Recipes Cream of Wild Mushroom Soup Be the first to rate & review! 0 Photos This is a recipe I created from my brain. Use it or tweak it to make it your own! Submitted by ChefBoyRDave Published on March 9, 2020 Save Rate Print Share Trending Videos Close this video player Prep Time: 40 mins Cook Time: 30 mins Total Time: 1 hr 10 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 5 cups vegetable broth ½ cup butter, divided 1 carrot, cut into matchstick-size pieces ½ white onion, cut into matchstick-size pieces ½ leek, cut into matchstick-size pieces 2 stalks celery, cut into matchstick-size pieces 1 clove garlic, minced 2 small yellow squash, cut into matchstick-size pieces 2 small zucchini, cut into matchstick-size pieces 2 ounces shiitake mushrooms, thinly sliced 2 ounces chanterelle mushrooms, thinly sliced 2 ounces oyster mushroom caps, coarsely chopped 2 white button mushrooms, thinly sliced 1 portobello mushroom, quartered and thinly sliced ¼ cup all-purpose flour 2 ½ cups heavy whipping cream 1 pinch cayenne pepper 1 pinch salt and ground black pepper to taste 1 bunch chives, chopped Directions Pour vegetable broth into a large pot; bring to a simmer over medium heat. Melt 1/4 cup butter in a large saucepan over low heat; increase heat to medium. Add carrot; cook and stir until starting to soften, 3 to 5 minutes. Add onion, leek, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Add yellow squash and zucchini; cook for 2 minutes. Pour carrot mixture into the vegetable broth. Keep broth simmering over low heat. Melt remaining 1/4 cup butter in the saucepan. Cook and stir chanterelle mushrooms, oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter until starting to soften, about 5 minutes. Sprinkle flour over mushroom mixture; stir until a paste forms, 2 to 3 minutes. Stir mushroom and flour mixture into the vegetable broth. Pour in heavy cream; simmer until heated through, about 8 minutes. Season with cayenne, salt, and pepper. Garnish soup with chives. Cook's Note: Substitute veal or chicken broth for the vegetable broth if desired. I Made It Print Nutrition Facts (per serving) 571 Calories 53g Fat 20g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 571 % Daily Value * Total Fat 53g 68% Saturated Fat 33g 164% Cholesterol 177mg 59% Sodium 589mg 26% Total Carbohydrate 20g 7% Dietary Fiber 4g 15% Total Sugars 5g Protein 7g 13% Vitamin C 26mg 29% Calcium 138mg 11% Iron 2mg 11% Potassium 542mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved