Weekend at the Cottage Symbol
  • Wild Mushroom Soup
  • Wild Mushroom Soup
  • Wild Mushroom Soup
  • Wild Mushroom Soup
  • Wild Mushroom Soup
  • Wild Mushroom Soup
  • Wild Mushroom Soup
  • Wild Mushroom Soup
  • Wild Mushroom Soup
  • Wild Mushroom Soup
  • Wild Mushroom Soup
  • Wild Mushroom Soup
  • Wild Mushroom Soup

Wild Mushroom Soup

Food | March 03, 2020 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • 150
  • 8
  • Moderate

Everyone’s wild about this vegetarian WILD MUSHROOM SOUP, so c’mon and join the club!

Last fall, we received a request from a Weekend at the Cottage subscriber asking if we had a recipe for a WILD MUSHROOM SOUP. I always answer messages, notes and emails like that in the same fashion: “Not yet!”. But, just so you know how we operate here, if it’s something we think we’ll wanna eat too, it will end up on our wish list and gets added to the test kitchen schedule. If you’re reading this thinking, “I’ve got an idea for a recipe!”, we’re listening. Send your ideas to contact@weekendatthecottage.com.

OK, let’s get back to this recipe. We looked at mushroom soup and agreed that if we did it, it needed to be off-the-charts, out-of-this-world delicious. Although that’s a tall order, we love a challenge. The final word on this requested recipe: it really is something quite magical.

When a soup is this memorable, this fantastic, we call it a “WATC keeper”. How about you PIN it to a favourite Pinterest soup board, BOOKMARK the page for quick access, or forward this post onto your friends? It is the mushroom soup recipe everyone should be making!

Here’s how we make WILD MUSHROOM SOUP:

Morels and Chanterelles


Thinking about how to build a pronounced wild mushroom flavour in this soup, I was reminded of a time a friend showed me how to make mushroom risotto. I was amazed that he used dried mushrooms, as I had never heard of such a thing. Now though, I often use dried mushrooms for everything from soups and sauces to stews and pasta dishes.

Dried mushrooms are also helpful when you’re up in cottage country and fresh wild mushrooms aren’t around. Look for packages of dried wild mushrooms at your local grocery store. I chose morels and chanterelle for this recipe, but you can use your favourites too. See our AMAZON links below if you’d like to order.

The mushrooms used to make the soup


Although fresh wild mushrooms aren’t available everywhere, I’ve found a few stores do carry them year round. Best to call ahead before you head out and aimlessly forage through the stores. The fresh wild mushrooms are especially important in this recipe as they deliver both flavour and texture. We also love the way they look; every spoon of soup is visually different and interesting.

Similar to our use of dry mushrooms, don’t limit yourself to certain types remembering the world’s your oyster mushroom! I used maitake, shiitake, oysters and king oysters for this post, but enoki, hedgehog, hen-of-the-woods and many more will work perfectly in this mix too!

Freshly made mushroom broth


Although we could have made this soup by simply adding water to the pot, we wanted to bump up the flavour, so we made a mushroom broth for it instead. Although this broth requires time and effort, I’m here to tell you that it’s so worth it. We now know much of the rich flavour of this soup comes from the broth.

The plot and the soup thickens


So, just so we’re all stirring the same pot – first, we created a fantastically flavourful broth using dried wild mushrooms, then we found, sliced and chopped four of our favourite wild mushroom varieties. Now we bring everything together finishing this soup with a dry white wine and just enough cream to make it luxuriously rich and wonderful.

Croutons for the Wild Mushroom Soup


When you’re ready to enjoy this WILD MUSHROOM SOUP and serve it to your family and friends, why not take a few extra moments with presentation? This soup welcomes a few of these HOMEMADE CROUTONS, which are so easy to make. We also like it with a sprinkle of chopped parsley or chives and maybe a sprinkle of black pepper.

Well, that’s how we tackled one of your requests on how to make a favourite soup recipe. Looking for more soup ideas? Try this SEAFOOD CHOWDER or this wonderful MINESTRONE. For all the vegans in our midst, how about a zippy, tangy CARROT ORANGE SOUP.

For more great recipes and entertaining ideas, please visit:


An exceptionally delicious WILD MUSHROOM SOUP can be yours! Enjoy!

Wild Mushroom Soup PIN


CLICK THE IMAGE to PIN it to a board!



Ingredients & Amounts

  • For the mushroom broth:
  • 1 package of dried chanterelle mushrooms
  • 1 package of dried morel mushrooms
  • 5 cups of water
  • 8 ounces of cremini mushrooms
  • 8 ounces of white mushrooms
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of butter
  • 1 small white onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 cup of chopped celery
  • 1 cup of chopped carrots
  • a sprinkle of salt and pepper
  • a few sprigs of fresh thyme
  • For the wild mushroom soup:
  • 4 tablespoons of butter
  • 2 leeks, thinly sliced
  • ½ a large white onion, chopped
  • 2 cloves of garlic, finely chopped
  • 8 cups of assorted wild mushrooms, chopped and thinly sliced
  • a sprinkle of salt and pepper
  • 3/4 of a cup of unbleached all-purpose flour
  • mushroom broth (see above)
  • ½ cup of white wine
  • cups of 18% cream
  • To serve:
  • ¼ cup of chopped parsley
  • homemade croutons
  • salt and pepper to taste


  1. To make the mushroom broth: Place dried mushrooms into small bowls and fill with boiling water. Let mushrooms steep for 20 minutes. Strain, adding the liquid to a measure containing the 5 cups of water.
  2. Place the soaked mushrooms into a food processor fitted with a blade attachment along with the cremini and white mushrooms. Pulse to finely chop. Transfer chopped mushrooms to a bowl.
  3. Place butter and oil into a large soup pot on medium-high heat. When the butter melts and everything starts bubbling, add the onion, garlic, celery and carrots. Stir, cover and cook for 5 minutes or until vegetables are soft.
  4. Add the chopped mushrooms, the mushroom-steeping liquid and a few sprigs of thyme. Bring to a boil, then reduce to simmer and cook for 20 minutes.
  5. When the broth is cooked, strain and reserve the liquid for the soup.
  6. Make the wild mushroom soup: Place large soup pot on stovetop set on medium-high heat. Add the butter. When the butter has melted and is bubbling, add the leeks, onion and garlic. Stir, cover and cook for 5 minutes or until soft and translucent.
  7. Add the wild mushrooms, stir, cover and cook for about 5 minutes.
  8. Sprinkle with salt, pepper and flour and stir to combine. Cook for 2 minutes.
  9. Add the mushroom broth and stir to combine. Add the white wine and cook until the soup thickens.
  10. Add the cream, cover and simmer for 10 minutes.
  11. Add chopped parsley plus salt and pepper to taste.
  12. Garnish with more parsley and serve with homemade croutons.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



Related Posts


Enter your e-mail below and you’ll receive access to our monthly newsletters, member contests, exclusive-to-email photos and behind-the-scenes fun! Best of all, it’s FREE! We’d be so happy if you’d join our growing online community!

  • This field is for validation purposes and should be left unchanged.