Creamy Wild Mushroom Soup (2024)

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This Creamy Wild Mushroom Soup is so comforting and rich in flavour. Made with mixed mushrooms, garlic and a splash of cream, it comes together in just 30 minutes making it perfect for a speedy lunch or dinner.

Creamy Wild Mushroom Soup (1)

I love the intense and rich flavour of this creamy wild mushroom soup and it really is SO easy to make. It's super cosy and comforting and although it's perfect during Fall and the Winter months you can enjoy it all year round.

Mushrooms are one of my favourite ingredients to cook with, be it adding them to risotto, pasta or blitzed into a creamy and smooth soup. The flavour is so unique, earthy and can vary so much between different mushrooms.

The Best Mushrooms to Use

For this soup, I used a mix of chanterelle mushrooms and chestnut (crimini) mushrooms along with some dried. Chestnut mushrooms are super easy to find in almost every supermarket and you can make this mushroom soup using only the chestnut variety if that's all you can find.

Cooking with Dried Mushrooms

Cooking with dried mushrooms is a great way to intensify the mushroom flavour of soups and stews. You can get many different types of dried mushrooms from sh*take to porcini and a range of mixed mushrooms.

I tend to always go for dried porcini mushrooms because they have such a beautiful and intense flavour but you can use any kind for this recipe.

You need to rehydrate them with a little hot water and let them soak for 5-10 minutes before adding them to the soup so I always do this first. That way they're ready for when I need them.

How to Make Mushroom Soup - Step By Step

Add olive oil to a large pot and add the chopped onion. Saute the onion until translucent and soft then add the sliced mushrooms. Saute the mushrooms for 10 minutes until softened and reduced in size (photos 1-2).

Add the garlic and saute again for another 1-2 minutes. Add the dried mushrooms along with the soaking liquid being careful not to add in any grit or sediment from the bottom (photos 3-4).

Creamy Wild Mushroom Soup (2)

Add the stock and stir. Bring to a boil then turn down to simmer for 10-15 minutes. Blitz until smooth with an immersion blender (hand-held) and stir in the cream (photos 5-6). Garnish with parsley and serve.

Additional Toppings

I LOVE to top this soup with extra sliced mushrooms that I quickly saute in a little oil until browned. Sprinkle them with a little salt and sprinkle on top of the soup alongside some shavings of parmesan, a drizzle of olive oil and more fresh parsley.

Make it Without Cream

Although there isn't much cream in this soup you can omit it altogether to make it lighter, the thickness of the soup will create a creamy texture even without the addition of cream. It will taste slightly less rich but it will still be really delicious.

I don't recommend substituting the cream for something else simply because it will change the flavourbut that doesn't mean it wouldn't work.

Can I Freeze This Mushroom Soup?

Yes, this soup will freeze really well and will keep in the fridge for around 3 days. Make sure to store the soup in suitable containers or ziplock bags before freezing. Then you can defrost and reheat as needed.

Creamy Wild Mushroom Soup (3)

Top Tips for Making Creamy Mushroom Soup

  • Make sure to saute the onions and mushrooms on a for at least 10-15 minutes so they soften properly and give a delicious depth of flavour to the soup.
  • You don't need to add cream but it doesgive the soup a delicious rich flavour.
  • Add more or less cream to your liking.
  • I like a smooth consistency but you can choose to blitz the soup to a rougher texture if you prefer.
  • Fresh parsley goes so well with mushrooms but you could also use fresh thyme.
  • This mushroom soup will store well in the fridge or freezer.
  • You can use any kind of mushrooms.

More Recipes with Mushrooms You Might Like:

  • Mushroom Ravioli with Parmesan Cream Sauce
  • Speck and Mushroom Pappardelle
  • Creamy Mushroom Risotto
  • Parmesan Mushroom Toasts

If you've tried this Creamy Mushroom Soup or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME onFACEBOOK,INSTAGRAM and PINTERESTto see more delicious food and what I'm getting up to.

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Creamy Wild Mushroom Soup (4)

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Creamy Wild mushroom soup

This Creamy Wild Mushroom Soup is so comforting and rich in flavour. Made with mixed mushrooms, garlic and a splash of cream, it comes together in just 30 minutes.

Course Soup

Cuisine Modern Italian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 165kcal

Author Emily Wyper

Ingredients

  • 14 oz (400g) mixed wild mushrooms
  • 4 cups (1 litre) vegetable stock
  • ¼ cup (10 g) dried porcini mushrooms
  • cup (100 ml) heavy cream (double cream)
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 small bunch parsley
  • ½ tsp thyme
  • 1-2 tablespoon olive oil
  • 1 pinch salt and pepper to season

Instructions

  • Add the dried mushrooms to a small bowl and cover with hot water, set aside.Add the olive oil to a pot on a medium heat.

