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.

Wild Mushroom Soup #soup #mushrooms

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.

Making Wild Mushroom Soup #soup #mushrooms

Mushroom soup is one of those dishes that either alights your heart with feverish fits of felicity, or is held in distain.

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.

Creamy Wild Mushroom Soup #soup #mushrooms

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 the simmer, 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.

Mushroom Soup

Yield: 4-6 servings

Prep Time:15 minutes

Cook Time:30 minutes

5 / 5 (4 Reviews)
Did you make this recipe?   Leave a review »


  • 3 tablespoons butter
  • 4 leeks
  • 5 garlic cloves, minced
  • 1 1/2 pounds mixed wild mushrooms, sliced (any variety)
  • 2 teaspoons fresh chopped thyme
  • 4 cups chicken or vegetable stock
  • 1 cup dry white wine
  • 1/3 cup dry sherry
  • 1 1/4 cup heavy cream
  • Salt and pepper


  1. 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.
  2. 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.
  3. 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.
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37 comments on “Creamy Wild Mushroom Soup

  1. Mayposted March 25, 2018 at 11:36 am Reply

    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!

    Rating: 5
    • Sommerposted March 26, 2018 at 6:08 pm Reply

      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. :)

  2. Lizposted October 12, 2016 at 6:55 pm Reply

    I don’t have an immersion blender… do you think a hand mixer would do?

    • Sommerposted October 12, 2016 at 9:34 pm Reply

      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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  8. Abelaposted August 6, 2015 at 2:41 pm Reply

    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:-)

    Rating: 5
    • Sommerposted August 21, 2015 at 10:52 am Reply

      Thanks so much Abela! So glad you liked it. :)

  9. Jessicaposted January 14, 2015 at 6:38 pm Reply

    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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  14. Kristi @ Inspiration Kitchenposted November 10, 2014 at 10:05 pm Reply

    This looks absolutely fabulous! We love Mushroom Soup, so we are trying this one! Pinned!

  15. Thalia @ butter and briocheposted November 10, 2014 at 4:13 pm Reply

    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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  17. Jen Marsicoposted November 8, 2014 at 8:59 am Reply

    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!

    Rating: 5
    • Sommerposted November 9, 2014 at 11:57 pm Reply

      So glad you like it Jen!

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  20. Frank Mosherposted September 24, 2014 at 4:47 am Reply

    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!

    Rating: 5
    • Sommerposted September 24, 2014 at 6:21 am Reply

      Hi Frank! Thanks so much for reporting back. So glad to hear you enjoyed it! :)

  21. barbposted September 21, 2014 at 8:53 pm Reply

    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!!

  22. Jamie | My Baking Addictionposted September 21, 2014 at 7:44 pm Reply

    Great mix of mushrooms, I would love this soup for a warm, comforting meal.


  23. Amandaposted September 20, 2014 at 8:16 pm Reply

    I love everything about this! So delicious!

  24. Heidi @foodiecrushposted September 19, 2014 at 6:24 pm Reply

    My husband is a die hard, and I mean DIE HARD mushroom soup fan. He’s going to flip over this one!

  25. Marla Meridithposted September 19, 2014 at 9:44 am Reply

    LOVE this mushroom soup…..craving now!

  26. sharana @ Living The Sweet Life Blogposted September 19, 2014 at 9:44 am Reply

    Hello chilly fall nights … you’ve been saved!! YUMMM! I love the addition of sherry to the wild mushrooms – great idea!

  27. Gabyposted September 19, 2014 at 9:41 am Reply

    Such a gorgeous bowl of my favorite comfort food!

  28. Heather Christoposted September 19, 2014 at 9:12 am Reply

    wow! this looks so rich and indulgent! yum!

  29. RavieNomNomsposted September 19, 2014 at 9:01 am Reply

    I love love love a good mushroom soup!

  30. Meagan @ A Zesty Biteposted September 19, 2014 at 8:29 am Reply

    Soup season is my favorite. You can’t go wrong with this soup because I love mushrooms.

  31. [email protected] n Dishesposted September 19, 2014 at 7:18 am Reply

    I love this creamy, mushroomy soup any time of year! De-lish!

  32. Tieghanposted September 19, 2014 at 6:53 am Reply

    I am so excited, I love soup season! I just recently really got into mushrooms and this soup is calling my name!