• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
West Coast Kitchen Garden
  • Recipes
  • About
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipe » West Coast Wild Mushroom Soup

    West Coast Wild Mushroom Soup

    Published: Oct 10, 2019 · Modified: Jan 18, 2023 by Sabrina Currie · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Chanterelle Season On The West Coast

    Deep and rich in flavor, this soup is classic for a reason. Indulge in a little cream to finish it and breathe in the heavenly scent from my secret ingredient. Read on to find out how I get the best and most mushroomy flavor possible.

    Cooking Wild Mushrooms
    Cooking Wild Mushrooms

    I've been cooking up a mushroom storm. Mushroom toasts, a delicious croustade, on salads, Fried Oyster Mushrooms, and in Mushroom Lentil Stew but this wild mushroom soup is one of my absolute favorites.

    Wonder what to serve with mushroom soup? Check out 50 Best Sides To Serve With Mushroom Soup!

    Collage of sandwiches, salad, bread bites and fries with text overlay that says, "Top 50 Sides For Mushroom Soup".

    For a fantastic fall dessert, apples can't be beat. I've got you covered with Cinnamon Rolls With Apple Pie Filling, Apple Crumble Tartlets and the Best Apple Oatmeal Cake ever. I've got to admit, I might like the foods of autumn the best.

    Jump to:
    • Chanterelle Season On The West Coast
    • Early Fall Rains Bring Wild Mushrooms
    • The Secret Ingredient
    • Related recipes
    • Recipe

    Early Fall Rains Bring Wild Mushrooms

    I thoroughly enjoyed this summer and gave myself some much needed downtime. At the lake with my kids and family as well as some stay-cations up and down Vancouver Island. Our summer ended abruptly and with a ton of rain but the silver lining is the incredible mushroom season we've been having.

    Lobster Mushroom Growing In West Coast Forest
    Lobster Mushroom Growing In West Coast Forest

    Chanterelle and Lobster mushrooms are prolific in our area and we tried three new kinds this year. Hedgehog mushrooms which we loved, Pigs Ear that were so-so for us, and Puffballs which were a collective yuck in our house, any of you like them? We also love morels in the spring but these are usually much harder to find, for us anyway. I have lots of mushroom recipes because they are one of my absolute favourite ingredients.

    West Coast Wild Mushroom Soup
    West Coast Wild Mushroom Soup

    The Secret Ingredient

    What makes this mushroom soup different than others is that the mushrooms are pureed with a secret ingredient for the body of the soup. A small amount of this amazing flavour bomb enriches and deepens the flavour and makes this stand out from every other mushroom soup you've likely ever tried.

    What's the secret ingredient? Porcini mushroom powder! Just pop a small bag of the dried porcini (usually ½ oz or 1 oz bags at grocery store) into a small blender or food processor and pulse until mostly powdery with only a few small pieces remaining. This mushroom powder is absolutely delicious in gravy or to kick up the depth and umami of many vegetarian dishes. I pop the leftover powder back in the bag and keep it handy, adding it in often to my cooking.

    Warm Easy Soup Recipes For Fall And Winter
    Warm Easy Soup Recipes For Fall And Winter

    Related recipes

    • Top 40+ Tasty Day Hike Lunch Ideas
    • The Best Peach Cobbler Pound Cake
    • Easy Gingerbread Muffins With Cinnamon Sugar Glaze
    • Quick and Easy Panera Chicken And Wild Rice Soup

    Welcome to soup season my friends!!!

    For more on what I'm cooking up, follow me on Instagram or Facebook. You might also like my FREE printable weekly meal planner.

    Cheers friends! Sabrina

    Sabrina

    Recipe

    Wild Mushroom Soup With Chanterelles And Porcini

    West Coast Wild Mushroom Soup

    A warm and hearty soup, rich with porcini and wild mushrooms. You can use cultivated mushrooms but if so, don't skip the porcini powder or the soup will be too bland.
    5 from 23 votes
    Print Pin Rate
    Course: Dinner, Lunch, Main Course, Side Dish, Soup, Vegetarian
    Cuisine: canadian
    Cook Time: 35 minutes
    Servings: 6 servings
    Calories: 338kcal
    Author: Sabrina Currie

