Wild mushrooms are a wonderful change from the cultivated variety, and they give this soup a lovely, earthy flavour. I found mine at a local farmer’s market but you can often find them at natural foods stores as well. If you can’t find crème fraîche, try using sour cream in its place. You could also use 1/2 cup whipping cream, although it lacks the slight tanginess of crème fraîche.
- 1/4 cup butter
- 2 cloves garlic, minced
- 2 tsp fresh thyme leaves or 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 12 ounces wild mushrooms (any variety or a mix), cleaned and chopped
- 4 cups low sodium chicken broth
- 5 ounces crème fraîche, room temperature
- In a large sauce pan, heat butter over medium heat until melted and frothy. Add garlic and thyme and sauté until fragrant, about 1 minute.
- Add mushrooms and toss until coated with butter. Sprinkle with salt and pepper and sauté until mushrooms are browned and tender, about 5 to 10 minutes.
- Add broth and bring to a boil, then reduce heat and simmer 10 minutes. Remove from heat and transfer to a blender or food processor. Puree until smooth.
- Return to pot and stir in crème fraîche until well combined. Season with additional salt and pepper to taste.
- Garnish with an additional dollop of crème fraîche and fresh thyme or sage leaves.