If you’ve ever wanted to cozy up with a bowl of rich, earthy bliss, this Cream of Wild Mushroom Soup Recipe is your new best friend in the kitchen. Bursting with deep forest flavors from a medley of shiitake, chanterelle, and morel mushrooms, this soup brings comfort and sophistication together effortlessly. Whether it’s a chilly evening or a special occasion, this velvety, aromatic soup feels like a warm hug, turning simple ingredients into something truly magical.
Ingredients You’ll Need
This recipe calls for a handful of straightforward ingredients, each playing an essential role in building the soup’s sumptuous flavor and luxurious texture. From the wild mushrooms providing that rich umami foundation to the fresh thyme adding a delicate herbal note, every item brings its own charm to the pot.
- 4 cups wild mushrooms (shiitake, chanterelle, or morel), sliced: Choose a variety for complex, layered earthiness.
- 1 medium onion, diced: Adds natural sweetness and depth once sautéed.
- 3 cloves garlic, minced: Gives a fragrant, savory underpinning that wakes up the palate.
- 4 cups low-sodium vegetable broth: Provides a light, flavorful base without overpowering the mushrooms.
- 1 cup heavy cream: Enriches the soup with creamy smoothness and a touch of indulgence.
- 2 sprigs fresh thyme (or 1 tsp dried thyme): Offers a subtle herbal brightness to balance the earthiness.
- Salt and pepper to taste: Essential seasonings that bring all the flavors into perfect harmony.
- 2 tbsp unsalted butter: Used for sautéing to develop rich savory layers from the start.
How to Make Cream of Wild Mushroom Soup Recipe
Step 1: Prepare the Mushrooms
Start by gently cleaning your wild mushrooms and slicing them evenly. This not only ensures they cook uniformly but also lets their natural flavors shine beautifully throughout the soup.
Step 2: Sauté Onions and Garlic
In a large pot over medium heat, melt the butter and add your diced onions and minced garlic. Cook them gently until they become translucent and fragrant, about five minutes. This step builds the aromatic foundation that makes the soup irresistible.
Step 3: Cook the Mushrooms
Add your sliced mushrooms to the pot, stirring occasionally. Let them soften and release their juices, which concentrates their flavor and gives the soup that signature earthy richness. This usually takes about eight minutes and fills your kitchen with a mouthwatering aroma.
Step 4: Simmer with Broth
Pour in the vegetable broth and bring everything to a boil. Once bubbling, reduce the heat and let it simmer uncovered for about 20 minutes. This simmering reduces the broth slightly and melds the flavors, creating a deep, savory base for the soup.
Step 5: Blend the Soup
Using a blender or immersion blender, puree the soup until smooth, leaving a few chunks if you like a bit of texture. This gets you that classic cream-of mushroom consistency but keeps some of the delightful mushroom bits intact for mouthfeel.
Step 6: Add Cream and Season
Stir in the heavy cream to enrich the soup and season with salt, freshly ground pepper, and thyme. Warm the soup gently over low heat for five more minutes to marry all the flavors perfectly without boiling away the cream’s silkiness.
Step 7: Serve and Enjoy
Ladle the soup hot into bowls and prepare to be amazed by how simple ingredients come together into something so utterly satisfying and elegant.
How to Serve Cream of Wild Mushroom Soup Recipe
Garnishes
To elevate your Cream of Wild Mushroom Soup Recipe, sprinkle a few fresh thyme leaves or a handful of sautéed mushroom slices on top. These garnishes add eye-catching appeal as well as a burst of fresh, earthy notes right at the last bite.
Side Dishes
This soup pairs beautifully with crusty artisan bread or garlic toast, perfect for dipping and soaking up every last drop of the creamy goodness. Alternatively, a simple mixed green salad keeps the meal light and balanced.
