This creamy wild mushroom soup is a rich, earthy, and luxuriously smooth comfort food. It uses a mix of wild mushrooms toasted until golden and simmered slowly with aromatics and white wine. The result is an elegant yet simple soup perfect for any occasion.
If you're looking for the perfect Creamy Wild Mushroom Soup, you're in the right place. Whether you love Soup Recipes or want to explore our Christmas Cookie collection, we've got you covered.
Why You’ll Love This Creamy Wild Mushroom Soup
- Deep, earthy flavor: A wild mushroom mix creates complex, woodsy layers.
- Velvety texture: Blended until smooth with a few sautéed slices for garnish.
- Simple process: Just sauté, simmer, blend, and serve for restaurant-quality results.
- Versatile serving: Easily adapt for vegetarian diets or enjoy as a starter or main.
Ingredients & Tools
- 450 g mixed wild mushrooms (such as cremini, shiitake, oyster), cleaned and sliced
- 15 g dried porcini mushrooms
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, finely diced
- 1 L chicken or vegetable broth
- 120 ml dry white wine (like Sauvignon Blanc)
- 240 ml heavy cream (or full-fat coconut milk for a dairy-free option)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves, plus extra for garnish
- 1 bay leaf
- to taste salt and freshly ground black pepper
Tools: A large heavy-bottomed pot or Dutch oven, a blender or immersion blender, a fine-mesh strainer (optional), and a large skillet for sautéing the garnish mushrooms.
Notes: The quality of your mushrooms really makes a difference here—splurge on a good mix if you can. And that splash of white wine? It’s not just for show. It deglazes the pan, lifting all those tasty browned bits and adding a subtle acidity that balances the richness.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 8 g |
| Fat: | 24 g |
| Carbs: | 18 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the dried mushrooms. Honestly, they’re the flavor powerhouse here. Soaking them in hot water rehydrates them and creates a super-concentrated mushroom broth that you’ll use in the soup. It adds a depth you just can’t get from fresh mushrooms alone.
- Why a mix of mushrooms? Using different varieties gives you a more complex, interesting flavor profile. Cremini are reliable and meaty, shiitake add a woodsy note, and oyster mushrooms bring a delicate, almost sweet flavor. It’s all about building layers.
- Resist the urge to overcrowd the pan. When you’re sautéing the fresh mushrooms, you want them to brown, not steam. If you pile them all in at once, they’ll release their liquid and just simmer. Give them space, and you’ll get those beautiful golden edges.
- Have your broth ready and warm. Adding warm (or at least not ice-cold) broth to your sautéed vegetables and mushrooms helps maintain a steady simmer, which means your soup will cook more evenly and the flavors will meld together beautifully.
How to Make Creamy Wild Mushroom Soup
Step 1: Start by preparing your dried mushrooms. Place the 15g of dried porcini in a heatproof bowl and cover with about 250 ml of just-boiled water. Let them steep for 15–20 minutes until they’re softened. Then, carefully remove the mushrooms, chop them finely (they’ll be tender), and reserve the soaking liquid. Do not discard this liquid—it’s liquid gold! Just be sure to pour it slowly, leaving any gritty sediment at the bottom of the bowl.
Step 2: While the porcini are steeping, heat the butter and olive oil in your large heavy-bottomed pot over medium heat. Add the chopped onion and celery, and sauté for about 6–8 minutes, until they’re soft and translucent but not browned. You’ll notice the kitchen starting to smell amazing. Add the minced garlic and fresh thyme and cook for another minute until fragrant.
Step 3: Now, add your fresh, sliced wild mushrooms to the pot. You might need to do this in two batches to avoid crowding. Cook, stirring occasionally, for 8–10 minutes. The mushrooms will first release their liquid and then start to brown nicely. You want them to get a good color—this is where a ton of flavor develops. Season with a good pinch of salt and pepper.
Step 4: Pour in the white wine to deglaze the pot. Scrape up all those browned bits from the bottom with your wooden spoon—they’re packed with flavor. Let the wine bubble and reduce by about half, which should take 2–3 minutes. Then, add the chopped rehydrated porcini mushrooms, the bay leaf, the reserved mushroom soaking liquid (poured carefully to avoid the sediment), and the 1 litre of broth.
Step 5: Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 20–25 minutes. This slow simmering allows all the flavors to meld together perfectly. The soup should be fragrant and the mushrooms should be very tender.
Step 6: Remove the pot from the heat and take out the bay leaf. Using an immersion blender, carefully purée the soup directly in the pot until it’s completely smooth. If you’re using a countertop blender, work in batches and be very careful—fill the blender no more than halfway, and hold the lid on firmly with a kitchen towel, as hot soup can expand and cause burns. You’re aiming for a velvety, uniform consistency.
