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 making it perfect for a speedy lunch or dinner.

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).

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.

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

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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 tbsp 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 this brand 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 here
• Check out our must have Italian Pantry Staples here
• You can also find all our Essential Kitchen Tools for Italian Cooking here

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