Introduction

This rich and earthy Wild Mushroom Soup is the perfect comfort food for chilly days. Made with a blend of fresh and dried mushrooms, it delivers deep, savory flavor in every spoonful. For more hearty dinner inspiration, try this Ground Beef Pot Pie Recipe or these satisfying Chicken Ricotta Meatballs with Spinach Alfredo Sauce Recipe.

Ingredients

This earthy wild mushroom soup delivers deep, savory notes with a velvety texture that comforts with every spoonful.

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 pound mixed wild mushrooms (such as cremini, shiitake, or oyster), sliced
• 4 cups vegetable broth
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• ½ cup heavy cream (or coconut milk for dairy-free)
• Salt and black pepper to taste
• Fresh parsley for garnish

Timing

Context: This Wild Mushroom Soup recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Mushrooms

Gently clean 1 pound of mixed wild mushrooms with a damp cloth or soft brush to remove dirt. Avoid rinsing them under water, as they absorb moisture easily. Slice larger mushrooms into even pieces and leave smaller ones whole for varied texture.

Step 2 — Sauté Aromatics

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves, cooking until soft and fragrant—about 5 minutes. Stir frequently to prevent browning.

Step 3 — Cook the Mushrooms

Add the prepared wild mushrooms to the pot, along with a pinch of salt. Sauté for 8–10 minutes until they release their liquid and begin to brown. This step builds a rich, earthy base for your Wild Mushroom Soup.

Step 4 — Deglaze the Pot

Pour in ¼ cup of dry white wine or vegetable broth, scraping the bottom of the pot to lift any browned bits. Let the liquid reduce by half, which should take 2–3 minutes over medium-high heat.

Step 5 — Add Broth and Simmer

Stir in 4 cups of vegetable or chicken broth and 1 teaspoon of fresh thyme. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes. The flavors will meld together as it cooks.

Step 6 — Blend the Soup

Use an immersion blender to purée about half of the soup, leaving some mushroom pieces for texture. Alternatively, transfer a portion to a stand blender, then return it to the pot. Be careful when blending hot liquids.

Step 7 — Finish with Cream

Stir in ½ cup of heavy cream or a dairy-free alternative and heat through without boiling. Taste and adjust seasoning with salt and black pepper. For a lighter version, you can omit the cream entirely.

Step 8 — Garnish and Serve

Ladle the hot Wild Mushroom Soup into bowls. Top with fresh chopped parsley, a drizzle of truffle oil, or crispy sautéed mushroom slices. Serve immediately with crusty bread for a complete meal.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Plant-Based Cream — Use cashew cream or coconut milk for a rich, dairy-free version of Wild Mushroom Soup.
• Low-Sodium Broth — Swap regular broth for a reduced-sodium vegetable stock to control salt without losing depth.
• Gluten-Free Thickener — Replace flour with arrowroot or cornstarch for a gluten-free Wild Mushroom Soup that stays velvety.
• Extra Vegetables — Add puréed cauliflower or celery root to boost nutrients and create a lower-carb alternative.
• Lean Protein — Stir in shredded chicken or white beans for a heartier, protein-packed meal.
• Herb-Infused Oil — Finish with thyme or rosemary oil instead of butter to enhance flavor while reducing saturated fat.
• Nutritional Yeast — Sprinkle in for a cheesy, umami note in dairy-free and lower-fat preparations.

Serving Suggestions

• Pair this rich Wild Mushroom Soup with a crusty sourdough bread or warm baguette for dipping.
• Serve alongside a fresh arugula salad with a light lemon vinaigrette to balance the earthy flavors.
• This Wild Mushroom Soup makes an elegant starter for holiday dinners or autumn gatherings.
• Top each bowl with a dollop of crème fraîche, fresh thyme, and cracked black pepper for a beautiful finish.
• For a heartier meal, add a swirl of truffle oil and serve with a grilled cheese sandwich.
• Garnish with sautéed wild mushrooms and chives to highlight the soup’s main ingredient.

This versatile Wild Mushroom Soup adapts well to both casual weeknights and formal occasions, making it a year-round favorite.

Common Mistakes to Avoid

• Mistake: Using only one mushroom variety. Fix: Combine different types like cremini, shiitake, and porcini for a more complex, earthy flavor profile.
• Mistake: Not properly cleaning the mushrooms. Fix: Gently brush off dirt or quickly rinse and pat them dry immediately to avoid a soggy, watery soup.
• Mistake: Skipping the sauté step for the mushrooms. Fix: Sauté them until they release their liquid and develop a deep golden-brown color, which builds the soup’s foundational flavor.
• Mistake: Overcrowding the pan when sautéing. Fix: Cook the mushrooms in batches to ensure they brown properly instead of steaming.
• Mistake: Adding raw flour directly to the soup. Fix: Make a roux by cooking the flour with the butter or oil first to prevent a raw, pasty taste in your Wild Mushroom Soup.
• Mistake: Using a weak, unseasoned broth. Fix: Opt for a rich, homemade or high-quality store-bought stock and season thoughtfully with herbs like thyme.
• Mistake: Blending the soup while it’s too hot. Fix: Allow the soup to cool slightly before blending to prevent steam pressure from causing a messy and dangerous explosion.
• Mistake: Not finishing with a flavor enhancer. Fix: Stir in a splash of sherry or a dollop of cream or crème fraîche just before serving to elevate the final dish.

Storing Tips

• Fridge: Cool your Wild Mushroom Soup completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheat: Reheat gently on the stovetop or in the microwave, stirring occasionally, until the soup reaches a safe internal temperature of 165°F.

Always use shallow containers to cool your Wild Mushroom Soup quickly and evenly, which helps maintain food safety and quality.

Conclusion

This rich Wild Mushroom Soup is a comforting dish perfect for chilly evenings. For more creamy soup inspiration, try this Creamy Mushroom Soup or this Cauliflower Soup. Give this recipe a try and share your thoughts in the comments below!

Wild Mushroom Soup

Print Recipe

Pin Recipe

A rich and creamy wild mushroom soup featuring a blend of fresh wild mushrooms, herbs, and cream for a comforting and flavorful dish.

• Author: Dorothy Miler
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 1x
• Method: Soup
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound mixed wild mushrooms, cleaned and sliced
• 1 teaspoon fresh thyme leaves
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large pot, heat butter and olive oil over medium heat until melted and hot.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the sliced wild mushrooms and thyme, cooking until the mushrooms release their moisture and begin to brown, about 8-10 minutes.
5. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15 minutes to develop flavor.
6. Using an immersion blender, puree the soup until smooth but still slightly textured. Alternatively, carefully blend in batches in a blender.
7. Stir in the heavy cream and heat through without boiling.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped fresh parsley.

Notes

For a deeper flavor, use a mix of shiitake, cremini, and chanterelle mushrooms. If you prefer a chunkier soup, blend only half the soup and stir in the rest of the mushrooms whole.

Nutrition

• Calories: 210
• Sugar: 3
• Sodium: 600
• Fat: 18
• Saturated Fat: 11
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 10
• Fiber: 2
• Protein: 5
• Cholesterol: 55

FAQs

What are the best wild mushrooms to use for this Wild Mushroom Soup?

Use a mix of flavorful varieties like cremini, shiitake, and porcini. Avoid toxic mushrooms unless you are an expert. This combination gives the Wild Mushroom Soup its signature earthy depth.