Step 7: Return the puréed soup to the pot (if you used a blender) and stir in the heavy cream. Warm it through over low heat for another 3–4 minutes—do not let it boil after adding the cream. Taste and adjust the seasoning with more salt and pepper if needed. For a super-silky finish, you can strain it through a fine-mesh sieve, but this is optional.
Step 8: For an optional but highly recommended garnish, quickly sauté a handful of thinly sliced mushrooms in a separate pan with a little butter until crispy and golden. Ladle the hot soup into bowls, top with the crispy mushrooms, a drizzle of cream, a twist of black pepper, and a few fresh thyme leaves. Serve immediately.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze before adding cream for best texture; thaw in fridge overnight.
- Reviving: Reheat gently on the stove; add a splash of broth or cream if thickened.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the soup’s richness beautifully, cleansing the palate between spoonfuls.
- Grilled cheese on sourdough — It’s a classic for a reason. The gooey, salty cheese and crisp, buttery bread are the perfect textural contrast to the smooth, creamy soup.
- Roasted asparagus with parmesan — The earthy, slightly charred flavor of the asparagus complements the mushrooms wonderfully, adding a nice vegetable side that doesn’t overpower.
Drinks
- A glass of oaked Chardonnay — The buttery, slightly vanilla notes from the oak pair magically with the earthy mushrooms and creamy texture of the soup.
- A dry hard cider — Its crisp effervescence and apple notes provide a refreshing counterpoint that lifts the entire meal and cleanses the palate.
- Earl Grey tea — A warm cup of Earl Grey, with its bergamot aroma, is surprisingly lovely with mushroom soup, offering a floral, citrusy note that’s quite elegant.
Something Sweet
- Dark chocolate and hazelnut biscotti — The bitter chocolate and nutty crunch are a fantastic follow-up, offering a contrast in flavor and texture without being too heavy.
- Lemon sorbet — This is the ultimate palate cleanser. Its bright, sharp citrus flavor is incredibly refreshing after the deep, umami-rich soup.
- Pear and almond tart — The sweet, tender pears and nutty frangipane offer a gentle, sophisticated sweetness that feels like a natural progression from the savory soup.
Top Mistakes to Avoid
- Mistake: Not properly cleaning the mushrooms. Mushrooms can be sandy and gritty. Wipe them with a damp paper towel or use a soft brush. Don’t soak them in water, as they’ll act like sponges and become waterlogged, which prevents proper browning.
- Mistake: Blending the soup while it’s piping hot in a sealed blender. This is a safety hazard! The steam pressure can blow the lid off. Always allow hot liquid to cool slightly, don’t fill the blender more than halfway, and hold the lid down firmly with a kitchen towel.
- Mistake: Skipping the deglazing step with wine. Those browned bits at the bottom of the pan are pure flavor. Deglazing with wine lifts them all up and incorporates them into the soup, adding a crucial layer of complexity and acidity.
- Mistake: Boiling the soup after adding the cream. This can cause the cream to curdle or separate, giving your velvety soup a grainy texture. Just warm it through gently over low heat until it’s hot enough to serve.
Expert Tips
- Tip: For an even deeper flavor, roast your fresh mushrooms first. Toss them with a little oil, spread them on a baking sheet, and roast at 200°C for 15-20 minutes until browned and slightly crispy at the edges. This caramelizes their natural sugars and intensifies their taste before they even hit the soup pot.
- Tip: Make it ahead of time. This soup actually tastes even better the next day after the flavors have had more time to meld. Just cool it completely, store it in an airtight container in the fridge, and gently reheat it on the stove. You may need to add a splash of broth or cream to loosen it up.
- Tip: Add a splash of sherry or Madeira at the end. Just before serving, stir in a tablespoon or two of good-quality sherry or Madeira. It adds a wonderful nutty, complex sweetness that elevates the soup to a whole new level of sophistication.
- Tip: Use an immersion blender for the easiest cleanup. Blending the soup directly in the pot saves you from transferring hot liquid and washing a bulky countertop blender. It’s a little thing, but it makes the process so much smoother.
FAQs
Can I make this soup vegan?
Absolutely! It’s very easy to adapt. Use vegetable broth instead of chicken broth, substitute the butter with a vegan butter or more olive oil, and swap the heavy cream for full-fat canned coconut milk. The coconut flavor is subtle and works surprisingly well with the earthy mushrooms. Just be sure to use an unflavored, unsweetened variety.
How should I store and reheat leftovers?
