New England Soup Factory's Creamy Wild Mushroom Soup

Dive into the cozy, rich flavors of New England Soup Factory's Creamy Wild Mushroom Soup—a luxurious dish brimming with earthy goodness. This hearty soup combines a trio of mushrooms—button, shiitake, and baby bella—sautéed to perfection alongside aromatic leeks, garlic, and onions. A splash of dry white wine adds depth, while fresh thyme and parsley contribute subtle herbaceous notes. Creamy yet light, thanks to a blend of heavy cream and a touch of flour for velvety texture, this soup is simmered in chicken or vegetable stock for maximum flavor infusion. Perfect as a comforting starter or a satisfying main course, serve this soup with crusty bread to soak up every last drop of deliciousness. Ideal for mushroom lovers, this recipe is a must-try for anyone seeking a taste of New England's comforting culinary charm.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 tablespoons Butter
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 2 medium Leeks, cleaned and sliced (white and light green parts only)
• 4 cloves Garlic, minced
• 8 ounces Button mushrooms, sliced
• 8 ounces Shiitake mushrooms, stems removed, sliced
• 8 ounces Baby bella mushrooms, sliced
• 1 cup Dry white wine
• 6 cups Chicken or vegetable stock
• 1 teaspoon Fresh thyme leaves
• 2 cups Heavy cream
• 2 tablespoons All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a large pot, heat the butter and olive oil over medium heat until the butter is melted and bubbling.

Step 2

Add the diced onion and sliced leeks to the pot. Sauté for 5–7 minutes, stirring occasionally, until they are softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1–2 minutes, until fragrant, being careful not to burn the garlic.

Step 4

Add the button, shiitake, and baby bella mushrooms to the pot. Cook for 10–12 minutes, stirring frequently, until the mushrooms release their liquid and begin to brown slightly.

Step 5

Deglaze the pot by pouring in the white wine, scraping the bottom to release any browned bits. Cook for 3–5 minutes, allowing the wine to reduce by half.

Step 6

Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 2 minutes to remove the raw flour taste.

Step 7

Pour in the chicken or vegetable stock, stirring constantly to ensure no lumps form. Add the fresh thyme, salt, and pepper, and bring the soup to a boil.

Step 8

Reduce the heat to low and let the soup simmer for 15–20 minutes, allowing the flavors to develop and the soup to thicken slightly.

Step 9

Stir in the heavy cream and let the soup heat gently for 5 minutes without boiling.

Step 10

Taste and adjust seasoning with additional salt and pepper if needed.

Step 11

Finish with freshly chopped parsley before serving. Optionally, garnish with a drizzle of olive oil or a dollop of sour cream for added richness.

Nutrition Facts

Serving size	(3162.2g)

Amount per serving	% Daily Value*
Calories	2900.9

Total Fat 240.1g	0%
Saturated Fat 127.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 611.6mg	0%
Sodium 8059.3mg	0%
Total Carbohydrate 82.6g	0%
Dietary Fiber 15.9g	0%
Total Sugars 28.5g
Protein 32.7g	0%

Vitamin D 396.8IU	0%
Calcium 229.9mg	0%
Iron 8.2mg	0%
Potassium 3081.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.4%

Protein: 5.0%

Carbs: 12.6%