Last Updated on January 18, 2023 by Sabrina Currie
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.
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!
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.
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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.
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. Find my lobster mushroom bisque here.
Lightweight, high quality folding foraging knife with a handy bristle brush at the end for cleaning mushrooms. A top pick of professional foragers.
The Opinel Nomad camp kitchen Utensil kit includes their No.12 serrated knife, No. 10 knife with corkscrew, the No. 6 peeler, wooden cutting board all wrapped in a handy camp dish cloth.
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.
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Welcome to soup season my friends!!!
If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.
Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze and my shopping guide. And if you like this recipe, I would love it if you give it a star rating in the recipe card.
Cheers and happy cooking, Friends! Sabrina
Sabrina
📖 Recipe
West Coast Wild Mushroom Soup
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
Nutrition
Joss says
How beautiful is that presentation of the soup, wow! Another fall soup recipe I will be adding to my meal plan. 🙂
SabCurrie says
Thank you so much Joss!
Isabelle @ Crumb says
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!
SabCurrie says
Thanks Isabelle! Enjoy 🍁
Leanne says
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!
SabCurrie says
Thank you Leanne, nothing like a warm bowl of soup on a grey day, is there?!?! Happy Fall 🍁
Bernice M Hill says
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!
SabCurrie says
Mushrooms have such umami, don’t they?!?! I love wild foods of all kinds too, that dinner sounds amazing! Cheers Bernice!
Marieke says
Mmmm. Creamy and mushrooms - can you get better?! This is such a cozy and comforting recipe!
SabCurrie says
Thanks Marieke 🙂 definitely warm and comforting in cold weather! Enjoy!
Terri says
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
SabCurrie says
Thanks Terri! Those fried mushrooms really up the umami and I agree, a little wine for acidity is always a good idea 😉
Chef Dennis says
My wife will love this for sure!
Jessica Formicola says
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!
SabCurrie says
Awesome Jessica! Let me know how you like it!
Jessica Formicola says
I can eat soup all year round, and this wild mushroom soup is incredible! I can't wait to make it again soon!
Sabrina Currie says
Thank you Jessica!
Erin Gierhart says
Such a decadent soup!
Chef Dennis says
This soup looks really scrumptious!
Sondra Barker says
This soup is amazing! Perfect for cold days!
Tyler Bellows says
Turned out great with that Lions Mane! Thanks Sabrina!
Sabrina Currie says
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 💙