Creamy Wild Mushroom Soup

This Cream of Wild Mushroom Soup delivers deep, woodsy flavor thanks to a medley of fresh mushrooms and a homemade mushroom stock. Balanced with white wine, leeks, fresh thyme, and two kinds of cream, it’s an impressive dish that tastes as luxurious as it sounds.

Whether you’re serving it as a comforting cold-weather meal or an appetizer for a dinner party, this soup is sure to impress.

Ingredients

• 5 oz fresh shiitake mushrooms

• 5 oz fresh portobello mushrooms

• 5 oz fresh cremini (or porcini) mushrooms

• 1 tbsp good olive oil

• 1/4 lb (1 stick) + 1 tbsp unsalted butter, divided

• 1 cup yellow onion, chopped

• 1 carrot, chopped

• 1 sprig fresh thyme + 1 tsp minced thyme leaves, divided

• Kosher salt and freshly ground black pepper, to taste

• 2 cups chopped leeks (white and light green parts only; about 2 leeks)

• 1/4 cup all-purpose flour

• 1 cup dry white wine

• 1 cup half-and-half

• 1 cup heavy cream

• 1/2 cup minced fresh flat-leaf parsley

Instructions

1. Prep the Mushrooms

• Wipe mushrooms clean with a dry paper towel (don’t rinse).

• Separate stems from caps, trim off any rough bits.

• Coarsely chop the stems and slice the caps 1/4-inch thick. If large, cut the slices into bite-size pieces.

2. Make the Mushroom Stock

• In a large pot, heat 1 tbsp butter and olive oil over medium heat.

• Add chopped mushroom stems, onion, carrot, thyme sprig, 1 tsp salt, and 1/2 tsp pepper.

• Cook on medium-low for 10–15 minutes, until soft and fragrant.

• Add 6 cups of water, bring to a boil, then reduce to a simmer (uncovered) for 30 minutes.

• Strain the stock and reserve the liquid you should have about 4 1/2 cups. Add water if needed.

3. Sauté the Leeks and Mushrooms

• In another large pot, melt the remaining 1/4 lb (1 stick) butter over low heat.

• Add the leeks and cook for 15–20 minutes until softened and beginning to brown.

• Stir in the mushroom caps and cook for another 10 minutes until tender and browned.

4. Build the Soup

• Stir in flour and cook for 1 minute, stirring constantly.

• Add the white wine, scraping up any browned bits from the bottom.

• Pour in the reserved mushroom stock, add minced thyme, 1 1/2 tsp salt, and 1 tsp pepper.

• Bring to a boil, then reduce heat and simmer for 15 minutes.

5. Finish and Serve

• Stir in the half-and-half, heavy cream, and parsley.

• Season to taste with additional salt and pepper.

• Heat through gently don’t let it boil.

• Serve hot with crusty bread or a light salad.

Tips & Variations

• For a deeper flavor: Add a splash of soy sauce or a dash of umami seasoning.

• Make it vegetarian: Use plant-based butter and swap cream for unsweetened cashew or oat cream.

• Make it ahead: The soup keeps well in the fridge for up to 3 days. Reheat gently on the stovetop.

Why This Recipe Works

By making a homemade mushroom stock and sautéing leeks until caramelized, you build layers of savory, umami-rich flavor. The flour adds body, while the cream gives this soup its signature silky texture. Fresh herbs and white wine elevate it beyond your average mushroom soup.

Whether you're a mushroom lover or simply craving comfort, this soup brings rustic elegance to your bowl. Share this article or subscribe to our newsletter for updates.