chicken bouillon powder, so it is not vegetarian. You can substitute vegetable bouillon to make it vegetarian-friendly.
How many servings does this recipe yield?
This recipe makes 3 servings.
What kind of mushrooms should I use?
You can use any wild mushrooms or common varieties like cremini, shiitake, or button mushrooms based on your preference.
Can I use all-purpose flour instead of whole wheat flour?
Yes, all-purpose flour can be used as a direct substitute for the thickening process.
Why are the mushrooms divided in the instructions?
The first portion is blended into the base for flavor and thickness, while the second portion is sautéed and folded back in for texture.
What is the purpose of the butter in this recipe?
The butter is used to create a roux with the flour, which thickens the soup and adds a rich flavor.
Can I make this soup dairy-free?
You can attempt a dairy-free version by using olive oil instead of butter and coconut milk or a plant-based cream instead of half-and-half.
Do I need a blender for this recipe?
Yes, a blender is required to achieve the 'velveted' smooth texture described in the recipe.
Can I use an immersion blender?
Yes, an immersion blender can be used directly in the pot to blend the soup until smooth.
How long does it take to caramelize the onions and mushrooms?
It takes about 5 to 10 minutes over medium-high heat until they are fragrant and well caramelized.
What garnish is recommended for this soup?
A dollop of sour cream is recommended as a garnish for extra decadence.
Is this recipe gluten-free?
No, this recipe contains whole wheat flour. To make it gluten-free, use a gluten-free flour blend or cornstarch.
What does 'all-purpose seasoning' refer to?
It refers to a general savory spice blend, often containing salt, pepper, garlic powder, and onion powder.
How do I store leftover Velveted Wild Mushroom Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Because this soup contains half-and-half, the texture may separate upon thawing. It is best enjoyed fresh.
What should I serve with this soup?
It pairs beautifully with crusty bread, a light side salad, or as a starter for a main course.
Can I use salted butter?
Yes, but you should adjust the amount of extra salt you add later to avoid over-salting the dish.
How do I prevent the soup from becoming lumpy?
Stir constantly while gradually pouring in the half-and-half to ensure the flour and butter mixture integrates smoothly.
What is the protein content per serving?
There are 3 grams of protein per serving.
Can I add extra vegetables?
Yes, sautéed leeks or celery would make excellent additions to the base of this soup.
How much fat is in this recipe?
There are 11 grams of fat per serving.
Can I use heavy cream instead of half-and-half?
Yes, heavy cream will make the soup even richer and thicker.
How long does the final simmer take?
The final simmer takes about 5 minutes after folding in the sautéed mushrooms.
Is the chicken bouillon powder necessary?
It provides a significant amount of the savory flavor and seasoning, but it can be replaced with salt or vegetable bouillon.
How many carbohydrates are in a serving?
There are 13 grams of carbohydrates per serving.
What temperature should I use to sauté the mushrooms?
Use medium-high heat for the initial base and medium heat for the mushroom garnish to get a golden brown color.
Can I make this soup ahead of time?
Yes, the flavors often deepen if made ahead and gently reheated on the stove.
How do I reheat the soup?
Reheat gently in a saucepan over low heat, stirring occasionally to maintain the creamy texture.