There’s something incredibly cozy and rich about a bowl of my Creamy Wild Mushroom Soup Recipe that instantly makes any day better. I love this soup because it has both deep, earthy mushroom flavors and a silky smooth texture that just warms you from the inside out. Whether you’re looking for a comforting meal on a chilly evening or an impressive starter for a dinner party, this soup hits all the right notes.

When I first tried making this recipe, I was blown away by how the sherry and lemon juice brighten the natural mushroom goodness without overpowering it. Plus, since it uses a mix of fresh and dried mushrooms, you’ll get a wonderful complexity in flavor that you simply can’t find in store-bought soups. Perfect for mushroom lovers and easy enough to whip up on a weeknight!

❤️

Why You’ll Love This Recipe

  • Warm, comforting flavor: The earthy mix of fresh and dried mushrooms creates a deeply satisfying taste.
  • Silky creamy texture: A carefully whisked milk slurry gives the soup its perfect, smooth finish without being too heavy.
  • Simple ingredients, gourmet results: A few key pantry staples blend to make something truly special that feels fancy but is easy to pull off.
  • Versatile and easy to customize: You can easily swap mushroom varieties or adjust seasonings to make it your own.

Ingredients You’ll Need

The magic in this Creamy Wild Mushroom Soup Recipe lies in combining fresh and dried mushrooms for that deep, layered flavor. I always pick whatever mushrooms look good at the store and grab a little dried variety for richness — it’s a game changer.

  • Butter: This gives the soup a luscious base and helps caramelize the mushrooms beautifully.
  • Fresh mushrooms: Use a variety like cremini, shiitake, or button mushrooms for different textures and flavors.
  • Dried mushrooms: These add an umami boost—if you can’t find any, just increase the fresh mushrooms instead.
  • Shallot: Adds a delicate sweetness more subtle than onion.
  • Fresh thyme or dried thyme: Brings a lovely herbal note that pairs perfectly with mushrooms.
  • Dill: A surprising but wonderful addition that brightens the flavor.
  • Garlic: Just enough to give a warm, savory aroma.
  • Sherry or white wine: De-glazes the pan and adds brightness, elevating the whole soup.
  • Vegetable or chicken stock: The soup’s body and soul.
  • Flour: Used for thickening the soup perfectly when mixed with the dairy.
  • Half and half or milk: Creates the creamy texture without being overly heavy.
  • Lemon juice: A key secret to cutting through the richness and enhancing all those mushroom flavors.
  • Crème fraîche or sour cream: For that final touch of tang and silkiness at serving.
  • Salt and pepper: To taste, as always.
  • Concentrated chicken stock or demi-glace (optional): Adds extra depth if you have it on hand.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Feel free to make this Creamy Wild Mushroom Soup Recipe your own! I often tweak it based on what mushrooms are in season or what dairy I have on hand. A little creativity really pays off here.

  • Go vegan: Swap butter for olive oil and use coconut milk or almond milk instead of half and half—I’ve done this and it’s surprisingly rich and satisfying.
  • Add heat: Stir in a pinch of smoked paprika or cayenne pepper to give the soup a gentle kick that my family can’t get enough of.
  • Use different herbs: Experiment with rosemary or tarragon if you want a twist on the classic thyme flavor; I’ve tried rosemary, which pairs beautifully with wild mushrooms.
  • Make it heartier: Toss in some diced potatoes or barley for extra texture and bulk, which makes this soup perfect for a full meal on its own.

How to Make Creamy Wild Mushroom Soup Recipe

Step 1: Rehydrate the Dried Mushrooms

Start by boiling some water and pouring it over the dried mushrooms in a bowl just enough to cover them. Let them soak for about 10 minutes while you prep the rest of the ingredients. This step infuses the broth with a concentrated mushroom flavor that really sets this soup apart. Don’t skip it if you can help it!

Step 2: Sauté the Mushrooms and Aromatics

In your best soup pot or Dutch oven, melt the butter over medium-high heat. Toss in the fresh mushrooms and cook for around five minutes until nicely caramelized—don’t overcrowd the pan or they’ll steam instead of brown. Then add the shallots and cook another five minutes until softened. Finish this step with the garlic, thyme, dill, and if using, the concentrated stock or demi-glace. Sauté just a few more minutes until garlic is fragrant and everything has blended beautifully.