  • Add the chopped onion to the pot and saute for 1-2 minutes. Add the fresh chopped mushrooms and cook down for 10 minutes until softened and reduced in size.

  • Add the garlic to the pot and stir. Let the mushrooms and onions cook down for another minute or two. Add the dried mushrooms to the pot along with the soaking liquid being careful not to pour in any sediment.

  • Add the vegetable stock and simmer the soup for 10-15 minutes. Blitz until smooth with a hand-held blender then add the cream and stir.

  • Serve in large bowls with a drizzleolive oil and some parsley.

Notes

  • Make sure to saute the onions and mushrooms on a for at least 10-15 minutes so they soften properly and give a delicious depth of flavour to the soup.
  • You don't need to add cream but it doesgive the soup a delicious rich flavour.
  • Add more or less cream to your liking.
  • I like a smooth consistency but you can choose to blitz the soup to a rougher texture if you prefer.
  • Fresh parsley goes so well with mushrooms but you could also use fresh thyme.
  • This soup will store well in the fridge or freezer.
  • You can use any kind of mushrooms.

Nutrition

Calories: 165kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 34mg | Potassium: 494mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1570IU | Vitamin C: 23.6mg | Calcium: 48mg | Iron: 1.4mg

Helpful Info for All Recipes

  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan (convection) oven
  • Find out more about how nutrition is calculated.
  • Check out our must have Italian Pantry Staples.
  • You can also find all our Essential Kitchen Tools for Italian Cooking.

Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

More Italian Soup Recipes

  • Pasta e Patate (Pasta and Potatoes)
  • Pasta e Piselli (Pasta with Peas)
  • Pasta e Ceci (Pasta with Chickpeas)
  • Lemon Chicken Orzo Soup

Reader Interactions

Comments

  1. Michael

    Made this with Pacific Northwest Morels and coastal fall King Boletes that I dried and had stored in Mason jars. This is great recipe, simple and delicious! I chose to add cream in the bowl instead of in the pot to accommodate those that are sadly lactose intolerant. It is outstanding either way!

    Reply

    • Inside the rustic kitchen

      Oh wow, that sounds delicious, Morels are one of my favourite mushrooms!

      Reply

  2. Lorraine

    Mushroom soup is my fave!Creamy Wild Mushroom Soup (9)

    Reply

  3. Mimi Woodham

    The soup looks delicious. I am sure that it pairs with homemade bread well. I would love it served in Italy, especially.

    Reply

    • Inside the rustic kitchen

      Thanks so much, it definitely goes well with homemade crusty bread, yum!

      Reply

  4. Elizabeth

    I absolutely love mushrooms, but I'm too terrified to pick my own wild ones lest I accidentally kill us all, lol! Where do you get your mushrooms from to make your gorgeous looking soup?

    Reply

    • Inside the rustic kitchen

      Hey Elizabeth, no I'm with you there I wouldn't try picking them myself. The supermarkets in Italy sell packs of mixed wild mushrooms so I buy them there, safely lol. Thanks so much for stopping by ☺️

      Reply

  5. Christine

    I have been enjoying delicious soups all winter and this one looks delicious as well!

    Reply

  6. Julia @ HappyFoods Tube

    Love wild mushrooms! I have never tried making bagels myself mainly because I think they are too complicated to make. If you make a post about them I might give them a try! 🙂

    Reply

  7. Deanna

    I adore mushroom soup. This sounds AMAZING! It is perfect for chilly weather we been having here

    Reply

  8. Katie | Healthy Seasonal Recipes

    Your scaffodlding comment reminds me of when my husband and I stayed at a fancy hotel in Quebec City. I had scored us a great deal on one of the better rooms! Or so I thought, when we got their we found out the reason our room rate was so low that there was scaffolding all around our section of the building, and they had wrapped our room up tight with fabric! Dark and Dingy is right! So glad you are free! And love the mushroom soup too. Especially the idea to use porcinis and their soaking liquid!

    Reply

5 from 1 vote

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Creamy Wild Mushroom Soup (2024)

FAQs

How to make cream of mushroom soup in Zelda breath of the wild? ›

Cream of Mushroom Soups are made by Cooking any Mushroom, Fresh Milk, Rock Salt, and any vegetable, herb, or flower in a Cooking Pot. Regular Cream of Mushroom Soup is made by either using ingredients without any effects or using two ingredients with contradictory effects.

