Creamy Wild Mushroom Soup

This Creamy Wild Mushroom Soup is so comforting and rich in flavour. Made with mixed mushrooms, garlic and a splash of cream, it comes together in 30 minutes making it suited to a speedy lunch or dinner.

We love the intense and rich flavour of this creamy wild mushroom soup and it is SO easy to make. It's cosy and comforting and although it's solid during Fall and the Winter months you can enjoy it all year round.

Mushrooms are one of our favourite ingredients to cook with, be it adding them to risottopasta or blitzed into a creamy and smooth soup. The flavour is so unique, earthy and can vary so much between different mushrooms.

The Best Mushrooms to Use

For this soup, we used a mix of chanterelle mushrooms and chestnut (crimini) mushrooms along with some dried. Chestnut mushrooms are easy to find in almost every supermarket and you can make this mushroom soup using only the chestnut variety if that's all you can find.

Cooking with Dried Mushrooms

Cooking with dried mushrooms is a great way to intensify the mushroom flavour of soups and stews. You can get many different types of dried mushrooms from shitake to porcini and a range of mixed mushrooms.

We tend to always go for dried porcini mushrooms because they have such a beautiful and intense flavour but you can use any kind for this recipe.

You need to rehydrate them with a little hot water and let them soak for 5-10 minutes before adding them to the soup so we always do this first. That way they're ready for when we need them.

How to Make Mushroom Soup – Step By Step

Add olive oil to a large pot and add the chopped onion. Saute the onion until translucent and soft then add the sliced mushrooms. Saute the mushrooms for 10 minutes until softened and reduced in size (photos 1-2).

Add the garlic and saute again for another 1-2 minutes. Add the dried mushrooms along with the soaking liquid being careful not to add in any grit or sediment from the bottom (photos 3-4).

Add the stock and stir. Bring to a boil then turn down to simmer for 10-15 minutes. Blitz until smooth with an immersion blender (hand-held) and stir in the cream (photos 5-6). Garnish with parsley and serve.

Additional Toppings

We LOVE to top this soup with extra sliced mushrooms that we quickly saute in a little oil until browned. Sprinkle them with a little salt and sprinkle on top of the soup alongside some shavings of parmesan, a drizzle of olive oil and more fresh parsley.

Make it Without Cream

Although there isn't much cream in this soup you can omit it altogether to make it lighter, the thickness of the soup will create a creamy texture even without the addition of cream. It will taste slightly less rich but it will still be good.

We don't recommend substituting the cream for something else because it will change the flavour but that doesn't mean it wouldn't work.

Can we Freeze This Mushroom Soup?

Yes, this soup will freeze well and will keep in the fridge for around 3 days. store the soup in suitable containers or ziplock bags before freezing. Then you can defrost and reheat as needed.

Top Tips for Making Creamy Mushroom Soup

• Saute the onions and mushrooms on a for at least 10-15 minutes so they soften properly and give a good depth of flavour to the soup.
• You don't need to add cream but it does give the soup a good rich flavour.
• Add more or less cream to your liking.
• We like a smooth consistency but you can choose to blitz the soup to a rougher texture if you prefer.
• Fresh parsley goes so well with mushrooms but you could also use fresh thyme.
• This mushroom soup will store well in the fridge or freezer.
• You can use any kind of mushrooms.

More Recipes with Mushrooms You Might Like:

• Mushroom Ravioli with Parmesan Cream Sauce
• Speck and Mushroom Pappardelle
• Creamy Mushroom Risotto
• Parmesan Mushroom Toasts

Ingredients

Makes 4 people

• 14 oz (400g) mixed wild mushrooms
• 4 cups (1 litre) vegetable stock
• 1/4 cup (10 g) dried porcini mushrooms
• 1/3 cup (100 ml) heavy cream (double cream)
• 1 onion (finely chopped)
• 2 cloves garlic (finely chopped)
• 1 small bunch parsley
• 1/2 tsp thyme
• 1-2 tbsp olive oil
• 1 pinch salt and pepper (to season)

Method

1. Add the dried mushrooms to a small bowl and cover with hot water, set aside. Add the olive oil to a pot on a medium heat.

2. Add the chopped onion to the pot and saute for 1-2 minutes. Add the fresh chopped mushrooms and cook down for 10 minutes until softened and reduced in size.

3. Add the garlic to the pot and stir. Let the mushrooms and onions cook down for another minute or two. Add the dried mushrooms to the pot along with the soaking liquid being careful not to pour in any sediment.

4. Add the vegetable stock and simmer the soup for 10-15 minutes. Blitz until smooth with a hand-held blender then add the cream and stir.

5. Serve in large bowls with a drizzle olive oil and some parsley.

Kitchen notes

• Saute the onions and mushrooms on a for at least 10-15 minutes so they soften properly and give a good depth of flavour to the soup.
• You don't need to add cream but it does give the soup a good rich flavour.
• Add more or less cream to your liking.
• We like a smooth consistency but you can choose to blitz the soup to a rougher texture if you prefer.
• Fresh parsley goes so well with mushrooms but you could also use fresh thyme.
• This soup will store well in the fridge or freezer.
• You can use any kind of mushrooms.