Let the soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat it gently in a saucepan over low heat, stirring occasionally. Avoid boiling it, especially if it contains cream. If the soup has thickened too much in the fridge, just thin it out with a little extra broth or water while reheating.
Can I freeze creamy mushroom soup?
You can, but with a caveat. Soups with dairy (like cream) can sometimes separate or become grainy when thawed. For best results, freeze the soup *before* adding the cream. When you’re ready to eat, thaw it overnight in the fridge, reheat it, and then stir in the fresh cream just before serving.
My soup is too thin. How can I thicken it?
If your soup is thinner than you’d like, the easiest fix is to let it simmer uncovered for an extra 5-10 minutes to reduce and concentrate. Alternatively, you can make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water until smooth, then whisking it into the simmering soup. Let it cook for another minute or two until thickened.
What’s the best way to get a super-smooth texture?
For the silkiest, most restaurant-quality texture, blend the soup until it’s completely smooth and then pass it through a fine-mesh strainer. This will catch any tiny bits of mushroom skin or fiber that the blender missed. It’s an extra step, but it makes a noticeable difference in the final mouthfeel.
Creamy Wild Mushroom Soup
Make this luxurious Creamy Wild Mushroom Soup with an easy, step-by-step recipe. Rich, earthy, and velvety smooth. Get the recipe and serve up comfort tonight!
Ingredients
For the soup:
-
450 g mixed wild mushrooms (such as cremini, shiitake, oyster, cleaned and sliced)
-
15 g dried porcini mushrooms
-
1 large yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
2 stalks celery (finely diced)
-
1 L chicken or vegetable broth
-
120 ml dry white wine (like Sauvignon Blanc)
-
240 ml heavy cream (or full-fat coconut milk for a dairy-free option)
-
2 tbsp unsalted butter
-
2 tbsp olive oil
-
1 tsp fresh thyme leaves (plus extra for garnish)
-
1 bay leaf
-
to taste salt and freshly ground black pepper
Instructions
-
Start by preparing your dried mushrooms. Place the 15g of dried porcini in a heatproof bowl and cover with about 250 ml of just-boiled water. Let them steep for 15–20 minutes until they’re softened. Then, carefully remove the mushrooms, chop them finely (they’ll be tender), and reserve the soaking liquid. Do not discard this liquid—it’s liquid gold! Just be sure to pour it slowly, leaving any gritty sediment at the bottom of the bowl.01
-
While the porcini are steeping, heat the butter and olive oil in your large heavy-bottomed pot over medium heat. Add the chopped onion and celery, and sauté for about 6–8 minutes, until they’re soft and translucent but not browned. You’ll notice the kitchen starting to smell amazing. Add the minced garlic and fresh thyme and cook for another minute until fragrant.02
-
Now, add your fresh, sliced wild mushrooms to the pot. You might need to do this in two batches to avoid crowding. Cook, stirring occasionally, for 8–10 minutes. The mushrooms will first release their liquid and then start to brown nicely. You want them to get a good color—this is where a ton of flavor develops. Season with a good pinch of salt and pepper.03
-
Pour in the white wine to deglaze the pot. Scrape up all those browned bits from the bottom with your wooden spoon—they’re packed with flavor. Let the wine bubble and reduce by about half, which should take 2–3 minutes. Then, add the chopped rehydrated porcini mushrooms, the bay leaf, the reserved mushroom soaking liquid (poured carefully to avoid the sediment), and the 1 litre of broth.04
-
Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 20–25 minutes. This slow simmering allows all the flavors to meld together perfectly. The soup should be fragrant and the mushrooms should be very tender.05
-
Remove the pot from the heat and take out the bay leaf. Using an immersion blender, carefully purée the soup directly in the pot until it’s completely smooth. If you’re using a countertop blender, work in batches and be very careful—fill the blender no more than halfway, and hold the lid on firmly with a kitchen towel, as hot soup can expand and cause burns. You’re aiming for a velvety, uniform consistency.06
-
Return the puréed soup to the pot (if you used a blender) and stir in the heavy cream. Warm it through over low heat for another 3–4 minutes—do not let it boil after adding the cream. Taste and adjust the seasoning with more salt and pepper if needed. For a super-silky finish, you can strain it through a fine-mesh sieve, but this is optional.07
-
For an optional but highly recommended garnish, quickly sauté a handful of thinly sliced mushrooms in a separate pan with a little butter until crispy and golden. Ladle the hot soup into bowls, top with the crispy mushrooms, a drizzle of cream, a twist of black pepper, and a few fresh thyme leaves. Serve immediately.08
Not what you're looking for?
