Lifestyle
Velvety Wild Mushroom Soup with Thyme and White Wine
There's an evening every fall that calls for soup. It's the first night cool enough to close the windows, when dinner should be warm and unhurried. This mushroom soup was built for that night. Two kinds of mushrooms cook down slowly with onion, butter, and thyme until they turn rich and savory. Then a splash of white wine and a spoonful of tamari pull everything together. Most of the pot gets blended silky-smooth, and the rest stays hearty. The result is a delectable dish that rivals anything you'd find at your nearest bistro while bringing back cherished memories of the cream of mushroom soup you grew up sharing with family.
Why This Soup Belongs in Your Fall Rotation
This soup comes together in under an hour with grocery-store mushrooms, and nothing on the list needs a special trip. It also lets you choose how rich it is. Stir in cream for a classic, velvety bowl, or leave it out and let the mushrooms carry the flavor on their own. Blending only part of the pot gives you body and texture in the same spoonful, so it feels substantial enough for dinner. It holds up well in the fridge, too, which makes it just as useful for Tuesday lunch as for Saturday company.
Why a Cast Iron Dutch Oven Makes the Difference
A pound and a half of mushrooms releases a surprising amount of liquid. Whether they brown or just steam depends on how well your pot holds its heat when they go in. A thin pot cools soon after the soup is complete, and the mushrooms end up soft and gray. Heavy cast iron stays hot, so the mushrooms keep cooking and pick up the golden color that gives the soup its depth.
ZLINE's enameled cast iron sets include two Dutch ovens—3.6-quart and 4.6-quart options, each with lids—along with a 10-inch skillet. The 4.6-quart oven, at 10 inches in diameter, gives this recipe's mushrooms room to spread out. The lids have small interior spikes that drip condensation back into the pot, which keeps the covered simmer steady. The cookware works on gas, electric, and induction cooktops and is oven- and broiler-safe up to 500°F. Available in black matte or white matte, each set is elegant enough to carry straight to the table, where it keeps second helpings warm.
Velvety Wild Mushroom Soup with Thyme and White Wine
Serves
total time
4
45 minutes
Ingredients
- 2 tbsp extra-virgin olive oil, with extra for drizzling
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- ½ teaspoon sea salt
- Freshly cracked black pepper
- 1 pound white button mushrooms, stems trimmed, sliced
- 8 ounces cremini mushrooms, stems trimmed, sliced
- 2 cloves garlic, finely grated
- ¼ cup dry white wine
- 3 cups vegetable broth
- 1 tablespoon tamari
- 1 tablespoon fresh thyme leaves, with extra to finish
- ½ cup heavy cream or crème fraîche (optional), with extra to finish
- Chopped fresh parsley, to finish
Tips for Your Best Bowl
Clean the mushrooms gently: Wipe the mushrooms with a damp towel, or give them a quick rinse and pat dry before slicing. Wet mushrooms take longer to brown.
Blend hot soup safely: Fill the blender no more than halfway, remove the center cap, and cover the opening with a folded towel so steam can escape. Start on low speed. An immersion blender works right in the pot; just keep the blade off the bottom to protect the enamel.
Tamari or soy sauce: Either one works. If you're cooking gluten-free, tamari is usually the safer choice, but check the label.
Make it ahead: The soup keeps in the fridge for 3 to 4 days. It freezes best without the cream, so stir the cream in when you reheat.
Instructions
Set your Dutch oven over medium heat and warm the olive oil and butter together until the butter melts. Add the onion, salt, and a dash of pepper. Cook for about 2 minutes, just until the onion starts to soften.
Add half the mushrooms and cook for about 5 minutes, stirring occasionally, until they soften and release their liquid. Add the rest and cook for 5 minutes more.
Stir in the garlic, then pour in the wine, broth, tamari, and thyme. Cover and let it simmer for 15 minutes.
Let the soup cool for a few minutes. Transfer about two-thirds of it to a blender and purée until completely smooth.
Pour the purée back into the pot and stir it into the chunky soup that's left. If you're using cream, add it now and warm the soup for about 2 minutes. Taste, then adjust with salt and pepper as desired.
Ladle into bowls and top with a drizzle of olive oil, a swirl of cream, or both. Finish with parsley and a little more thyme.
