Cream of Wild Mushroom Soup

Creamy wild mushroom soup made with porcini and morels, garlic, stock, cream, Madeira, parsley and chives.


  • ½ cup dried porcini (1 oz.)
  • ½ cup dried morels (2 oz.)
  • 3 cups hot water
  • ½ lb fresh mushrooms of choice
  • 3 cloves garlic, finely chopped (1 heaping Tbsp)
  • 1/3 cup finely chopped shallots
  • 5 Tbsp butter
  • 8 Tbsp flour
  • Salt and Pepper
  • 4 cups good quality chicken stock* (or vegetable broth for vegetarian version)
  • ½ -1 cup heavy cream
  • Splash of Madeira
  • ¼ cup finely chopped parsley
  • ¼ cup snipped chives


1 Soak dried porcini and morels separately in 1 ½ cups hot water each for 30 min. Line strainer with paper towel and drain porcini liquid, reserving 1 cup. Drain morels, cut off stems and rinse well under running water. Discard morel liquid. Wipe fresh mushrooms, cut off ends and slice thinly. Set aside.

2 Heat butter in heavy saucepan and sauté shallots with garlic until well coated and slightly transparent (about 3 min.). Add fresh mushrooms and cook a few minutes more. Add dried mushrooms, place a round of buttered parchment paper over pan, cover and sweat over low heat for 10 min.

3 Uncover. Add flour to mushrooms, blending well. Cook for a couple of minutes. If mushrooms seem too dry after a minute or so, add a small mount of butter. Add stock and reserved cup of porcini liquid. Bring to a boil, lower heat, cover and simmer for 20 min. Season with salt and pepper.

4 Add cream to taste, Madeira, chopped parsley and chives just before serving.

Chef's note: Mushroom soup may be prepared ahead. For best appearance, be sure to add cream and garnish just before serving.

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  1. Andrea

    Wow. That sounds sooooo good. I think you are brave to pick and eat your own morrels, but it sounds like you took all the necessary precautions, and then some. Alton Brown had a funny episode on mushrooms, which featured Death looming over the shoulder whenever he spoke of picking wild mushrooms. :)

  2. John Beale

    Emmm… Interesting… I’try to cook it =)

  3. Ruth

    Yum, that soup looks gorgeous!!!! I love mushrooms in anything and everything but especially in soup. So this is one I’ll definitely try – except for the picking myself part.

    Thanks for sharing and be careful when picking mushrooms.

  4. Kalyn

    Lucky you to find wild morels. The soup sounds just wonderful.

  5. Lady Amalthea

    I’m such a mushroom fan and I’m so impressed that you identified these and such. I’m always afraid with wild mushrooms; too easy to make a mistake. Your soup looks delicious, though.

  6. Charles Richmond

    Ahhh…MORELS…The Best mushroom, Anymone can learn to identify these delicious treats. I recommend taking a mushroom hunter into the woods with you the first few times, after that it should be no problem. Furthermore, I won the NATIONAL MOREL HUNTING CHAMPIONSHIP held in Boyne City,MI. In 1999 I was crowned the National Morel Hunting Champion. Anyone can learn to HUNT these treats! I said “hunting” because you don’t just wander into the woods and find them. Although, I’ve found them in the most unsual places.

  7. Andrea

    This has a wonderful flavor. Couldn’t find morels for the life of me, so I substituted fresh baby bellas. Not quite the same flavor, but still darn good. We did find that 20 minutes wasn’t enough time to reduce the liquid before adding the cream. Next time I’ll either add less chicken stock or increase the simmer time, or perhaps both. Thanks! This one will become a regular on our family menu.

  8. Bobbie

    I have had this recipe since 1995 and I have made it many times. It’s my favorite soup for mushrooms.


  9. Douglas

    I want to make this recipe for a thanksgiving party that I’m going to for American students studying abroad. How many servings do you think this will yield? Thanks!

  10. David

    You can alternatively soak the porcini in the chicken broth directly and strain it later. The broth will have a mushroom flavor, so spend less time simmering it down in the end.

  11. Joyti

    Personally, I liked this recipe much more than similar ones using chicken broth.

