Wag & Stin Country Cream of Mushroom Soup

Serves 2–4

This soup is about extraction. Mushrooms, aromatics, fat, and time. There’s nothing clever happening here—just letting good ingredients give up everything they have. The result is rich without being heavy and deeply savoury without needing much seasoning.

Ingredients

• 454 g Wag & Stin mushrooms (one variety or a mix—use what you like)

• 1 leek, split lengthwise, washed well, and cut into fine julienne

• 3 garlic cloves, thinly sliced

• 1 small celery root, peeled and cut into fine julienne

• 1 litre Wag & Stin mushroom stock

• 500 ml to 1 litre 35% cream, as needed

• 3 tbsp butter or neutral oil

• Kosher salt and freshly ground black pepper

• ½ bunch thyme, tied with butcher’s twine

• 2 fresh bay leaves or 3 dried

  
  

The Method (aka the Mushroom Glow-Up)

1. Meet Your Mushrooms
   Gently brush off any growing bits and trim the very bottom of the stems. Keep the clusters intact—this is how we get that steak-like drama.

2. Sear for Stardom
   Heat a wide pan over medium-high and add the olive oil. When it shimmers, place the mushroom clusters in the pan, cut-side down. Don’t touch them. Let them sizzle and caramelize for 3–4 minutes until deeply golden.

3. Flip & Butter-Baste
   Turn the mushrooms over. Add the butter, garlic, and thyme to the pan. As the butter melts, tilt the pan slightly and spoon the garlicky goodness over the mushrooms. Season generously with salt and pepper.

4. Finish with Brightness
   Once the mushrooms are tender with crisp edges (another 2–3 minutes), remove from heat. Sprinkle with lemon zest and give them a final squeeze of fresh lemon juice.

Method

Clean the mushrooms carefully. Trim and reserve any woody stems for stock or another use. Tear the mushrooms by hand into uneven pieces—this helps them cook down naturally and release more flavour.

Set a heavy-bottomed pot over medium heat. Add the butter or oil. When it’s hot, add the leek, garlic, and celery root. Cook slowly, stirring often, until soft and translucent. Don’t rush this step and don’t let the vegetables brown.

Add the mushrooms and cook for 4–5 minutes, until they begin to collapse and give up their moisture. Pour in the mushroom stock, scraping the bottom of the pot to release anything stuck there. Bring to a boil.

Add the cream, reduce the heat, and bring the soup to a steady simmer. Drop in the thyme bundle and bay leaves. Cook for 30–45 minutes, stirring occasionally, until the flavours are fully integrated and the soup smells unmistakably of mushrooms.

Remove the thyme and bay. Purée the soup until completely smooth using an immersion blender or countertop blender. Season carefully with salt and pepper. Serve hot.

Chef’s Note

Use restraint with the cream. The mushrooms should lead, not the dairy. Start with less and add more only if the soup asks for it. This soup improves with time—make it a day ahead if you can. Reheat gently, adjust seasoning, and stop when it tastes right.

Elevating flavour naturally, one mushroom at a time. 🍄✨