Earthy, rich, and full of depth, this Wild Mushroom Soup Recipe brings together the best of fall comfort in a single bowl. Made with a mix of fresh mushrooms like cremini, oyster, and chanterelle, it captures the woodsy aroma and savory complexity that only real mushroom flavors can offer. The broth turns luxuriously smooth with a swirl of sour cream, creating a lighter, more elegant take on cream of mushroom soup that still feels deeply satisfying. Unlike a heavy cream of mushroom soup, the texture here is light and balanced, letting the mushroom flavors shine through with every bite. It’s an easy yet elegant soup that feels at home on both a quiet weeknight or as the first course of a cozy dinner party.
At our local farmers’ market, the mushroom stand comes to life in the fall. Baskets of foraged treasures like oyster mushrooms, chanterelles, morels, and porcini mushrooms are piled high, and boxes of mixed mushrooms are impossible to resist. Bringing home a mix of wild mushrooms always inspires me to make soup, and when it is particularly cold and rainy, I crave this Wild Mushroom Soup Recipe. It’s a comforting, creamy mushroom soup with incredible depth of flavor.
For more soups to enjoy this season, try our Curried Apple and Butternut Squash Soup, full of warm spices and autumn sweetness. Mushroom lovers will also appreciate our Hearty Mushroom Soup Recipe Without Cream.
Why You’ll Love This Wild Mushroom Soup Recipe
- Bursting with Mushroom Flavor – A mix of wild mushrooms brings rich, earthy, woodsy flavor in every bite.
- Easy to Make – Simple steps and fresh mushrooms make this cozy soup approachable for any home cook.
- Creamy and Comforting – A swirl of sour cream turns the broth into a velvety, creamy mushroom soup perfect for chilly evenings.
Ingredients (and Easy Swaps)
This Creamy Wild Mushroom Soup Recipe comes together with simple, wholesome ingredients that build incredible depth of flavor. Here’s what you’ll need:
- Butter – Adds richness and helps the mushrooms brown beautifully. For a dairy-free option, use olive oil or vegan butter.
- Shallots – Their mild sweetness complements the earthy mushrooms. You can swap in a small yellow onion if needed.
- Wild Mushrooms – Use a mix of fresh wild mushrooms such as cremini, oyster, shiitake, chanterelle, portobello, or porcini for the best flavor and texture.
- Celery and Carrots – These aromatics add balance and natural sweetness to the broth. If you only have dried mushrooms, rehydrate them in hot water for about 20 minutes, then strain and add both the mushrooms and their soaking liquid to boost the mushroom flavor.
- Dried Thyme – Brings gentle herbal notes that pair perfectly with the mushroom flavors. Fresh thyme works beautifully too.
- All-Purpose Flour – Thickens the soup slightly for a velvety texture. To make it gluten-free, use cornstarch or a 1:1 gluten-free blend.
- White Wine – Adds brightness and depth. If you prefer not to use wine, a splash of apple cider vinegar or extra stock works too.
- Vegetable Stock – The base of the soup; use a high-quality stock for the best flavor. For a richer flavor, you can substitute chicken stock.
- Wild Rice – Adds hearty texture and makes the soup more filling. Both brown rice or barley are good substitutes.
- Sour Cream – Gives the soup its signature creamy finish. Substitute with Greek yogurt or coconut cream for a dairy-free version.
- Salt and Pepper – Season to taste and bring everything into balance.
How to Make the Best Wild Mushroom Soup
This wild mushroom soup recipe is easy to make, deeply flavorful, and perfect for cozy fall dinners.
Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the shallots and cook for about 4 minutes, until softened and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.
Cook the Mushrooms: Add the mix of mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add Vegetables and Herbs: Stir in the celery, carrots, and thyme. Cook for about 5 minutes, until the vegetables start to soften and everything smells earthy and sweet.
Add Flour: Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste and help the soup thicken later.
Deglaze and Simmer: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Add the vegetable stock and bring to a simmer. Stir in the wild rice, reduce the heat, and cook for 40 to 45 minutes, until the rice is tender and the broth has developed a deeper flavor.
Finish the Soup: Remove from heat and stir in the sour cream until smooth and creamy, season with salt and pepper to taste. Serve warm, topped with extra herbs or a swirl of cream.
FAQs and Expert Tips to Make this Creamy Wild Mushroom Soup Recipe
Can I use dried mushrooms instead of fresh wild mushrooms?
Yes. Rehydrate dried mushrooms in hot water for about 20 minutes, then chop and add them to the soup. Use the soaking liquid in place of some of the vegetable stock to boost the mushroom flavor.
What types of mushrooms work best?
A mix of wild mushrooms gives this soup incredible depth of flavor. Try combining cremini, oyster, shiitake, chanterelle, or porcini mushrooms. Each variety brings its own texture and earthy aroma, making the soup taste layered and complex.
Can I freeze this creamy mushroom soup?
Yes, but for the best texture, freeze it before adding the sour cream. Let the soup cool completely, then store it in an airtight container for up to 3 months. Reheat gently on the stovetop and stir in the sour cream once hot for that signature creamy finish.
Should I wash mushrooms before cooking?
Yes, but quickly. Mushrooms can hold moisture, so give them a fast rinse under cold water and pat dry before slicing. Avoid soaking them; a quick wash keeps them clean without losing their ability to brown beautifully in the pan.
Creamy Wild Mushroom Soup Recipe
Ingredients
- 4 tbsp butter
- 3 large shallots minced
- 2 pounds wild mushrooms sliced (use a mix such as cremini, oyster, shiitake, chanterelle, portobello)
- 2 stalks celery diced
- 2 medium carrots diced
- 1 tsp dried thyme
- ¼ cup all-purpose flour
- ½ cup white wine
- 6 cups vegetable stock
- 1 cup wild rice
- ½ cup sour cream plus more for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Sauté the Aromatics: In a large heavy-bottomed pot, melt the butter over medium heat. Add the shallots and cook for about 4 minutes, until softened and translucent. Stir in the garlic and cook another 30 seconds, just until fragrant.
- Cook the Mushrooms: Add the mushrooms and a teaspoon of salt. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their juices and started to brown around the edges.
- Add Vegetables and Herbs: Stir in the celery, carrots, thyme, and a few grinds of black pepper. Continue cooking for 3 to 4 minutes, until the carrots begin to soften.
- Add Flour: Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for 2-3 minutes, stirring often, to remove the raw flour taste.
- Deglaze: Add white wine to deglaze the pot, scraping up any browned bits about 30 seconds. Pour in the vegetable stock and add the wild rice. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender.
- Finish the soup: Check the thickness of the soup, add a bit more stock if you prefer a looser soup. Adjust seasoning with salt and pepper to taste. Remove from heat and stir in the sour cream until the broth turns silky and creamy.
- Serve: Ladle into bowls and top each serving with a small dollop of sour cream and a few sprigs of fresh thyme.
