Creamy Mushroom Wild Soup (Printable)

Rich, smooth blend of wild mushrooms and cream with fresh herbs for a hearty, elegant starter.

# What You'll Need:

→ Mushrooms

01 - 1 lb mixed wild mushrooms (chanterelle, cremini, shiitake), cleaned and sliced

→ Aromatics

02 - 2 tbsp unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 small leek, white part only, sliced

→ Liquids

06 - 3 cups vegetable or chicken stock
07 - ½ cup dry white wine
08 - 1 cup heavy cream

→ Seasonings

09 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
10 - ½ tsp freshly ground black pepper
11 - ½ tsp sea salt, or to taste
12 - Pinch ground nutmeg

→ Garnish (optional)

13 - Fresh chives or parsley, finely chopped
14 - Drizzle of truffle oil

# Directions:

01 - Melt butter in a large pot over medium heat. Add onion, leek, and garlic; sauté until softened and fragrant, about 5 minutes, without browning.
02 - Add mushrooms and thyme; cook, stirring occasionally, until moisture releases and mushrooms begin to brown, about 8–10 minutes.
03 - Pour in white wine; simmer for 2–3 minutes while scraping up browned bits from the bottom of the pot.
04 - Add stock, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Remove from heat and purée soup until smooth using an immersion blender or standard blender in batches.
06 - Return soup to low heat, stir in cream, and gently warm through without boiling. Adjust seasoning to taste.
07 - Ladle into bowls and garnish with fresh herbs and truffle oil if desired.

# Expert Tips:

01 -
  • It tastes impossibly fancy but honestly just requires patience and good ingredients, not fancy technique.
  • The whole thing comes together in under an hour, which means elegant dinner party soup without the stress.
  • There's something deeply satisfying about how the cream swirls into the dark mushroom base—it feels like small kitchen magic.
02 -
  • Don't skip sautéing the mushrooms until they brown; this step is where almost all the flavor development happens, and rushing it makes bland soup.
  • Keep the heat gentle once cream is involved—high heat can separate it and make your beautiful soup grainy and sad.
03 -
  • If your soup breaks or looks grainy, don't panic—gently whisk in another splash of cold cream off heat, which often fixes it right up.
  • Slice your mushrooms fairly thin but not paper-thin; you want them to cook through quickly but still hold their shape long enough to develop real color and flavor.
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