Creamy Wild Mushroom Soup
Creamy Wild Mushroom Soup – Silky decadent cream of mushroom soup with wild mushrooms and sherry! Mmmm. This mushroom soup variation is a cozy reminder that fall dishes are where it’s at.
It’s Soup Season!!
Maybe where you live the temperature hasn’t quite come down yet.
That’s ok. “Pin” or bookmark this recipe for later. Yet here in the mountains of North Carolina, the weather is finally cooling off.
I find myself putting on a sweater in the evenings and digging through the fridge for ingredients to make warm comforting meals.
Mushroom soup is one of those dishes that either alights your heart with feverish fits of felicity, or is held in disdain.
If you love mushroom soup… YAY!!!! You are in for a real treat!
If you hate mushroom soup, I’d like you to throw off your nostalgic dislike of gray glumpy canned soup, and try to open your mind to a world of possibilities.
We’re making mushroom soup with fresh wild mushrooms, leeks, garlic, fresh herbs, wine, sherry, and oh yes… real cream.
Using fresh mushrooms and herbs, and a splash of sherry creates a mushroom soup that is hard to resist. Even for mushroom haters.
The key is to select a mix of wild mushrooms like: portobello, shiitake, oyster, and chanterelle. Then saute the mushrooms until they release and re-absorb their own juices. This elevates the earthy mushroom flavor.
Remove some of the mushrooms so you have whole pieces to add back in at the end, and simmer the rest. Once the soup has time in the summer, mix and mingle, puree the broth with some mushrooms and leeks to thicken the base.
Add the remaining mushroom pieces and the cream at the end, and you have a rich and cozy soup that pairs well with fall salads, grain dishes, and hearty sandwiches.
How to Make This Wild Mushroom Soup
Ingredients
- Butter
- Leeks
- Garlic Cloves
- Mixed Wild Mushrooms (any variety)
- Fresh Chopped Thyme
- Chicken Stock or Vegetable Stock
- 1 cup dry white wine
- 1/3 cup dry sherry
- 1 1/4 cup heavy cream
- Salt and pepper
Instructions
- Cut and wash the leeks to make sure you get all the sand out. Then add butter to a large sauce pot. Once melted, add in the leeks and garlic to saute together. Then scoop out and set aside.
- Add in the mushrooms and thyme. Saute in the sauce pot until the moisture has evaporated. Then scoop out ¾ of the mixture out and set them aside. Then add in the leeks again.
- Pour in the stock, wine, and sherry and bring to a boil. Then simmer for about 15 minutes. Using an immersion blender, puree the soup then add back the remaining mushrooms.
- Stir in the cream and season with salt and pepper to taste.
Get The Full (Printable) Wild Mushroom Soup Recipe Below!
Frequently Asked Questions
How long does this soup last?
This recipe will last in the fridge for 3 to 4 days in an airtight container. This soup can last in the freezer for up to 6 months.
Can I use the stems of the mushroom as well?
Yes, you can chop up the mushrooms with the stems and then saute them all together.
What goes with Cream of Mushroom Soup?
Try with Lt. Dan’s Steakhouse Salad, Steakhouse Caesar Salad, Skillet Steak Bites, Red Lobster Cheddar Bay Biscuits or Easy Homemade Naan.
Other Great Soup Recipes
- Low Carb Chicken Mushroom Soup
- Creamy Skillet Cajun Chicken and Mushroom Recipe
- Slow Cooker Chicken Wild Rice Soup
- Irish Creamy Cauliflower Soup
- Creamy Roasted Tomato Soup with Basil
- Nana’s Creamy Potato Soup
Creamy Wild Mushroom Soup
Ingredients
- 3 tablespoons butter
- 4 leeks
- 5 cloves garlic minced
- 1 1/2 pounds mixed wild mushrooms sliced (any variety)
- 2 teaspoons fresh chopped thyme
- 4 cups chicken stock or vegetable stock
- 1 cup dry white wine
- 1/3 cup dry sherry
- 1 1/4 cup heavy cream
- Salt and pepper
Instructions
- Trim the green ends off the leeks. Cut the white ends lengthwise into quarters and thoroughly wash... leeks can be sandy. Then chop the leeks into small pieces. Place a large saucepot over medium heat and add the butter. Once the butter has melted add the leek and garlic. Saute for 3-5 minutes, then scoop over and set aside.
- Add the mushrooms and thyme. Saute the mushrooms until the moisture has released and evaporated, 10 minutes. Then scoop 3/4 of the mushrooms out and set aside. Add the leeks back to the pot.
- Pour in the stock, wine and sherry. Bring to a boil, then lower the heat. Simmer for 15 minutes. Puree the soup using an immersion blender. Then add the remaining mushrooms back to the pot. Stir in the cream and season with salt and pepper to taste.
