There is something magical about earthy mushrooms on a crisp fall evening. You deserve a meal that feels like a warm hug after a long day.
This wild mushroom soup is rich, velvety, and incredibly easy to make. It brings elegant restaurant flavors right into your own home kitchen.
Why You Will Love This Recipe
This recipe is a total winner because it uses simple staples for deep flavor. It is the ultimate comfort food for busy weeknights when you need satisfaction.
You do not need fancy equipment to get this right. It is budget-friendly and much better than anything you can find in a can.
Simple Cooking Steps
Making this soup is a straightforward process any beginner can master. You will simply sauté, stir, and simmer your way to a gorgeous meal.
Even if you are new to cooking, you can do this confidently. The one-pot method means you will have very little cleanup to do later.
Ingredients You Will Need
Most of these items are likely already sitting in your pantry right now.
- 1 lb mixed wild mushrooms, cleaned and sliced
- 4 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 tsp fresh thyme leaves
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp dry sherry
- 1 tbsp fresh parsley, chopped
Step-by-Step Directions
- Melt butter in a large pot over medium-high heat.
- Add mushrooms and sauté until browned, about 12 minutes.
- Add onion and cook until translucent, about 5 minutes.
- Stir in garlic and thyme. Cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables. Stir constantly for 2 minutes.
- Slowly whisk in stock and sherry. Scrape the pot for flavor.
- Bring to a boil. Reduce heat and simmer for 15 minutes.
- Stir in heavy cream. Season with salt and pepper.
- Simmer for 5 minutes until the soup is thickened.
- Serve warm. Garnish with fresh parsley.
Best Ways to Enjoy It
Serve this warm with a thick slice of crusty bread for dipping. It is the perfect companion for a quiet date night at home.
You can also pair it with a light green salad for balance. Set the table and enjoy the cozy vibes with your family.
How to Store Leftovers
This soup stays fresh in the fridge for up to three days. Store it in an airtight container once it cools down completely.
To reheat, simply warm it on the stove over low heat. Add a splash of milk if it becomes too thick while sitting.
Tips for Best Results
- Do not wash mushrooms under water; wipe them with a damp towel.
- Let the mushrooms brown fully to develop a deep savory flavor.
- Use a mix of mushrooms for the most interesting texture.
- Whisk the flour in well to avoid any lumps.
- For a holiday gathering, double the batch to feed a crowd.
- Swap the sherry for lemon juice if you prefer no alcohol.
- Keep heat low after adding cream to prevent curdling.
Easy Flavor Ideas
- Add a handful of fresh spinach at the end for greens.
- Swap heavy cream for coconut milk for a dairy-free version.
- Use vegetable stock to make this a vegetarian-friendly meal.
- Top with crispy bacon bits for a salty finish.
Common Questions
Can I make this soup ahead of time?
Yes, you can make it a day early. Just wait to add the fresh parsley until you serve.
What if I cannot find wild mushrooms?
Standard cremini or button mushrooms work just fine. The flavor will still be rich and delicious.
I hope this velvety soup brings a little extra warmth to your home. Give it a try and let every bite comfort you. Happy cooking!
— Lidia
Cream of Wild Mushroom Soup
Ingredients
- 1 lb mixed wild mushrooms (cremini, shiitake, oyster, chanterelle), cleaned and sliced
- 4 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 2 cloves garlic , minced
- 1/4 cup all -purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 tsp fresh thyme leaves
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp dry sherry
- 1 tbsp fresh parsley, chopped
Instructions
- Melt butter in a large heavy-bottomed pot over medium-high heat.
- Add mushrooms and sauté until browned and moisture has evaporated, approximately 12 minutes.
- Add onion and cook until translucent, approximately 5 minutes.
- Stir in garlic and thyme; cook for 1 minute until fragrant.
- Sprinkle flour over the vegetable mixture and stir constantly for 2 minutes to cook out the raw starch.
- Slowly whisk in stock and sherry, scraping the bottom of the pot to release browned bits.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in heavy cream and season with salt and pepper.
- Simmer for an additional 5 minutes until thickened.
- Serve warm, garnished with fresh parsley.
