Wild mushroom soup is the sophisticated cousin of cream of mushroom - deeper, more complex, and worthy of a special occasion. Using a blend of wild and cultivated mushrooms creates layers of earthy, umami-rich flavor that's absolutely intoxicating.
The secret weapon is dried porcini mushrooms - their concentrated, intensely earthy flavor infuses the broth with incredible depth. Combined with fresh mushrooms and a splash of dry sherry, this soup is restaurant-quality.
Wild Mushroom Guide
- Porcini: Deep, nutty, intense
- Chanterelle: Fruity, peppery
- Morel: Earthy, smoky
- Shiitake: Meaty umami
Finding Wild Mushrooms
- Farmers markets in season
- Specialty grocery stores
- Dried mushrooms year-round
- Forage with experts only
Serving Suggestions
- Truffle oil drizzle
- Fresh thyme sprigs
- Crusty sourdough
- Perfect for dinner parties
Wild Mushroom Soup
Elegant soup with a blend of wild mushrooms.
Nutrition per serving
265Calories
8gProtein
18gCarbs
18gFat
3gFiber
3gSugar
Ingredients
Instructions
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Rehydrate porcini. Cover dried porcini with 1 cup boiling water. Let sit 20 minutes. Strain, reserving liquid. Chop porcini.
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Sauté mushrooms. Melt butter in a large pot over medium-high heat. Add fresh mushrooms and cook until deeply golden, 10-12 minutes. Add shallots, garlic, and thyme. Cook 2 minutes.
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Deglaze. Add sherry and cook until reduced by half. Add broth, porcini mushrooms, and reserved soaking liquid (leaving any grit behind). Simmer 20 minutes.
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Blend. Using an immersion blender, blend about half the soup for creaminess while leaving plenty of chunks. Stir in cream.
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Serve. Season with salt and pepper. Ladle into bowls and drizzle with truffle oil if desired.
Recipe Notes
- Budget option: Use all cremini with dried porcini for flavor.
- More mushrooms: Add chanterelles or morels when available.
- Vegan: Use coconut cream and olive oil.
- Storage: Refrigerate 4 days. Freezes well without cream.
