This creamy wild mushroom soup is comforting and full of rich, earthy flavour. Made with a mix of fresh and dried mushrooms, garlic, onion and a splash of cream, it comes together in about 30 minutes — perfect for a quick lunch or cosy dinner.
I love how intense and comforting this creamy wild mushroom soup tastes, and it’s surprisingly easy to make. While it’s ideal for autumn and winter, its bright, earthy flavour works any time of year.
Mushrooms are one of my favourite ingredients — whether folded into a risotto, tossed with pasta or blitzed into a smooth soup. Different varieties bring unique notes, so using a mix gives this soup extra depth.
The Best Mushrooms to Use
In this recipe I used a combination of chanterelle and crimini (chestnut) mushrooms, plus some dried porcini for extra intensity. Crimini mushrooms are widely available, so if you can only find those you’ll still get a delicious result.
Cooking with Dried Mushrooms
Dried mushrooms concentrate flavour, making them an easy way to boost the umami in soups and stews. Porcini are especially fragrant, but any dried variety — shiitake, porcini or mixed blends — will work. Rehydrate dried mushrooms in hot water for 5–10 minutes, then reserve the soaking liquid (avoiding any grit) to add to the soup for extra flavour.
How to Make Mushroom Soup – Step By Step
Heat olive oil in a large pot over medium heat. Add finely chopped onion and sauté until translucent, then add the sliced fresh mushrooms. Cook for about 10 minutes until the mushrooms are softened and have reduced in size.
Add chopped garlic and cook for another 1–2 minutes. Stir in the rehydrated dried mushrooms and carefully add the soaking liquid, leaving any sediment behind.
Add vegetable stock, bring to a boil, then reduce to a simmer and cook for 10–15 minutes to let the flavours meld. Use an immersion blender to purée the soup until smooth, then stir in the cream. Adjust seasoning with salt and pepper, garnish with parsley and serve.
Additional Toppings
For extra texture and flavour, top the soup with quickly sautéed sliced mushrooms browned in a little oil and a pinch of salt. Finish with shavings of Parmesan, a drizzle of good olive oil and more fresh parsley.
Make It Without Cream
There is only a small amount of cream in this recipe, so you can omit it for a lighter version. The puréed mushrooms still produce a naturally creamy texture; the soup will be slightly less rich but still very tasty. I don’t recommend directly substituting cream with another ingredient, as it alters the flavour profile, though alternatives can work depending on your preference.
Freezing and Storage
This soup freezes well. It will keep in the fridge for around three days; for longer storage, freeze in suitable containers or zip-lock bags, then defrost and reheat when needed.
Top Tips for Making Creamy Mushroom Soup
- Sauté onions and mushrooms for 10–15 minutes to develop a deep, concentrated flavour.
- Cream is optional but adds richness; adjust the amount to taste.
- Blend to your preferred texture — ultra-smooth or slightly rustic.
- Fresh parsley pairs beautifully with mushrooms; thyme is a good substitute.
- Store leftovers in the fridge or freeze for convenience.
- Feel free to use any combination of mushrooms you like.
Ingredients
- 14 oz (400 g) mixed wild mushrooms
- 4 cups (1 litre) vegetable stock
- 1/4 cup (10 g) dried porcini mushrooms
- 1/3 cup (100 ml) heavy cream (optional)
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 small bunch parsley, chopped
- 1/2 tsp thyme
- 1–2 tbsp olive oil
- Salt and pepper, to season
Instructions
- Place dried mushrooms in a small bowl, cover with hot water and set aside to rehydrate.
- Heat olive oil in a pot over medium heat. Add chopped onion and sauté for 1–2 minutes.
- Add the fresh mushrooms and cook for about 10 minutes until they soften and reduce in size.
- Stir in the garlic and cook another minute or two. Add the rehydrated dried mushrooms and pour in the soaking liquid, avoiding any sediment.
- Add the vegetable stock, bring to a simmer and cook for 10–15 minutes. Purée with an immersion blender until smooth, then stir in the cream. Season to taste and serve with a drizzle of olive oil and chopped parsley.
Notes
- Sautéing well develops more flavour — don’t rush this step.
- Cream is optional; add more or less depending on how rich you want the soup.
- Serve smooth or with a chunkier texture if preferred.
- Try fresh thyme instead of parsley for a different herb note.
- The soup keeps well refrigerated or frozen.
Nutrition (approximate per serving)
Calories: 165 kcal | Carbohydrates: 9 g | Protein: 4 g | Fat: 13 g | Saturated fat: 6 g | Cholesterol: 34 mg | Sodium: 34 mg | Potassium: 494 mg | Fiber: 2 g | Sugar: 3 g
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