I love the creaminess and the mushroom flavor. It is such a creamy, comforting soup for a fall dinner! Thanks for sharing.
mmm…this mushroom soup is so cream, hearty and delicious! I can’t wait to make it again!!
This looks so delicious and tasty! I can’t wait to give this a try! My family is going to love this recipe! Perfect for the weather we’ve been having!
This is one of the best soups that I have ever had!
The flavor was delicious! I followed the recipe to a T, but in the end the consistency was not creamy, rather runny???
Hi Kristin,
It sounds like maybe the heat was a little low, so the soup base did not evaporate (and condense) as much as mine.
This soup is amazing! Probably the best creamy wild mushroom soup I have ever tasted. This is my go to recipe. I have to double it because after I serve it for dinner, I want more. The wild mushrooms makes this dish stand out, along with the sherry. Most of the time I use fresh mushrooms, like cremini, chanterelle, oyster and king oyster. For a slight nutty flavour I have used Cauliflower mushrooms. I have even used Lion’s Mane mushrooms, when I can find them, they add a sweet savory flavour comparable to lobster or crab meat. So good I could lick the bowl! You rocked this one. Thanks for sharing.
So yummy! This mushroom soup looks so delicious and healthy. Must try this. Thanks for sharing the recipe.
Well little missy! This recipe rocks it to an 11 out of 10! I had purchased 1/2 lb packages of wild mushroom mix from http://www.westcoastwildfoods.com for Christmas gifts but decided to keep them…lol. I did not know what to do with them when I found your recipe. I followed it precisely to do a true review. Except, I used coconut coffee cream instead of cow cream (makes me snotty). It was astounding! I added the sherry & wine before boiling & it was kind of gross but as one goes along, the flavours change and meld together with the mushroom flavour appearing at the end. Brilliant, really.
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I was trying to find a recipe that used dry wild mushrooms (I bought the huge container from Costco), and dairy free. This recipe obviously wasn’t exactly it, but I liked the simplicity, and just substitued half of the mushrooms for dry. I also used the mushroom soaking water instead of broth. Other than the dry mushroom business, and just adding a splash of lactose free 2% milk rather than cream, I followed the recipe. IT WAS AMAZING. I froze half (without the dairy) for a quick barley soup. If it freezes well I will definitely make a larger batch next time. It would be a great roast and mash gravy, or over egg noodles. YUM YUM YUM!
Hi May,
Yay! I’m so glad you were able to adapt the recipe for your dried mushrooms. This is one of my personal favorite soups. :)
I don’t have an immersion blender… do you think a hand mixer would do?
Hi Liz!
It would be better to pour the soup in a standard blender and puree. Just be sure to open the vent in the lid and place a towel over the top, for your safety.
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I tried it last night it came really well and so yummy.I love your blog and the collection of recipes it was really so delicious and yummy.Definitely i will try your all recipes.Thanks for sharing:-)
Thanks so much Abela! So glad you liked it. :)
Has anyone tried it with the Greek yogurt I just made some with the yogurt instead on the heavy whipping cream, it taste wonderful but I find the yogurt did not break down all the way, any ideas how it will break diwn more.
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This looks absolutely fabulous! We love Mushroom Soup, so we are trying this one! Pinned!
Soups are just perfect for this weather right now. Definitely need to make your mushroom soup.. it looks incredibly creamy and delicious!
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This was a HUGE hit last weekend with my husband and his friends!! They loved it so much that they requested it again this weekend. Thanks for the great recipe!
So glad you like it Jen!
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Better than any I have ever purchased at any fine dining establishment. Great recipe – used Costco dried mushrooms soaked overnight, added 4 Chanterelles I had just found, for topping. Only subbed huge green onions for leeks, still worked out great! Thank you!
Hi Frank! Thanks so much for reporting back. So glad to hear you enjoyed it! :)
for Sunday nite supper I made New England clam chowder and put it in a bread bowl. Sure do love it when soup season comes around. Hubs loves mushroom soup……….this is a must try. Thanks!!
Great mix of mushrooms, I would love this soup for a warm, comforting meal.
-Jamie
I love everything about this! So delicious!
My husband is a die hard, and I mean DIE HARD mushroom soup fan. He’s going to flip over this one!
LOVE this mushroom soup…..craving now!
Hello chilly fall nights … you’ve been saved!! YUMMM! I love the addition of sherry to the wild mushrooms – great idea!
Such a gorgeous bowl of my favorite comfort food!
wow! this looks so rich and indulgent! yum!
I love love love a good mushroom soup!
Soup season is my favorite. You can’t go wrong with this soup because I love mushrooms.
I love this creamy, mushroomy soup any time of year! De-lish!
I am so excited, I love soup season! I just recently really got into mushrooms and this soup is calling my name!