  12. Victoria

    Does anyone know how many servings this recipe yields? Urgently need to know for a dinner party for 8 tomorrow night! :D Many thanks in advance—

  13. Elise

    Hi Victoria, there are only 6 cups of liquid by the time the soup is done, so I would say, serves 4.

  14. Victoria

    Elise, thank you so much! I went ahead and made this recipe and doubled the ingredients and made a LOVELY soup for 8. I am in my late 20’s just starting out in the wonderful world of cooking, and your website is the best best best recipe site ever. So comforting and REAL, not commercial like a lot of the big sites! This is what it’s all about, cooking with and for family and loved ones. So, hats off to you. The soup was a SUCCESS and I substituted yellow boletus and chanterelles for morels. It came out SO lovely. Thank you thank you thank you. You have won my heart. I can’t wait to try out ALL the recipes on your site. Happy holidays to you and your family. :)

  15. Denise

    This is an awesome soup! I love mushroom soup & this one met all my expectations. Served it with a crusty bread, that’s all we needed for dinner. It will be included with my other favorites in recipe box.
    Looking forward to checking out others on this website.

  16. Anna

    How detrimental would it be to the recipe if I used all dried porcini mushrooms? I will also add fresh oyster mushrooms and regular white mushrooms, but I only found dried porcini in the store.

    I’m sure it will be delicious. ~Elise

  17. anna G

    You were right, it was delicious!!! I love this soup. It is so deep rich and flavorful. However I must ask, how do you get the color to be orange? mine was still creamy white…

    It’s the lighting. The table and incandescent bulb cast a warm hue over everything. ~Elise

  18. Sharon

    Does anybody know approximately how long it takes to make this soup? Prep. and cook timing?

  19. Jenni

    I loved this soup! I couldn’t find morels so I added extra fresh mushrooms, and I omitted the chives b/c my husband doesn’t like them, and it still turned out great. I will definitely be making this again!

  20. Jenny

    I tried making this soup, and it turned out with a very nice fragrant. However, there was something missing in the taste that I can’t quite put into words. Perhaps I just made it wrong? =)

  21. Marie

    This soup looks delicious. How would you alter this recipe if using fresh morels? I also have them growing around my house.

    Drying mushrooms just concentrates their flavor. If I were to use fresh instead of dried morels, I would substitute the 2 ounces of dried morels with 8 ounces of fresh, and go from there. ~Elise

  22. Bess

    made this for dinner – yum!
    Too poor for morels, so I used a mix of dried mushrooms with the porcinis. Also didn’t want to buy a whole bottle of madeira, so went with some sherry. Also used a gluten-free flour mix. Turned out deliciously:)

  23. Granny Bucket

    Greetings and Best Wishes for 2012 from Ireland!

    I’ve just made this soup, this cold, windy winter’s evening, and it was absolutely wonderful. The smell of the porcini mushrooms still lingers throughout the house. I just wish I’d lit the fire instead of turning on the central heating; this soup deserves to be remembered with a smoky purple and orange peat-fire glow, candles, lazy tabby cats and a classic black and white movie on the DVD player. I’m definitely making it again!

    For the record, I couldn’t get morels so I used fresh chestnut mushrooms instead, and left out the flour as my kids don’t go a bundle on thick soup that sticks to the spoon. I simmered without a lid to reduce by about a third, instead. Then added the cream and – dammit, I forgot the croutons! I messed up and forgot the croutons… I’ll just have to make this again tomorrow and get it right!

  24. Anna G

    It has been 3 years since i first made this soup- to this day DH and I consider it to be the MOST AMAZING use of mushrooms. I have made a variety of mushroom soups but this one is out of this world.

  25. Nidha

    Hi Elise. I stay I Bangalore, India ans all I can get are dried oyster and shiitake mushrooms. Will these do?

    I think so. The dried shiitakes should be especially good. I haven’t tried them in a cream-based soup though. ~Elise

  26. Ashleigh

    I am an amateur home cook and I am getting better and more familiar with different techniques. My question to Elise or anyone else who can answer is regarding the sweating technique mentioned above, which I have never done. I have parchment paper – do I just slap some butter on the top side, place over the pan, and keep in it place with the lid? Thank you to anyone who can help!