    Ingredients

    • 1 tablespoon Olive Oil
    • 5 c Mixed Wild Mushrooms, diced About 1 lb
    • 1 ½ c Onion, diced
    • 1 tablespoon Thyme Sprigs or ½ teaspoon dried
    • 1 Bay Leaf
    • 1 tablespoon Porcini Powder Dried porcini mushrooms ground finely in blender or food processor. See note below.
    • 3 tablespoon Butter
    • ⅓ c Flour
    • 4 c Chicken Broth or vegetable broth
    • ¼ c Dry White Wine Unoaked
    • 1 c Heavy Cream
    • Salt and Pepper to taste
    • Parsley and Thyme to garnish

    Instructions

    • Heat oil on medium in a mid-sized pot, then add onion and saute until translucent. Add mushrooms, thyme, bay and porcini, sprinkle with a pinch of salt and saute until starting to brown lightly. Remove ½ cup of these mushrooms to a bowl and save for garnish.
    • Turn heat to low, push mushrooms to side of pan and add butter to other side to melt. Once melted, add flour, stir and cook until lightly bubbling. Add broth and wine and stir vigorously to prevent lumps. Simmer 15-20 minutes, stirring frequently, remove herb sprigs and puree with an immersion blender (or in a regular blender very carefully).
    • Add cream, reserving 2 tablespoon if desired for garnish, then season to taste with salt and pepper. Turn off heat as soon as soup cream is heated and pour into bowls, garnishing with herbs, reserved mushrooms and additional cream if desired.

    Notes

    To make your own porcini powder simply process dried porcini mushrooms in your food processor or blender.

    Nutrition

    Calories: 338kcal | Carbohydrates: 26g | Protein: 7g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 658mg | Potassium: 847mg | Fiber: 6g | Sugar: 6g | Vitamin A: 818IU | Vitamin C: 16mg | Calcium: 57mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @wckitchengarden or tag #wckitchengarden!
    Easy Wild Mushroom Soup With Porcini
    Gorgeous Lush Forests And Streams Seen While Foraging Mushrooms
    Gorgeous Lush Forests And Streams Seen While Foraging Mushrooms
    Wild Chanterelle Mushrooms Growing In Mossy Forests
    Wild Chanterelle Mushrooms Growing In Mossy Forests
    « Basil Aioli For Garden Veggies
    Roasted Cauliflower Soup With Hazelnuts »

    About Sabrina Currie

    Classically French trained cook, photographer and food stylist living on beautiful Vancouver Island, BC.

    Reader Interactions

    Comments

    1. Joss

      October 15, 2019 at 10:11 am

      5 stars
      How beautiful is that presentation of the soup, wow! Another fall soup recipe I will be adding to my meal plan. 🙂

      Reply
      • SabCurrie

        October 17, 2019 at 12:07 pm

        Thank you so much Joss!

        Reply
    2. Isabelle @ Crumb

      October 15, 2019 at 8:15 pm

      5 stars
      Must be the fall weather, but I've had a wicked bad craving for mushroom soup lately. My standby recipe is a basic chunky cream of mushroom, but I am loving this elegant version you've posted. Your porcini mushroom trick is positively brilliant!

      Reply
      • SabCurrie

        October 17, 2019 at 12:08 pm

        Thanks Isabelle! Enjoy 🍁

        Reply
    3. Leanne

      October 18, 2019 at 9:03 am

      5 stars
      It's currently a wet and dreary day here so I could totally go for a bowl of this creamy soup right now! Love the use of wild mushrooms and the herb combination sounds so flavourful!

      Reply
      • SabCurrie

        October 18, 2019 at 9:29 am

        Thank you Leanne, nothing like a warm bowl of soup on a grey day, is there?!?! Happy Fall 🍁

        Reply
    4. Bernice M Hill

      October 20, 2019 at 10:09 pm

      5 stars
      Wowsa! I'm so jealous right now...I LOVE mushrooms so much! We just came back from Vancouver and while we were there, we went to a restaurant that had a game meat/wild mushroom tasting menu and it was glorious.
      I need to try this soup, love the 'secret' ingredient, although I will often sneak a little porcini powder into my risotto or mushroom sauce, except I got mine at Winners!

      Reply
      • SabCurrie

        October 22, 2019 at 5:07 pm

        Mushrooms have such umami, don’t they?!?! I love wild foods of all kinds too, that dinner sounds amazing! Cheers Bernice!

