Wild Mushroom Soup

Wild mushroom soup is a quick, flavorful, and comforting soup that is gluten free, vegetarian, and very delicious!

Chef Bernard’s Wild Mushroom Soup.

My mom gave me this wild mushroom soup recipe many years ago. She got it from a chef in one of her favorite restaurants in the desert. I’ve made it several times before, because it’s easy, fast and delicious. The problem with mushroom anything, is that it just isn’t that pretty. Mushrooms go from brown to browner, and aren’t easy to photograph. If you love mushrooms, try this easy, three-ingredient Mushroom Spread!  (This post contains affiliate links at no additional cost to you)But because of the utter simplicity of this recipe, and the fact that it is gluten free, and can easily be adapted to be vegetarian or vegan, without loss of flavor, I just had to share it with you! Although wild mushrooms cost a bit more than white or cremini mushrooms, they don’t weigh very much. But if cost is an issue, use a combination of wild and domesticated mushrooms. Garnish with additional mushrooms and finely chopped chives, if desired. Looking for more vegetarian soups? How about Curried Cauliflower or Butternut Squash?

Here is the wild mushroom soup recipe. Enjoy!

Wild Mushroom Soup

Cynthia

Chef Bernard's wild mushroom soup. Use a combination of wild and button mushrooms if desired. For vegan, substitute butter for olive oil, vegetable broth for chicken broth, and omit cream. The heavy cream adds richness, but can surely be omitted.

5 from 1 vote

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Soup

Cuisine French

Servings 4 cups

Ingredients

  

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• 2 1/2 cups wild mushrooms shitake, chanterelle, or porcini, or a combination, coarsely chopped.
• 4 tablespoons butter divided.
• 1/2 cup finely chopped shallots about 2 large.
• 3-4 cups chicken or vegetable stock.
• 2 Tablespoons or more heavy cream.
• Kosher salt and black pepper to taste.
• Additional sliced and sautéed mushrooms and finely chopped chives, if desired.

Instructions

 

• In a large pot over a medium heat, add 2 tablespoons butter and shallots. Sauté until translucent, about 2-3 minutes.
• Stir in mushrooms, and cook an additional 2-3 minutes. Add 3 cups stock and continue to cook 7-10 minutes until mushrooms are cooked through.
• Puree soup in a blender in batches until smooth, with specks of mushrooms.
• Return to saucepan and bring to a boil. Turn off heat and whisk in 2 tablespoons butter and cream. Season to taste with kosher salt and pepper.
• Add additional stock if necessary.

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Wild Mushroom Soup is gluten free, paleo, low-carb and vegetarian.