Step 3: Deglaze and Simmer

Pour in the sherry (or white wine) and keep scraping the bottom of the pan to release those crispy bits stuck to the pot—they are flavor gold! Let it bubble for a minute or two, then add your vegetable or chicken stock, the rehydrated dried mushrooms, and their soaking liquid. Bring it to a gentle simmer and cook for about 10 minutes to marry all those flavors.

Step 4: Add the Creamy Slurry

While the soup simmers, whisk together the flour and half and half (or milk) until smooth—this slurry thickens the soup and adds that silky texture. Slowly pour this into the pot while stirring continuously to avoid lumps. Let the soup cook for another 15 minutes, stirring occasionally, until it becomes beautifully creamy but still pourable. This step gets you that luscious mouthfeel I absolutely love.

Step 5: Finish with Lemon and Serve

Right before serving, stir in the lemon juice to brighten everything up—don’t be tempted to skip this, it really elevates the Creamy Wild Mushroom Soup Recipe. Ladle the soup into bowls, dollop a teaspoon of crème fraîche or sour cream on top, and serve with crusty bread to soak up every last creamy drop.

👨‍🍳

Pro Tips for Making Creamy Wild Mushroom Soup Recipe

  • Maximize caramelization: Don’t rush the mushroom sauté; the deep browning adds incredible flavor you can’t get any other way.
  • Use good-quality stock: Homemade or high-quality store-bought makes a big difference in the final soup richness.
  • Add lemon juice last: Adding it too early can cause the soup to curdle, so wait until the end.
  • Don’t skip scraping the pan: Those browned bits carry so much flavor and really deepen the soup.

How to Serve Creamy Wild Mushroom Soup Recipe

A warm bowl of creamy mushroom soup sits in a white bowl, layered with small pieces of dark brown mushrooms floating on the smooth light beige surface, garnished with fresh green thyme sprigs on top. The bowl rests on a stack of white plates, all placed on a white marbled surface. In the background, two more bowls hold similar soup, softly blurred to keep focus on the front bowl, and a white cloth napkin is partially visible beside it. The steam rising gently from the soup adds a fresh, warm touch. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of giving each serving a small dollop of crème fraîche or sour cream—it adds a lovely tang that plays so well against the earthiness of the soup. A sprinkling of fresh thyme or chives on top adds beautiful color and a subtle herbaceous note.

Side Dishes

This soup pairs wonderfully with hearty crusty bread—think sourdough or a rustic baguette—to soak up every creamy spoonful. I also love serving it alongside a fresh green salad or roasted vegetables for a well-rounded meal.

Creative Ways to Present

For special occasions, I like to present this Creamy Wild Mushroom Soup Recipe in small espresso cups for a chic appetizer or serve it topped with crispy fried mushroom chips for a stunning textural contrast. It looks impressive and tastes even better!

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to three days. When reheating, I gently warm it over low heat, stirring occasionally to prevent it from sticking or separating. Adding a splash of stock or milk during reheating brings back its lovely creamy texture.

Freezing

This Creamy Wild Mushroom Soup Recipe freezes beautifully. I portion it out in freezer-safe containers and it keeps well for up to three months. Just thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat the soup slowly in a saucepan over low to medium heat, stirring often to keep it smooth. If it’s too thick, add a splash of stock, water, or milk to loosen it up without losing that creamy feel. Avoid boiling which can curdle the dairy.

FAQs

  1. Can I make this Creamy Wild Mushroom Soup Recipe gluten-free?

    Absolutely! To make the soup gluten-free, use a gluten-free flour or cornstarch to create the slurry instead of regular flour. Just mix it with your half and half or milk as usual, and add it slowly while stirring to thicken the soup.

  2. What if I don’t have dried mushrooms?

    No worries at all. If dried mushrooms aren’t available, simply increase the amount of fresh mushrooms in the recipe. The soup will still be delicious, though dried mushrooms do add an extra depth of umami that’s worth trying when you can.

  3. Can I use cream instead of half and half or milk?

    Yes, using cream will make the soup richer and thicker. If you prefer a lighter version, stick with half and half or milk as described. Either way, the soup turns out beautifully creamy.

