Cream of Wild Mushroom Soup

Caper and Olive
by Caper and Olive
4 Servings
55 min

It is certainly soup season and I love mushrooms! I know you are either a lover or a hater of this friendly fungus, so if you are a hater, I am sorry about this one....but if you are a lover of mushrooms, keep scrolling and reading, because this is a soup you are going to want to try on one of these upcoming cold winter nights.

Filled with earthiness from different kinds of wild mushrooms like oyster and shiitake and bumped up flavor from a splash of dry sherry, this is not the cream of mushroom you remember as a kid! It''s rich earthy flavor is finished with a hint of fresh thyme leaves. It doesn't get any more comforting that a bowl this soup with a nice crusty piece of bread!

It's dinnertime!

Cream of Wild Mushroom Soup
Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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  • 16 oz cremini mushrooms, sliced
  • 4 oz shiitake mushrooms, stems removed and sliced
  • 4 oz oyster mushrooms, peeled
  • 1 large yellow onion, finely chopped
  • 6 tbsp unsalted butter
  • 1/3 cup all purpose flour
  • 1/4 cup dry sherry
  • 4 cups chicken (or vegetable) stock
  • 1 tbsp fresh thyme, stems removed
  • 1/2 cup heavy cream
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Clean and chop all mushrooms, removing the stems and discarding. If you are using oyster mushrooms, you can chop them or you can peel them almost the way you would peel a string cheese stick. It just give a different look and texture to the soup. But if you want to just chop them that is fine as well. Once they are all cleaned and prepped place them in a bowl and set aside.
In a large stock pot over medium high heat add the butter and melt until foaming subsides. Then add in the onion and cook until they are soft and translucent, about 6-7 minutes. Add in all the mushrooms and about a 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Turn the heat down to medium and cook, stirring often. The mushrooms will release their liquid and soften, about 10 minutes.
Add the flour to the mushroom mixture and stir to coat until all the flour is dissolved. Add in the dry sherry to deglaze the pan and scrape up any brown bits on the bottom of the pot.
Stir in the stock of your choice and the thyme leaves. Bring to a boil while stirring. The soup might look a little gloppy but as your stir and the liquid heats, the roux will dissolve, so keep stirring. Reduce the heat to maintain a simmer and cook for about 20 minutes, stirring occasionally, then remove for the heat.
Transfer about 1 1/2 cups of the soup into a blender and blend until smooth. Return the blended soup back in the pot and stir to combine. Stir in the heavy cream and season with salt and pepper to taste.
  • TIP: If make this soup ahead of time it will really firm up in the refrigerator. Just add a little bit of water to get it to the consistency you would like and gently reheat.
  • TIP: Did you know you can eat the oyster mushroom stems? Don't chop them off like you do to the shiitakes. To use all of the oyster mushroom simple peel them, almost like you would a string cheese. You will have long thin pieces when you are finished.
Caper and Olive
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