Wild Mushroom Soup with Rosemary

Indulge in the warmth of the season with this velvety wild mushroom soup, accented by aromatic rosemary and a rich swirl of coconut or cream. Each spoonful is packed with gut-healthy prebiotics (thanks mushrooms!), and offers an earthy embrace, perfect for cozy autumn days and gatherings.

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

• 2 tbsp olive oil 
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 lb (450 g) mixed wild mushrooms (such as shiitake, cremini, oyster), cleaned and roughly chopped
• 1 sprig of fresh rosemary chopped, plus extra for garnish
• 1 tsp fresh thyme 
• 4 cups vegetable broth
• 1/2 cup coconut milk or heavy cream (plus extra for garnish)
• Salt and black pepper, to taste

Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Add the garlic and sauté for an additional minute until fragrant.

2. Cook the Mushrooms: Add the mushrooms, fresh rosemary, and thyme to the pot. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are golden brown.

3. Add Broth and Simmer: Pour in the vegetable broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld.

4. Blend Until Smooth: Use an immersion blender to puree the soup until smooth. (Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.)

5. Add Cream: Stir in the heavy cream (or coconut milk) and heat through without boiling. Adjust seasoning if needed.

6. Garnish and Serve: Ladle the soup into bowls. Drizzle a swirl of cream or coconut milk on top and add a few sautéed mushrooms as garnish. Top with a fresh rosemary for an aromatic finish.