  4. Is there a vegan version of this Creamy Wild Mushroom Soup Recipe?

    Definitely! Substitute the butter for olive oil or vegan margarine, replace the half and half with coconut or oat milk, and skip the cream or sour cream garnish, or use a plant-based alternative. The full mushroom flavor shines through just the same.

  5. Why is lemon juice added at the end?

    Lemon juice is added at the end to brighten the flavors and balance the soup’s richness. Adding it too early can cause the dairy to curdle, so it’s best saved for just before serving.

Final Thoughts

I honestly can’t recommend this Creamy Wild Mushroom Soup Recipe enough—it’s become a staple in my kitchen for good reason. It’s comfort food with a touch of elegance, and you’ll find it’s both approachable and impressive. Give it a try on your next cooking day and watch friends and family rave about the rich flavors and smooth texture. Once you discover that lemon juice finish and perfectly caramelized mushrooms, you’ll see why I keep coming back to this recipe over and over.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Wild Mushroom Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 134 reviews
  • Author: Lauren
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: European
  • Diet: Vegetarian

Description

This creamy wild mushroom soup combines a variety of fresh and dried mushrooms with aromatic herbs, sherry, and a silky milk slurry to create a rich yet light soup perfect for warming up any day. The caramelized fresh mushrooms and shallots layered with delicate thyme and dill bring deep, earthy flavors, while a splash of lemon juice brightens the final dish. Garnished with crème fraîche and served with crusty bread, this elegant soup is both comforting and sophisticated.


Ingredients

Base Ingredients

  • 4 tablespoons butter
  • 4-5 cups fresh mushrooms (any variety)
  • 1 ounce dried mushrooms (optional, increase fresh mushrooms if omitted)
  • ½ cup shallot, finely diced
  • 2 cloves garlic, crushed and chopped

Herbs and Seasonings

  • Fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons dill
  • Salt and pepper, to taste
  • 1 teaspoon concentrated chicken stock or demi-glace (optional)
  • 1 tablespoon lemon juice

Liquids and Thickener

  • 1 cup sherry or white wine
  • 3 cups vegetable stock or chicken stock
  • 3 tablespoons flour
  • 1 cup half and half or milk

Garnish

  • 4 teaspoons crème fraîche or sour cream


Instructions

  1. Rehydrate dried mushrooms: Boil some water separately and place the dried mushrooms in a bowl. Pour enough boiling water over them to cover and let sit for about 10 minutes while you start the soup.
  2. Sauté mushrooms and aromatics: In a heavy soup pot or Dutch oven, melt the butter over high heat. Add the fresh mushrooms and sauté for about 5 minutes to develop caramelization and color. Add the diced shallot and continue sautéing for another 5 minutes to soften the shallot. Stir in garlic, thyme, dill, and the concentrated chicken stock or demi-glace if using, cooking a few minutes more until fragrant and combined.
  3. Deglaze with sherry: Pour in the sherry while keeping the heat high. Stir and scrape the browned bits from the bottom of the pot for a few minutes to build flavor.
  4. Add stocks and mushrooms: Add the vegetable or chicken stock, along with the rehydrated dried mushrooms and their soaking liquid. Bring the soup to a medium simmer and cook for about 10 minutes.
  5. Prepare milk slurry: In a separate bowl, whisk together the flour and half and half (or milk) until smooth and thickened, forming a slurry.
  6. Thicken the soup: Slowly pour the milk slurry into the simmering soup while stirring continuously. Continue to simmer for approximately 15 minutes until the soup is thickened and creamy but not too thick.
  7. Finish with lemon juice: Stir in the lemon juice just before removing the soup from heat to brighten the flavors.
  8. Serve: Ladle the soup into bowls and garnish each with a teaspoon of crème fraîche or sour cream. Serve with bread for dipping to complete the meal.

Notes

  • Soup will keep in the refrigerator for up to three days or can be frozen for up to three months.
  • If dried mushrooms are unavailable, simply increase the fresh mushrooms accordingly.
  • The lemon juice is essential for flavor balance and should not be omitted.
  • Use a good quality sherry or white wine for best results.

Nutrition

  • Serving Size: 1 bowl (approx. 1.5 cups)
  • Calories: 191
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 20mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star