Wild Cream of Mushroom Soup
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Earthy, rich, and full of forest flavor, this Wild Cream of Mushroom Soup is a cozy bowl of spring warmth. Made with a mix of wild and cultivated mushrooms—especially morels when they’re in season—this simple soup highlights the deep, savory essence of fresh mushrooms with a creamy, velvety finish.
Perfect for a rainy spring evening or a cozy lunch, it’s a delicious way to celebrate a successful foraging trip or make something special from market finds.
See how this Wild Cream of Mushroom Soup comes together step-by-step in this cozy foraged kitchen video!
A Bit of Story and Tradition
Mushrooms have been treasured for centuries in rural kitchens around the world, especially in spring when morels first emerge after rain and thaw. Morel mushrooms are the true star of this soup when you have them, but blending in other varieties like cremini, white button, oyster, chestnut, and pioppino creates a richer, more layered flavor. Making this soup feels like gathering the forest into your kitchen—an act of simple gratitude for the gifts of the earth.
Why You’ll Love This Cream of Mushroom Soup
Rich, deeply savory mushroom flavor— perfect for umami lovers!
Velvety smooth and creamy without feeling heavy
A beautiful way to celebrate morel season or market finds
Comes together quickly with simple ingredients
Cozy and nourishing for spring, autumn, or rainy days
Perfect starter for a garden dinner or rustic spring feast
Ingredients & Substitutions
Olive Oil.
Butter. If you’d like to keep this recipe vegan, you can omit the butter and replace it with more olive oil or other neutral cooking oil such as avocado.
Yellow Onion.
Mushrooms. For this recipe, any edible mushrooms can be used. I like using a blend for more impactful flavor!
Garlic.
Salt & Pepper.
Herbs. For this recipe, you will need either fresh or dried thyme, sage, and parsley.
Wine. Optional but lovely for more flavor, use a dry white wine or sherry.
Flour. This is optional for thickening the soup.
Vegetable Broth. You can also use chicken broth.
Heavy Cream. Use half-and-half or coconut milk in its place.
How to Make Cream of Mushroom Soup
Clean and chop mushrooms.
Sauté onions, garlic, and mushrooms.
Season with fresh herbs.
Deglaze with wine.
Add flour to thicken, then stir in broth and simmer.
Blend partially or fully if desired.
Finish with cream and fresh parsley and thyme.
Step One: In a large sauce pot over medium-high heat, melt the olive oil and butter together. Add the onion and cook until translucent, about 2 to 3 minutes. Stir in the mushrooms, cooking until they have started to emit their own juices, about 4 to 5 minutes. Then, add in the garlic and season everything with the salt, pepper, thyme, and sage. Cook for another 1 to 2 minutes or until fragrant.
Step Two: Deglaze the pan with the wine. Stir in the flour, if using, coating all of the vegetables and cooking for about 1 to 2 minutes or until the flour begins to brown lightly and smell nutty.
Step Three: Slowly add the broth, about 1 cup (240 ml) at a time, stirring continuously. Let each cup come to a boil before adding the next. This will help the soup to thicken. If you are not using the flour, you can add the broth all at once. Bring the soup to a boil and then lower the heat to a simmer. Cover the pot and simmer the soup for about 15 to 20 minutes.
Step Four: Remove the pot from heat. If you prefer a smoother soup, you can blend it. To do so, either blend the soup directly in the pot with an immersion blender or transfer the soup in batches to a food processor or blender. Reserve a few mushrooms pieces for garnish. Otherwise, leave the soup as is.
Step Five: Stir in the cream until well blended. Taste the soup and adjust the seasonings as needed.
Step Six: Ladle the hot soup into bowls and serve garnished with fresh parsley and thyme.
Tips for Success
Clean mushrooms carefully—they often hide little insects or dirt inside, especially within the morel’s honeycomb caps.
Use a mix of mushrooms for the richest, most complex flavor.
Don't rush sautéing—deep golden mushroom flavor comes from proper browning. Wait until the mushrooms begin emitting their own juices!
Simmer gently after adding broth to avoid toughening the mushrooms.
Blend partially if you want both creamy texture and visible mushroom pieces.
