Gourmet Venison Wild Mushroom Soup

With the arrival of cooler weather, it’s time to embrace the warmth and comfort of hearty soups.

This venison wild mushroom soup is a perfect blend of earthy flavors and rich textures, making it an ideal dish for cozy nights.

Tender pieces of venison are paired with a mix of wild mushrooms like chanterelles and morels, creating a deep, savory base that’s enhanced by aromatic vegetables and herbs.

A splash of red wine adds depth, while a touch of heavy cream brings a luxurious, velvety finish.

This soup is not only delicious but also a wonderful way to make the most of seasonal ingredients, providing a gourmet touch to your autumn and winter meals.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients:

  • 2 Tbsp. olive oil
  • 1 lb venison, cut into bite-sized pieces
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 8 oz wild mushrooms (such as chanterelles, morels, or a mix), cleaned and sliced
  • 8 cups beef broth
  • 1 cup red wine (optional)
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup heavy cream
  • 2 Tbsp. flour (optional, for thickening)
  • Fresh parsley, chopped (for garnish)

Instructions:

1. Sear the Venison:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  • Add the venison pieces and cook until browned on all sides. Remove venison from the pot and set aside.

2. Sauté Vegetables and Mushrooms:

  • In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
  • Add the wild mushrooms and cook for another 5 minutes, allowing them to release their moisture and begin to brown.

3. Build the Soup Base:

  • Return the browned venison to the pot. Pour in the beef broth and red wine (if using).
  • Add the dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 45 minutes, allowing the flavors to meld and the venison to become tender.

4. Thicken the Soup (Optional):

  • If you prefer a thicker soup, mix the flour with a little water to make a slurry and stir it into the soup. Continue to simmer for another 5 minutes.

5. Finish with Cream:

  • Stir in the heavy cream and let the soup simmer for an additional 10 minutes. Adjust seasoning with additional salt and pepper if needed.

6. Serve:

  • Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread.

Gourmet Venison and Wild Mushroom Soup

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Prep Time: 20 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 lb venison, cut into bite-sized pieces
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 8 oz wild mushrooms (chanterelles, morels, or a mix), cleaned and sliced
  • 8 cups beef broth
  • 1 cup red wine (optional)
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • salt and pepper to taste
  • 1 cup heavy cream
  • 2 tbsp flour (optional, for thickening)
  • fresh prasley, chopped (for garnish)

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  • Add the venison pieces and cook until browned on all sides. Remove venison from the pot and set aside.
  • In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
  • Add the wild mushrooms and cook for another 5 minutes, allowing them to release their moisture and begin to brown.
  • Return the browned venison to the pot. Pour in the beef broth and red wine (if using).
  • Add the dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 45 minutes, allowing the flavors to meld and the venison to become tender.
  • If you prefer a thicker soup, mix the flour with a little water to make a slurry and stir it into the soup. Continue to simmer for another 5 minutes.
  • Stir in the heavy cream and let the soup simmer for an additional 10 minutes. Adjust seasoning with additional salt and pepper if needed.
  • Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread.

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