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    Home » Recipes » Soups

    Creamy Wild Mushroom Soup

    Published: Feb 24, 2019, Last updated: Feb 24, 2019 by Emily This post may contain affiliate links.

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    This Wild Mushroom Soup is so comforting and delicious. Mixed wild mushrooms, onion and garlic are made into a glorious soup with a splash of cream and truffle oil www.insidetherustickitchen.com

    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 just 30 minutes making it perfect for a speedy lunch or dinner.

    An overhead shot of creamy mushroom soup in two bowls topped with fresh parsley

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

    Mushrooms are one of my favourite ingredients to cook with, be it adding them to risotto, pasta 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, I used a mix of chanterelle mushrooms and chestnut (crimini) mushrooms along with some dried. Chestnut mushrooms are super 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.

    I 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 I always do this first. That way they're ready for when I 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).

    Step by step photos for making creamy mushroom soup

    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

    I LOVE to top this soup with extra sliced mushrooms that I 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 really delicious.

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

    Can I Freeze This Mushroom Soup?

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

    A close up of a bowl of creamy mushroom soup topped with mushrooms and olive oil

    Top Tips for Making Creamy Mushroom Soup

    • Make sure to saute the onions and mushrooms on a for at least 10-15 minutes so they soften properly and give a delicious depth of flavour to the soup.
    • You don't need to add cream but it does give the soup a delicious rich flavour.
    • Add more or less cream to your liking.
    • I 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

    If you've tried this Creamy Mushroom Soup or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I'm getting up to.

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    A close up of a bowl of creamy mushroom soup
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    5 from 1 vote

    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 just 30 minutes.
    Course Soup
    Cuisine Modern Italian
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 4 people
    Calories 165kcal
    Author Emily Kemp

    Ingredients

    • 14 oz (400g) mixed wild mushrooms
    • 4 cups (1 litre) vegetable stock
    • ¼ cup (10 g) dried porcini mushrooms
    • ⅓ cup (100 ml) heavy cream (double cream)
    • 1 onion finely chopped
    • 2 cloves garlic finely chopped
    • 1 small bunch parsley
    • ½ tsp thyme
    • 1-2 tablespoon olive oil
    • 1 pinch salt and pepper to season

    Instructions

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

    Notes

    • Make sure to saute the onions and mushrooms on a for at least 10-15 minutes so they soften properly and give a delicious depth of flavour to the soup.
    • You don't need to add cream but it does give the soup a delicious rich flavour.
    • Add more or less cream to your liking.
    • I 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.

    Nutrition

    Calories: 165kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 34mg | Potassium: 494mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1570IU | Vitamin C: 23.6mg | Calcium: 48mg | Iron: 1.4mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

     

    More Italian Soup Recipes

    • Ligurian Minestrone Soup with Pesto
    • Pappa al Pomodoro (Italian Bread Soup)
    • Carabaccia (Tuscan Onion Soup)
    • Tuscan Farro Soup with Beans

    Reader Interactions

    Comments

    1. Michael

      April 05, 2020 at 1:01 am

      Made this with Pacific Northwest Morels and coastal fall King Boletes that I dried and had stored in Mason jars. This is great recipe, simple and delicious! I chose to add cream in the bowl instead of in the pot to accommodate those that are sadly lactose intolerant. It is outstanding either way!

      Reply
      • Inside the rustic kitchen

        April 06, 2020 at 9:35 am

        Oh wow, that sounds delicious, Morels are one of my favourite mushrooms!

        Reply
    2. Lorraine

      August 29, 2017 at 7:05 pm

      Mushroom soup is my fave!5 stars

      Reply
    3. Mimi Woodham

      February 07, 2017 at 3:27 am

      The soup looks delicious. I am sure that it pairs with homemade bread well. I would love it served in Italy, especially.

      Reply
      • Inside the rustic kitchen

        February 07, 2017 at 6:47 pm

        Thanks so much, it definitely goes well with homemade crusty bread, yum!

        Reply
    4. Elizabeth

      February 04, 2017 at 4:00 pm

      I absolutely love mushrooms, but I'm too terrified to pick my own wild ones lest I accidentally kill us all, lol! Where do you get your mushrooms from to make your gorgeous looking soup?

      Reply
      • Inside the rustic kitchen

        February 04, 2017 at 4:22 pm

        Hey Elizabeth, no I'm with you there I wouldn't try picking them myself. The supermarkets in Italy sell packs of mixed wild mushrooms so I buy them there, safely lol. Thanks so much for stopping by ☺️

        Reply
    5. Christine

      February 04, 2017 at 3:57 pm

      I have been enjoying delicious soups all winter and this one looks delicious as well!

      Reply
    6. Julia @ HappyFoods Tube

      February 04, 2017 at 3:29 pm

      Love wild mushrooms! I have never tried making bagels myself mainly because I think they are too complicated to make. If you make a post about them I might give them a try! 🙂

      Reply
    7. Deanna

      February 04, 2017 at 2:14 pm

      I adore mushroom soup. This sounds AMAZING! It is perfect for chilly weather we been having here

      Reply
    8. Katie | Healthy Seasonal Recipes

      February 04, 2017 at 1:47 pm

      Your scaffodlding comment reminds me of when my husband and I stayed at a fancy hotel in Quebec City. I had scored us a great deal on one of the better rooms! Or so I thought, when we got their we found out the reason our room rate was so low that there was scaffolding all around our section of the building, and they had wrapped our room up tight with fabric! Dark and Dingy is right! So glad you are free! And love the mushroom soup too. Especially the idea to use porcinis and their soaking liquid!

      Reply

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