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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

Scale

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