Variations
For a bigger flavor impact, try adding a splash of soy sauce or Worcestershire sauce
Add a handful of wild ramps or green garlic for extra spring flavor
Stir in a few tablespoons of Parmesan cheese for a richer finish
Use plant-based cream and veggie broth for a dairy-free version
Sprinkle with toasted breadcrumbs or crispy shallots for a crunchy topping
Serving Suggestions
Serve this Wild Cream of Mushroom Soup with a hunk of Crusty Dutch Oven Spelt Bread, a side of Spring Garden Salad, or a platter of Dandelion Bread for a complete spring meal. It's perfect for cozy dinners after foraging trips, or as a starter for a garden dinner party.
Storage Instructions:
Store cooled soup in an airtight container in the fridge for up to 4 days
Reheat gently over low heat to preserve the creamy texture
Freeze without cream if making ahead; add cream after thawing and reheating
Tools You’ll Need:
Mushroom Brush, for cleaning mushrooms
Wooden spoon
Frequently Asked Questions
Do I have to use morels?
No—while morels are wonderful, a mix of cremini, oyster, and chestnut mushrooms works beautifully too.
Can I make this soup vegetarian?
Absolutely—just use vegetable broth and plant-based cream.
How do I clean morel mushrooms properly?
Swish briefly in cold salted water, then pat dry. Never soak for too long, or they can become soggy. If needed, you can use a small mushroom brush to gently remove any dirt or debris.
Can I make this ahead of time?
Yes! The flavors deepen after resting a day. Reheat gently and add extra broth if needed.
Final Thoughts
Wild Cream of Mushroom Soup is a simple pleasure—a celebration of foraged food and slow, cozy living. Whether you’ve just returned from a day in the woods or the farmer’s market, this soup wraps you in comfort. If you loved this recipe, you might also enjoy my Caramelized Onion and Mushroom Gruyere Pasta or Spring Foraged Onion Galette.
xoxo Kayla
Wild Cream of Mushroom Soup
Earthy, rich, and full of forest flavor, this Wild Cream of Mushroom Soup is a cozy bowl of spring warmth. Made with a mix of wild and cultivated mushrooms—especially morels when they’re in season—this simple soup highlights the deep, savory essence of fresh mushrooms with a creamy, velvety finish.
Ingredients
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) salted butter
- 1 medium yellow onion, diced
- 1 1/2 lbs (680 g) sliced mushrooms such as cremini, white button, chanterelles, morels, oysters, or chestnut
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 tsp fresh sage leaves, minced, or 1/2 tsp dried sage
- 1/4 cup (60 ml) dry white wine or sherry
- 2 tbsp (16 g) all-purpose flour, optional for thickening
- 3 cups (720 ml) chicken or vegetable broth
- 1 cup (240 ml) heavy cream or half-and-half
- Fresh parsley and thyme, for garnish
Instructions
- In a large sauce pot over medium-high heat, melt the olive oil and butter together. Add the onion and cook until translucent, about 2 to 3 minutes. Stir in the mushrooms, cooking until they have started to emit their own juices, about 4 to 5 minutes. Then, add in the garlic and season everything with the salt, pepper, thyme, and sage. Cook for another 1 to 2 minutes or until fragrant.
- Deglaze the pan with the wine. Stir in the flour, if using, coating all of the vegetables and cooking for about 1 to 2 minutes or until the flour begins to brown lightly and smell nutty.
- Slowly add the broth, about 1 cup (240 ml) at a time, stirring continuously. Let each cup come to a boil before adding the next. This will help the soup to thicken. If you are not using the flour, you can add the broth all at once. Bring the soup to a boil and then lower the heat to a simmer. Cover the pot and simmer the soup for about 15 to 20 minutes.
- Remove the pot from heat. If you prefer a smoother soup, you can blend it. To do so, either blend the soup directly in the pot with an immersion blender or transfer the soup in batches to a food processor or blender. Reserve a few mushrooms pieces for garnish. Otherwise, leave the soup as is.
- Stir in the cream until well blended. Taste the soup and adjust the seasonings as needed.
- Ladle the hot soup into bowls and serve garnished with fresh parsley and thyme.
Notes
- Add Soy Sauce or Worcestershire Sauce for more flavor depth!
- For a Lighter Soup omit the heavy cream and replace with more chicken or vegetable broth. You can also use coconut milk for a dairy-free option that doesn't overtake the flavor of the mushrooms.
- Storage Instructions: Store cooled soup in an airtight container in the fridge for up to 4 days. Reheat gently over low heat to preserve the creamy texture. Freeze without cream if making ahead; add cream after thawing and reheating.
Nutrition Facts
Calories
140Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
