Wild hedgehog mushroom soup is full of umami flavor and is perfect for the autumn season. The soup consists of hedgehog mushrooms, garlic, onion, white wine, vegetable stock, and a bit of heavy cream. It is a perfect appetizer as well as main course.
You can use all kinds of wild mushrooms including hedgehog mushrooms, chanterelles, funnel chanterelles, black trumpet mushrooms, and much more. I love mixing the wild mushrooms as well. On the picture above you might spot a few funnel chanterelles mixed in with the hedgehogs in the soup.
There is nothing better than foraging for wild mushrooms and making it into a tasty, filling soup like this one. Just make sure that the wild mushrooms used in the soup are in good condition – they should be fresh and firm, and without larvae, maggots and dirt. The best way to clean mushrooms is to brush them clean and cut them open to check for insects. Moreover, you should always be 100% sure that you have correctly identified the wild mushrooms that you are planning to eat!
Good luck with your foraging and soup-cooking!
Hedgehog mushroom soup
- 1 large onion, diced
- 2 garlic cloves, minced
- 3 tablespoons butter
- 1 pound (500 grams) hedgehog mushrooms or other wild mushrooms, cubed
- 3 tablespoons all-purpose flour
- 4¼ cups (1 liter) vegetable stock
- ½ cup (½ deciliter) white wine
- ½ cup (½ deciliter) heavy cream
- Salt and pepper
- Serve with toasted bread
- In a large pot, sauté onion and garlic in butter over medium heat for about 2 minutes.
- Add hedgehog mushrooms and sauté for 10 minutes over medium-high heat.
- Add all-purpose flour and stir well.
- Add white wine and stir well. Add vegetable stock a little at a time and mix well in between.
- Let the soup simmer for 10 minutes.
- Add heavy cream and taste with salt and pepper.
- Serve with toasted bread.