Homemade cream of mushroom soup with wild mushrooms & tangy buttermilk crème fraîche is a fall favorite that really lets the flavor of mushrooms shine.
Servings 4
Calories 260kcal
Ingredients
Cream of Mushroom Soup
4tbspunsalted butter
1lbmixed wild mushroomssuch as shiitake, cremini, hen of the woods, chantrel
1leekwhite and pale green parts only, cut into 1/4-inch dice
2tbspall-purpose flour
1/2cupwhite wine
4cupsmushroom stockor vegetable stock
3tspSweet Hungarian paprika
1/8tspcayenne pepper
1fresh bay leaf
2tspfresh thyme
1/2cupbuttermilk crème fraîche
1tbspsoy sauce
2tbspfresh parsleychopped
kosher salt
freshly cracked black pepper
Buttermilk Crème Fraîche
2cupsheavy creampasteurized, not ultra pasteurized
Heat a large dutch oven over high heat. Add the butter and then add the mushrooms. Cook, stirring occasionally, until the mushrooms are well browned, about 5-8 minutes.
Turn the heat down to medium and add the leek to the pan. Give everything a stir, and sauté until soft, about 3 minutes.
Add the wine and cook, stirring, until liquid is evaporated, 2–3 minutes.
Stir in the flour and cook until the vegetables are coated and the raw flavor of the flour is cooked off, about 1 minute.
Add the stock and bring everything to a boil. Reduce to a simmer and then add the paprika, cayenne pepper, bay leaf, and 1 tsp thyme. Simmer for 30 minutes.
Remove the pot from the heat and stir in the buttermilk crème fraîche and soy sauce. Sprinkle in the parsley remaining 1 tsp of thyme. Taste and then season with salt and pepper if needed.
Buttermilk Crème Fraîche
Combine the cream and buttermilk in a clean glass jar. Partially cover and let stand in a warm spot until thickened, about 24 hours. The crème fraîche should be very thick like greek yogurt.
Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
While you can puree the soup, I prefer to leave the mushrooms whole so you can taste the different flavors, textures, and types of mushroom.