Description
This creamy wild mushroom soup is a comforting classic made with fresh forest mushrooms, shallots, butter, chicken broth, and tangy sour cream. Finished with fresh lemon juice and parsley, it is rich, savory, and perfect for a cozy lunch or dinner.
Ingredients
- 500 g fresh wild mushrooms, cleaned and sliced if necessary
- 1 shallot, finely diced
- 2 tbsp butter (about 30 g each)
- 1 tbsp all-purpose flour
- 750 ml chicken broth
- 250 g sour cream
- Salt, to taste
- Black pepper, to taste
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- Clean the wild mushrooms thoroughly and slice or divide them into smaller pieces as needed.
- Finely dice the shallot and chop the parsley.
- Melt the butter in a large pot over medium heat. Add the shallot and sauté for 2–3 minutes until softened.
- Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and begin to brown lightly.
- Sprinkle the flour over the mushrooms and stir well. Cook for about 1 minute.
- Gradually pour in the chicken broth while stirring to prevent lumps from forming.
- Bring the soup to a gentle boil, then reduce the heat and simmer for about 10 minutes.
- Stir in the sour cream. Warm gently without allowing the soup to boil.
- Season with salt and freshly ground black pepper. Add the lemon juice and stir to combine.
- Ladle into bowls, garnish with chopped parsley, and serve warm.
Notes
- Use a mixture of fresh wild mushrooms for the best flavor.
- Do not let the soup boil after adding the sour cream, as it may curdle.
- For a thicker soup, use a little more flour or simmer uncovered for a few extra minutes.
- Chicken broth can be replaced with vegetable broth for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German