Is there a difference between creamy mushroom and cream of mushroom soup? ›

The difference is the cream. Mushroom soup has a thin clear broth.

How to improve Campbell's cream of mushroom soup? ›

A dash of Worcestershire will add some umami kick. There are several ways you can enhance the flavor and texture of Campbell's cream of mushroom soup: 1> Add fresh mushrooms: Sauté some fresh mushrooms separately and then mix them into the soup. This will add a deeper, more intense mushroom flavor and a nice texture.

How to make Campbell's cream of mushroom soup thicker? ›

If you feel the soup is too thin, then just before adding the cream, take 1 tbsp of corn starch and 1 tbsp of cold water and mix together, then pour into the soup. Stir until thickened. This will take a couple minutes to thicken. If still not thick enough, repeat this process.

How do you make soup in Breath of the Wild? ›

Breath of the Wild. Creamy Meat Soups are made by Cooking any meat, Fresh Milk, Rock Salt, and any vegetable, herb, or flower. Regular Creamy Meat Soups are made by using ingredients without effects or with contradicting effects.

How do you make creamy heart soup in Breath of the Wild? ›

Breath of the Wild

Creamy Heart Soups are made by Cooking a Hydromelon, a Voltfruit, Fresh Milk, and either a Hearty Radish or Big Hearty Radish together in a Cooking Pot. Soups made with a regular Hearty Radish heal eight Hearts to Link's Life Gauge and sell for 50 Rupees.

Can you just eat cream of mushroom soup? ›

A bowl of our Cream of Mushroom Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.

Why is cream of mushroom soup healthy? ›

Mushrooms exhibit anti-inflammatory properties and, acting as a prebiotic, can improve gut health.

What is creamy mushroom soup made of? ›

Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms or mushroom broth are added. In North America, it is a common canned condensed soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods.

Why does my mushroom soup taste bland? ›

If the soup tastes a little bland to you, add a splash of rice vinegar or cider vinegar. If you don't have tarragon, try thyme, oregano, or rosemary.

Do you add water to Campbell's cream of mushroom soup? ›

SIMPLE PREPARATION: A good partner puts in the prep work for you. Just add the appropriate amount of water, then simmer and serve for a deliciously filling soup in an instant. For a creamier result, combine half portions of milk and water.

How to jazz up canned mushroom soup? ›

Enhance the earthy richness of the mushrooms with a dash of paprika or cumin, infusing the soup with a subtle smokiness and depth. For a touch of warmth and complexity, experiment with ground nutmeg or cloves, adding a hint of spice that complements the creamy texture beautifully, bringing out the flavors of fall.

How to make canned creamy soup better? ›

Dried herbs and spices are the easiest and most budget-friendly way to add flavor to your canned soup. They'll last forever in your pantry, and you don't need to add much to get a good kick.

What is a good thickener for mushroom soup? ›

Flour: All-purpose flour is our chosen thickener for this easy cream of mushroom soup. For a gluten-free soup, you could opt for cornstarch instead. Broth: You can choose your favorite chicken broth brand from the store or tap into your stash of homemade chicken broth.

Can I use heavy cream instead of cream of mushroom soup? ›

Cream of chicken, celery, broccoli, or potato soup all work well as side dishes for any meal. On the other hand, you can use heavy cream, sour cream, or cream cheese combinations to substitute cream of mushroom soup as an ingredient in a recipe.

How to make Cake Breath of the Wild? ›

Breath of the Wild. Monster Cakes are a variety of Cake made by Cooking Tabantha Wheat, Cane Sugar, Goat Butter, and Monster Extract together in a Cooking Pot. Being made with Monster Extract, the amount of Hearts they heal to Link's Life Gauge will be random when they are made.

How do you make pudding in Zelda? ›

Breath of the Wild. Egg Puddings are made by combining Fresh Milk, a Bird Egg, and Cane Sugar in a Cooking Pot. When eaten, they heal Link's Life Gauge for six Hearts. They also sell for 20 Rupees.

How do you get recipes in Breath of the Wild? ›

Cooking in Breath of the Wild is extensive, but there's no in-game system to track recipes. You can find Breath of the Wild (BOTW) recipes throughout Hyrule on banners and learn them from various NPCs. While learning them this way is neat, sometimes you just need a guide to help turn Link into a master chef.

How do you make creamy seafood soup in Zelda? ›

Creamy Seafood Soups are made in Cooking Pots by Cooking any seafood, Fresh Milk, Rock Salt, and any vegetable, herb, or flower together. However, if Endura Carrots, Swift Carrots, or Fortified Pumpkins are used, the resulting dish will be Veggie Cream Soup.

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