Creamy Wild Mushroom Soup

Creamy Wild Mushroom Soup

This is an oldie but goodie recipe that I’ve revised. If you’re a mushroom lover, you’ll love this Creamy Wild Mushroom Soup. If you’re not, this may not be the soup for you, or it might be the soup to make you convert. It’s packed with bold wild mushroom flavor. This recipe uses a combination of fresh mushrooms and dried ones, including fresh chanterelles and dried porcinis. These mushrooms can run a bit on the pricey side so you can use button mushrooms in lieu of either one. It’s the perfect easy, comfort soup.

If you’d like a milder mushroom flavor, you can replace some of the wild mushrooms with button mushrooms. To add an even bolder mushroom flavor, use some of the leftover liquid from soaking the dried mushrooms to make the broth. The mushroom reserved liquid measured at about 4 cups so you’ll need to add 2 cups of broth. Enjoy!

Creamy Wild Mushroom SoupCreamy Wild Mushroom Soup

Creamy Wild Mushroom Soup
Prep time
Cook time
Total time
Serves: 3 to 4 people
  • 2 ounces dried porcini mushrooms, soaked and reconstituted
  • 2 garlic cloves, chopped
  • 1 medium onion, chopped
  • 8 ounces fresh chanterelle mushrooms, chopped
  • 1 cup chopped yams (about 1 medium yam)
  • 6 cups low-sodium vegetable broth
  • 1½ cups milk of your choice
  • sprig of fresh parsley, to garnish
  1. Beforehand, soak dried mushrooms in water for 30 minutes. Strain to remove resin but keep mushroom liquid if using to make stock.
  2. In a large stockpot over medium heat, place garlic and onions and cook with lid on, stirring occasionally, for about 5 minutes until onions are translucent.
  3. Add chanterelle mushrooms and gently cook for 3 minutes. Add dried mushrooms, yams, and broth and bring to a boil. Cover and simmer for 30 minutes. Remove from heat.
  4. Using an immersion hand blender (or high powdered blender), puree soup until smooth. Add milk and stir. Serve hot with parsley to garnish. Enjoy!

Creamy Wild Mushroom Soup


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28 thoughts on “Creamy Wild Mushroom Soup

  1. Oooh, chanterelles in mushroom soup. That sounds — and looks — heavenly. You better set another seat at your table — because I may come knocking at your door just to enjoy this. 😉

  2. What a gorgeous soup! I love the addtition of the yam – for flavor, color and nutrition! The other evening I had a wonderful creamy mushroom soup at a friend’s house – it was delicious but packed with cream. I love this lighter version and can’t wait to try it. It would go perfectly with my Christmas menu!

    p.s. love the new logo/header!

  3. I am not a fan of mushrooms in whole form but I cook with them often. This soup looks rich and delicious and its going on my list of things to try 🙂

    1. Oh I adore mushrooms so I am sure that I would really like this…it looks so fantastic! Whoever is getting to enjoy your Christmas menu is in for a treat! Merry Christmas!

  4. Great tip on the stock. I just recently discovered mushroom stock from a friend, and I LOVE it. Mushrooms have great flavor and the stock is a very nice sub for veg. broth. This soup looks fantastic.

  5. I will definitely try this recipe, I have a whole container of dry mushrooms that I got at Costco. The soup looks delicious, so creamy and tasty 🙂

  6. This sounds fabulous!!! I looove mushroom soup, actually I haven’t been able to stop thinking about it since we had that amazing soup at Foodbuzz Fest. This one looks like something I would definitely like, and I can appreciate that you used the liquid from soaking the mushrooms to make the stock. I bet the rest of your Christmas menu is awesome too!

  7. Oh, look at that huge pile of mushrooms! I love mushrooms so I love seeing a sight like that. Creamy mushroom soup is my favorite, so I am envious of your guests at christmas. Yum!

    1. Lovely dish! I assume the yams provide your thickener.

      Question on the chantrelles. I cook with them frequently and it takes more than 3 minutes to cook off the liquid they release. I am guessting that you don’t care about excess liquid since you are making soup?

  8. Oh my, it looks spectacular!

    It’s hard not to get sucked in to the hustle and bustle of the holidays! I’m finally finished with all my errands and am not leaving my house again until December 26th. 🙂

  9. I’m glad that among all the cookies posts going around there if also a wonderful mushroom soup. I love love love mushrooms so I’ll totally go wild with this. Thanks for sharing and Marry Xmas!

  10. Hi Trish

    I love mushroom soup, especially when you use more of the exotic mushrooms! what a wonderful earthy flavor! Using yams to thicken the soup is such an excellent idea!
    Here is wishing you and your family a healthy and happy Holidays!

  11. I LIKE IT! LOVE IT! You know mushrooms are my thing, Trish! And I’m stoked there’s no cream in this and just 2% milk. I can’t wait to make it soon! It’s a bit nippy here in the evenings 🙁 and this will be a perfect soup to warm us up.

  12. That looks like it’s got a really great depth of flavor with the mushroom water & stock & fresh chanterelles. Were you at Foodbuzz Fest? They had this amazing creamy mushrooms soup at the taste pavilion that has had me dreaming of mushroom soup for weeks. This is going on the “to make” list now.

  13. I have a such a weakness for mushroom soup, but like you, I’m not a big fan of the cream laden versions. This looks just perfect! I happen to have all the ingredients on hand and might just toss this together for dinner tonight! Thank you!

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