Creative Ways to Present
For a fancy dinner, serve the soup in elegant ramekins or hollowed-out bread bowls. You can also drizzle a swirl of truffle oil or a sprinkle of grated Parmesan to take your Cream of Wild Mushroom Soup Recipe to the next level.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover soup into airtight containers and refrigerate for up to 3 days. This gives you a quick, comforting meal ready to heat when you need it, with flavors that deepen overnight.
Freezing
This soup freezes well, making it a great candidate for batch cooking. Pour cooled soup into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. Keep in mind the cream may slightly separate upon thawing, but a good stir usually fixes it.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent scorching and ensure the soup returns to that lovely creamy texture. If separation occurs, a quick whisk or immersion blender helps reincorporate everything perfectly.
FAQs
Can I use other types of mushrooms in this Cream of Wild Mushroom Soup Recipe?
Absolutely! While wild mushrooms add a unique depth, button, cremini, or portobello mushrooms also work well and can be more accessible for everyday cooking.
Is it possible to make this soup vegan or dairy-free?
Yes, swap out the heavy cream with full-fat coconut milk or cashew cream, and use olive oil instead of butter to keep it rich and creamy without dairy.
How thick should the finished soup be?
It’s up to your preference; typically, it should be creamy and smooth but not too thick—you want it to coat the spoon but still be ladle-able and comforting.
Can I prepare parts of this soup ahead of time?
Definitely! You can sauté the mushrooms, onions, and garlic in advance and refrigerate them. When ready, just combine with broth and the rest of the steps to save time.
What wine pairs well with Cream of Wild Mushroom Soup Recipe?
A medium-bodied white wine like Chardonnay or a light Pinot Noir complements the umami flavors and creamy texture beautifully.
Final Thoughts
Once you try this Cream of Wild Mushroom Soup Recipe, it might just become your go-to for a soul-warming meal that feels both elegant and homey. I love how it transforms simple wild mushrooms into something so comforting and special—do give it a whirl and watch your kitchen fill with irresistible aromas and joy.
Print
Cream of Wild Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Cream of Wild Mushroom Soup is a rich, velvety soup made with a variety of wild mushrooms such as shiitake, chanterelle, and morel. Infused with fresh thyme and finished with heavy cream, this comforting soup offers deep earthy flavors perfect for a cozy meal. Easy to prepare in under 40 minutes, it’s ideal as a starter or a light main dish.
Ingredients
Mushrooms
- 4 cups wild mushrooms (shiitake, chanterelle, or morel), sliced
Vegetables & Herbs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
Liquids & Dairy
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
Fat & Seasoning
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Prepare Mushrooms: Clean the wild mushrooms thoroughly and slice them evenly to ensure they cook uniformly.
- Sauté Aromatics: In a large pot over medium heat, melt the unsalted butter. Add the diced onions and minced garlic, sautéing until they become translucent and fragrant, about 5 minutes.
- Cook Mushrooms: Add the sliced mushrooms to the pot. Cook them until they are softened and have released their juices, approximately 8 minutes, stirring occasionally.
- Add Broth and Simmer: Pour in the low-sodium vegetable broth. Bring the mixture to a boil, then reduce heat and simmer uncovered for about 20 minutes to develop flavor.
- Blend Soup: Using an immersion blender or regular blender, blend the soup until smooth, leaving some chunks of mushrooms if you prefer a bit of texture.
- Add Cream and Season: Stir in the heavy cream and add fresh or dried thyme. Season with salt and pepper to your taste. Warm the soup gently for an additional 5 minutes to combine flavors.
- Serve: Ladle the soup into bowls and garnish with extra thyme sprigs or a few sautéed mushrooms if desired. Serve hot and enjoy.
Notes
- Use a mix of wild mushrooms for the best flavor and texture.
- Low-sodium broth allows you to control the saltiness of the soup.
- For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
- Fresh thyme enhances the herbal notes but dried thyme is a convenient alternative.
- Blend partially if you like some texture in your soup rather than completely smooth consistency.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
