Cream of Wild Mushroom Soup

While the dried mushrooms are soaking, prep the other ingredients to save time.

Special garnish idea: high quality green extra virgin olive oil is really quite something drizzled over this soup, along with some crusty bread for dipping.

You can swap out the sherry for Madeira if you'd like. Leave out all together if you are avoiding cooking with alcohol.

  • Prep time: 35 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4

Ingredients

  • 2 ounces of dried wild mushrooms
  • 3 cups hot water
  • 6 Tbsp butter, divided 3 Tbsp and 3 Tbsp
  • 1/2 cup minced shallots
  • 3 cloves garlic, minced (1 Tbsp)
  • ½ lb fresh cremini or button mushrooms, halved and sliced into 1/4-inch slices
  • 1/2 cup flour
  • 1/3 cup dry sherry
  • Salt and Pepper
  • 4 cups good quality chicken stock (or vegetable broth for vegetarian version)
  • 1 teaspoon herbes de provence
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt (plus more to taste)
  • 1/2 cup heavy cream
  • ¼ cup finely chopped parsley
  • ¼ cup snipped chives

Method

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.

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After 30 minutes strain the mushrooms through the filter, reserving at least one cup of the mushroom liquid. Roughly chop the reconstituted wild mushrooms.

2 Sauté shallots, garlic, mushrooms: Heat 3 Tbsp butter in heavy saucepan over medium low heat and sauté the shallots until softened and translucent, about 7 to 8 minutes. Add the garlic and cook a minute more.

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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.

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3 Add sherry: After 10 minutes increase the heat to medium high, uncover and add 1/3 cup dry sherry to the pot.

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4 Make a roux with butter and flour: Add remaining 3 Tbsp 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.

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5 Add 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.

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Add the herbes de provence, the dried thyme, bay leaves, and salt.

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 Stir in 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.

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Garnish with chopped chives and parsley.

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Comments

  • joshua knechtel

    I’ve made this recipe quite a few times and it is amazing! I do it in my instant pot pressure cooker instead of on the stove, but it is an easy modification (look up instant pot mushroom soup to see an example). I usually use shiitake and oysters for the “wild” mushrooms, as that is what I can find. Today I will make it with Morels, Shiitake, Oysters, Black trumpets for the wild side. I usually add a bit more (maybe 30% more) mushrooms than this calls for as I like my soup a bit thicker. I also add a bit of black truffle oil to the mix as it really adds that je ne se qois.

  • Vanessa

    This made a lovely soup. A little sweet for me as i like my soups really savory. I added a hint of seasoning salt, oregano, and crushed red chilli flakes and a little more garlic and thyme. It was delicious! Can’t wait to try it over some nice homemade porkchops. Yum! Thank you for this scrumptious recipe. :)

  • Aukse Staertow

    Sounds amazing. How does it taste if made ahead and reheated before serving?

    • Elise Bauer

      Hello Aukse, I can’t recall at the moment because it has been a while since I made it last, but it should be fine.

  • 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

  • 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

  • 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.

  • 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.

    • Missie Medley

      You are awesome Charles. I worked a project in Petoskey a few years ago and found myself at the Morel festival in Boyne City. I went on a morel hunt and found 6 or 7. Not many but pretty good for a beginner. I talked my mom and dad into driving up to see the beautiful place and asked them to stop and bring me some dried morels. Making an excellent cream of mushroom soup as we speak.