        Reply
    5. Marieke

      October 21, 2019 at 8:22 am

      5 stars
      Mmmm. Creamy and mushrooms - can you get better?! This is such a cozy and comforting recipe!

      Reply
      • SabCurrie

        October 22, 2019 at 5:08 pm

        Thanks Marieke 🙂 definitely warm and comforting in cold weather! Enjoy!

        Reply
    6. Terri

      October 28, 2019 at 11:59 am

      5 stars
      Thanks for sharing your secret - had no idea about the dried mushrooms - love it! But what I love even more is the wine in the broth - YUM! Pinned

      Reply
      • SabCurrie

        October 29, 2019 at 7:11 pm

        Thanks Terri! Those fried mushrooms really up the umami and I agree, a little wine for acidity is always a good idea 😉

        Reply
    7. Chef Dennis

      April 02, 2021 at 6:11 pm

      5 stars
      My wife will love this for sure!

      Reply
    8. Jessica Formicola

      April 05, 2021 at 6:26 am

      5 stars
      I love mushroom anything, but this soup takes the cake! We make soup all year round at our house, so this will be on the menu this week!

      Reply
      • SabCurrie

        April 06, 2021 at 4:41 pm

        Awesome Jessica! Let me know how you like it!

        Reply
    9. Jessica Formicola

      July 12, 2021 at 11:49 am

      5 stars
      I can eat soup all year round, and this wild mushroom soup is incredible! I can't wait to make it again soon!

      Reply
      • Sabrina Currie

        July 12, 2021 at 12:13 pm

        Thank you Jessica!

        Reply
    10. Erin Gierhart

      July 12, 2021 at 6:55 pm

      5 stars
      Such a decadent soup!

      Reply
    11. Chef Dennis

      July 12, 2021 at 10:12 pm

      5 stars
      This soup looks really scrumptious!

      Reply
    12. Sondra Barker

      July 12, 2021 at 11:18 pm

      5 stars
      This soup is amazing! Perfect for cold days!

      Reply
    13. Tyler Bellows

      September 23, 2021 at 8:53 pm

      5 stars
      Turned out great with that Lions Mane! Thanks Sabrina!

      Reply
      • Sabrina Currie

        September 23, 2021 at 8:55 pm

        Awesome! I made lions mane mushroom pizza tonight and it disappeared fast! We ate them simply pan fried in garlic butter last night. Thanks so much for the mushrooms, all I have left is a few crappy iPhone pictures 😂 and some fantastic memories 💙

        Reply

    Leave a Reply Cancel reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Join Me On Social

    • Facebook
    • Instagram
    • Pinterest
    Sabrina Currie in her kitchen

    Hi, I'm Sabrina! Welcome to my West Coast Kitchen Garden. I hope to inspire you to grow, forage and shop your local farmer's market with these easy and delicious recipes using whole foods.

    More about me →

    Most Recent Posts

    • Best 75 Easy + Delicious Appetizers For Pizza Night
    • Top 20+ Easy, Healthy Salmon Breakfast Ideas and Recipes
    • Easy Strawberry, Blackberry, Banana Smoothie
    • Lavender vs Rosemary For Growing and Cooking
    • Top 40+ Tasty Day Hike Lunch Ideas
    • Easy Kakdi Koshimbir, A Refreshing Indian Cucumber Salad

    Follow to the bottom if you'd like to sign up for my latest shop sales, best cooking tips and newest recipes.

    Most Popular Recipes

    • Ooni Pizza Dough Recipe
    • Chirashi Sushi Bowl (aka Chirashizushi)
    • Miso Baked Oysters-A Quick And Easy West Coast Appetizer
    • Savory Spring Rhubarb Salsa
    • Red Cabbage Sauerkraut/Fermented Red Cabbage
    • Easy Peanut Sauce Baked Chicken
    Close up of thinly sliced sockeye salmon drizzled with white mayo based dressing and topped with arugula and a sprinkling of capers and red onions all on a blue plate.
    Best Salmon Carpaccio

    Footer

    ↑ back to top

    About

    • Privacy Policy
    Sabrina Currie of West Coast Kitchen Garden
    Sabrina Currie of West Coast Kitchen Garden

    Contact

    • Contact
    • Services
    • Media Kit

    Copyright © West Coast Kitchen Garden 2021 - All Rights Reserved

     

    Loading Comments...