Velvety Wild Mushroom Soup (with Fresh and Dried Mushrooms)
This velvety wild mushroom soup gets its deep, earthy character from a blend of fresh mushrooms and dried porcini, simmered with thyme and finished with a splash of sherry.
It’s cozy without being heavy, and you can make it happen with a single pot on a weeknight.
What Makes This Soup So Satisfying
Dried porcini steep in hot water, creating a broth that perfumes the whole pot while the fresh mushrooms brown deeply.
A single potato pureed right into the soup gives it a creamy body without weighing things down.
Ingredients
- 1 oz dried porcini mushrooms: whole slices give the best texture and flavor
- 1 lb mixed fresh mushrooms: shiitake, cremini, and oyster work beautifully
- 2 tbsp olive oil: divided
- 1 tbsp unsalted butter: for extra richness in the sauté
- 1 medium yellow onion: finely chopped
- 2 cloves garlic: minced
- 1 small potato (about 5 oz): peeled and diced small
- 4 cups low-sodium vegetable or chicken broth: warm
- 2 tsp fresh thyme leaves: plus extra for serving
- 2 tbsp dry sherry: optional but wonderful
- 1 tsp soy sauce or tamari: for depth
- Kosher salt and black pepper: to taste
- Crème fraîche or heavy cream: for serving, optional
Variations / Substitutions
- All fresh mushrooms: skip the dried porcini and use an extra cup of broth; flavor will be lighter but still earthy
- Dairy-free: use all olive oil instead of butter and omit the crème fraîche at the table
- No sherry: a squeeze of lemon juice right before serving adds a similar brightness
- Mix of dried mushrooms: any dried wild mushroom (morel, chanterelle, shiitake) can replace porcini
For a more refined take on woodsy flavors, try Wild Mushroom Risotto.
How To Make Wild Mushroom Soup
Step 1: Steep the Dried Porcini
Place the 1 oz dried porcini in a medium bowl and pour 2 cups of very hot water over them. Let them sit for 20 minutes while you prep the other ingredients.
The liquid will turn a deep amber and smell like the woods. After steeping, lift the mushrooms out with a slotted spoon, give them a rough chop, and strain the liquid through a fine-mesh sieve lined with a coffee filter so no grit gets through. Set both aside.
Step 2: Brown the Fresh Mushrooms
Warm 1 tbsp of the olive oil in a large Dutch oven or heavy pot over medium-high heat. Once it shimmers, add half the sliced fresh mushrooms and spread them in a single layer. Season with a pinch of salt and cook without stirring for about 4 minutes, until the bottoms are browned and crispy.
Stir and cook for another 3 minutes, letting the edges catch. Transfer these to a plate and repeat with the remaining 1 tbsp oil and the rest of the mushrooms. If you crowd the pan, they will steam instead of sear, so take the time to do it in two batches.
Step 3: Sweat the Aromatics and Deglaze
Lower the heat to medium and add the 1 tbsp butter along with the chopped onion. Cook for 5 minutes, stirring often, until the onion is soft and translucent. Add the 2 cloves minced garlic and the chopped soaked porcini, and cook for 1 minute more.
Pour in the 2 tbsp dry sherry and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the sherry bubble for about 30 seconds, then pour in the strained porcini liquid and the 4 cups warm broth. Stir in the 1 tsp soy sauce, the 2 tsp thyme leaves, and the diced potato.
Step 4: Simmer the Soup
Bring the liquid to a boil, then reduce the heat so it’s just gently bubbling. Slide the browned fresh mushrooms back into the pot and simmer for 15 minutes, or until the potato cubes are completely tender when poked with a paring knife.
Taste the broth and add salt and black pepper. You will likely need a generous pinch of salt at this stage to bring all the earthy notes forward.
Step 5: Blend the Soup
Take the pot off the heat. Use an immersion blender to puree the soup until it’s silky and uniform, or carefully transfer it in batches to a regular blender and blend until smooth. If the soup seems too thick, stir in a splash of broth or water.
Return the blended soup to a gentle heat and give it one last taste. Adjust salt and pepper, and if you want a richer finish, now is the time to add a swirl of cream right into the pot.
Step 6: Ladle and Finish with Thyme Cream
Ladle the hot soup into wide bowls. Top each one with a small spoonful of crème fraîche or a drizzle of cream, a few fresh thyme leaves, and a crack of black pepper.
The cream will bloom across the surface of the soup, and the thyme hits your nose right before each spoonful.
Tips for the Best Mushroom Soup
- Brush, don’t wash: use a damp paper towel or mushroom brush to clean fresh mushrooms so they don’t soak up water and steam in the pan
- Don’t skip the straining step: porcini steeping liquid can hold fine grit; a coffee filter or cheesecloth catches what a regular sieve misses
- Get a good sear on the fresh mushrooms: that deep brown crust is the foundation of the soup’s savory backbone
- Blend warm, not boiling: when using a standard blender, fill it no more than halfway and vent the lid to let steam escape safely
Storing Leftover Mushroom Soup
- Refrigerate: store in an airtight container for up to 4 days; the flavor often deepens overnight
- Reheating: warm gently on the stovetop over medium-low heat, stirring occasionally, and add a splash of broth if it thickened in the fridge
- Freeze: the soup freezes well for up to 3 months as long as you haven’t added cream; when reheating, blend again briefly to restore the silky texture
What To Serve With Wild Mushroom Soup
A thick slice of sourdough toast rubbed with garlic is the simplest match and perfect for swiping every last spoonful. A peppery arugula salad with a lemon vinaigrette cuts the richness, while a grilled cheese made with sharp cheddar and a smear of Dijon mustard adds a salty, melty contrast.
Frequently Asked Questions
Can I use only fresh mushrooms?
Yes, you can. Use 1 ½ pounds of a mix of shiitake, cremini, and oyster, but replace the porcini water with 2 cups of extra broth; the flavor will be less intense but still earthy.
Is this soup dairy-free?
The base soup is dairy-free if you use all olive oil and skip the butter. The crème fraîche or cream for serving is entirely optional.
Can I make this without sherry?
Absolutely. The sherry adds a subtle sweetness, but a generous squeeze of lemon juice stirred in right before serving wakes up the mushrooms just as well.
How do I fix bland soup?
Add salt gradually and let it dissolve fully before tasting again. If it still feels flat, an extra splash of soy sauce or a pinch of black pepper often brings back the depth.
Velvety Wild Mushroom Soup Recipe
Ingredients
Method
- Steep the dried porcini in 2 cups hot water for 20 minutes, then chop and strain the liquid.
- In a large pot, brown the sliced fresh mushrooms in batches with olive oil until crisp-edged.
- Add butter, onion, garlic, and soaked porcini, then deglaze with sherry.
- Pour in the porcini liquid, broth, soy sauce, thyme, potato, and browned mushrooms, and simmer for 15 minutes until the potato is tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Ladle into bowls and finish with crème fraîche, thyme leaves, and black pepper.
