Cream of Wild Mushroom Soup
+6 photos

Cream of Wild Mushroom Soup

4 servings
Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs.

Ingredients

  • dried wild mushrooms
    2 oz
  • hot water
    3 c
  • butter

    divided 3 tbsp and 3 tbsp

    6 tbsp
  • minced shallots
    ½ c
  • garlic

    minced, 1 tbsp

    3 cloves
  • fresh cremini or button mushrooms

    halved and sliced into 1/4-inch slices

    ½ lb
  • flour
    ½ c
  • dry sherry
    ⅓ c
  • salt and pepper
  • good quality chicken stock

    or vegetable broth for vegetarian version

    4 c
  • herbes de provence
    1 tsp
  • dried thyme
    ½ tsp
  • bay leaves
    2
  • salt
    1 tsp
  • heavy cream
    ½ c
  • finely chopped parsley
    ¼ c
  • snipped chives
    ¼ c

Directions

  1. 1

    Soak the dry mushrooms in water: Place dried wild mushrooms in a medium bowl and cover with 3 cups of very hot water. Let sit for 30 minutes. Line a sieve with a dampened paper towel or coffee filter. After 30 minutes strain the mushrooms through the filter, reserving at least one cup of the mushroom liquid. Roughly chop the reconstituted wild mushrooms.

    Step 1
  2. 2

    Sauté the shallots, garlic, and mushrooms: Heat 3 tablespoons butter in a heavy saucepan over medium low heat. Sauté the shallots until softened and translucent, about 7 to 8 minutes. Add the garlic and cook a minute more. Add the fresh mushrooms, increase the heat to medium high, and cook several minutes more. Add chopped wild mushrooms. Lower the heat, cover and let cook for 10 minutes.

    Step 2
  3. 3

    Add the sherry: Increase the heat to medium high, uncover and add 1/3 cup dry sherry to the pot.

    Step 3
  4. 4

    Make a roux with butter and flour: Add the remaining 3 tablespoons butter to the pot and stir until melted. Add the flour to the pot and stir until the mushrooms are all well coated with the flour, making a roux. Cook for 2 to 3 minutes.

    Step 4
  5. 5

    Add the mushroom water, stock, and herbs: Add one cup of reserved mushroom soaking water and stir until the flour has dissolved into the water, and there are no lumps. Add the chicken stock. Stir until well incorporated. Add the herbes de provence, the dried thyme, bay leaves, and salt.

    Step 5
  6. 6

    Simmer: Heat on high until the soup comes to a low simmer. Lower the heat to maintain a simmer. Cover and cook for 20 minutes.

  7. 7

    Stir in the cream: When ready to serve, remove the bay leaves and stir in 1/2 cup heavy whipping cream. Add black pepper and more salt to taste. Garnish with chopped chives and parsley when serving.

    Step 7
Cream of Wild Mushroom Soup
+6

Cream of Wild Mushroom Soup

80 min4 servings412 cal

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!

About this Recipe

Craving a bowl of rich, restaurant-quality Cream of Wild Mushroom Soup that warms you to the bone? This recipe delivers deep, earthy flavors perfect for a cozy night in, especially during the fall and winter months.

This Cream of Wild Mushroom Soup works its magic by layering flavors. You'll start with fragrant dried wild mushrooms—think morel or porcini—rehydrated to extract their intense umami, then build on that foundation with fresh cremini or button mushrooms, aromatic shallots, and garlic. A splash of dry sherry adds a complex, nutty note that truly elevates the entire dish, creating a depth you simply won't find in an everyday soup.

Expect a soup with a luxurious, velvety texture and an incredibly savory, earthy taste. Each spoonful is rich without being heavy, delivering the distinct essence of wild mushrooms beautifully balanced by cream and fresh herbs. It's an inviting aroma that fills your kitchen, promising comfort in every bowl. While it might taste gourmet, the steps are straightforward, making it an achievable delight for any home cook.

Customization & Variations

To make this a delightful vegetarian dish, simply swap the chicken stock for a good quality vegetable broth. You can also experiment with different fresh mushrooms beyond cremini or button, such as oyster or shiitake, to add new dimensions. Don't have dry sherry on hand? A dry white wine can offer a similar aromatic complexity.

Serve this Cream of Wild Mushroom Soup as an elegant appetizer for a dinner party or as a comforting light main course with crusty bread. The vibrant parsley and snipped chives added at the end provide a lovely fresh counterpoint to the rich, creamy base.

Frequently Asked Questions