Imagine a velvety, rich soup that captures the earthy essence of wild mushrooms, elevated with a luxurious touch of heavy cream and served alongside crispy, cheese-laden bread. This Cream of Wild Mushroom Soup isn't just a recipe—it's a culinary journey that will transport your taste buds to the rustic kitchens of Italy, promising warmth, sophistication, and pure gastronomic pleasure in every spoonful.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb wild mushrooms, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Asiago cheese, for serving
- 1 loaf crusty bread
Instructions
- Begin by preparing all your ingredients. Clean the wild mushrooms by wiping them with a damp cloth to remove any dirt. Chop the mushrooms into small pieces. Dice the onion and mince the garlic.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, being careful not to let it burn.
- Next, add the chopped wild mushrooms to the pot. Stir them well to combine with the onions and garlic. Sauté the mushrooms for about 8-10 minutes, until they are soft and have released their moisture.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.
- After the soup has simmered, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender. Just be cautious with the hot liquid.
- Once the soup is blended to your desired consistency, return it to the pot (if using a countertop blender) and stir in the heavy cream. Allow the soup to heat through on low heat for another 5 minutes. Season with salt and pepper to taste.
- While the soup is heating, prepare the Asiago cheese bread. Preheat your oven to 375°F (190°C). Slice the crusty bread into thick slices and place them on a baking sheet.
- Grate a generous amount of Asiago cheese and sprinkle it over the slices of bread. Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly and the bread is golden brown.
- Once the soup is ready and the bread is toasted, serve the cream of wild mushroom soup hot, garnished with additional grated Asiago cheese on top. Serve the cheesy bread on the side for dipping.
- Enjoy your delicious Cream of Wild Mushroom Soup with Asiago Cheese Bread!
Tips
- Mushroom Selection: Choose a mix of wild mushrooms like porcini, chanterelles, or shiitake for complex, deep flavors.
- Cleaning Technique: Always clean mushrooms gently with a damp cloth instead of washing them to preserve their delicate texture and prevent waterlogging.
- Blending Hack: When using a countertop blender, blend in small batches and leave the lid slightly open to allow steam to escape, preventing potential pressure build-up.
- Cream Addition: Add cream at the end and heat gently to prevent separation and maintain a smooth, silky texture.
- Cheese Tip: Freshly grated Asiago will melt more evenly and provide a more intense flavor compared to pre-packaged grated cheese.
- Make-Ahead Friendly: This soup can be prepared in advance and reheated, with flavors often improving after a day of resting.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 12g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
