Why This Wild Mushroom Soup Works
This Wild Mushroom Soup is deeply savory, creamy without being heavy, and layered with real mushroom flavor. The combination of dried wild mushrooms and fresh cremini mushrooms creates a rich, earthy base that tastes far more complex than a soup made with fresh mushrooms alone.
The key is to use the mushroom soaking liquid, as it captures intense umami and provides a depth that broth or stock alone cannot achieve. A splash of dry sherry brightens the flavor, while herbs and a splash of cream work together to create a classic, comforting bowl.
This is a restaurant-style soup that’s surprisingly achievable at home.
Serving Suggestions
Ladle the soup into bowls and garnish with chopped parsley and chives. Serve with:
Crusty bread
Toasted baguette slices
A simple green salad
This soup makes an elegant starter or a comforting main course.
Helpful Tips & Variations
Vegetarian version: Use vegetable broth instead of chicken stock.
Extra depth: Add a small splash of soy sauce or tamari at the end.
Texture option: Blend half the soup for a thicker, creamier consistency.
Make-ahead friendly: The flavor improves after a day in the fridge.
Storage & Reheating
Store covered in the refrigerator for up to 4 days.
Reheat gently over low heat to prevent the cream from separating.
Note: To add heavy cream to your soup without it separating, try this:
1. Dilute: Mix a splash of water with the heavy cream in a small bowl.
2. Warm It Up: Gently heat the diluted cream in a saucepan over low heat.
3. Slowly Incorporate: Gradually pour the warm cream into the soup while stirring continuously.
This will help you achieve a rich, creamy texture without separation. Enjoy!
To make the Wild Mushroom Soup, you will need the following ingredients:
Place 2 ounces dried wild mushrooms in a medium bowl and cover with 3 cups very hot water. Let soak for 30 minutes.
In a heavy-bottomed pot or Dutch oven over medium-low heat, melt 3 tablespoons butter. Add ½ cup minced shallots and cook until soft and translucent, about 7–8 minutes.
Add the garlic and cook, stirring, for 1 minute, just until fragrant.
Add ½ pound sliced fresh mushrooms and increase the heat to medium-high. Cook, stirring, for several minutes until they begin to release their moisture.
Line a sieve with a damp paper towel or coffee filter and strain the mushrooms, reserving at least 1 cup of the soaking liquid. Roughly chop the rehydrated mushrooms and set aside.
Add the chopped wild mushrooms and stir to combine. Lower the heat, cover, and cook for 10 minutes, allowing the flavors to meld.
Uncover the pot, increase the heat to medium-high, and add ⅓ cup dry sherry. Let it simmer briefly, scraping up any browned bits from the bottom of the pot.
Add the remaining 3 tablespoons butter and stir until melted.
Sprinkle in ½ cup flour and stir until all the mushrooms are evenly coated. Cook the roux for 2 minutes, stirring constantly, to remove the raw flour taste.
Slowly pour in 1 cup of the reserved mushroom soaking liquid, stirring until smooth and lump-free.
Add 4 cups vegetable broth (or chicken stock) and stir well. Add 1 teaspoon herbes de Provence, ½ teaspoon dried thyme, 2 bay leaves, and salt and freshly ground black pepper to taste.
Bring the soup to a gentle simmer, then reduce the heat to low. Cover and cook for 20 minutes, allowing the flavors to fully develop.
Take the pot off the heat, remove and discard the bay leaves. Stir in ½ cup heavy whipping cream. Add black pepper and more salt to taste.
Serve, garnished with chopped chives and parsley.
I stumbled upon this simple recipe for Wild Mushroom Soup, and it’s quickly become one of my favorites. There's something magical about the way the different mushrooms come together, creating a dish that feels both cozy and comforting. With its rich umami flavors and a sprinkle of fresh herbs, I have no doubt this mushroom soup will become a beloved staple in your kitchen as well!
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