How to make flavorful, satisfying, and creamy wild mushroom soup!
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One of my absolute favorite things that comes along with the cold winter months is soup season. It might get really frosty outside, but that cozy and comforting feeling when the soup warms you up to your core is just one of the best feelings in the world! Especially with scrumptious soups like this Creamy Wild Mushroom Soup.
This is one of my top favorite soup recipes as it combines yummy wild mushrooms, veggies, flavorful seasonings, and a creamy, mouth-watering base that is just unbeatable! I also love making this soup because it’s one recipe that I know will satisfy all the different preferences my family has when it comes to their meals.
My healthy and heart-warming mushroom soup recipe is vegetarian-friendly, which is perfect for my husband, but I can also make a separate batch with beef for me and my kiddos to enjoy! That makes this recipe perfect to whip up for vegetarian guests at your upcoming winter dinner parties.
Whenever and whatever you want to make this soup for, it’s sure to be a huge and flavorful hit! Ready to warm some hearts and satisfy some stomachs? Then let’s get started! Here’s how to make the best Creamy Wild Mushroom Soup!
Easy Soup Equipment
As far as equipment goes, this recipe consists of a pretty easy line-up. I only need the help of a handful of common kitchen tools to cook this creamy soup to perfection. Here’s what I use to make creamy wild mushroom soup:
Wild and Wonderful Ingredients
Now, it’s time to break down the ingredients. To pack in a lot of delicious flavors, this recipe does have a bit of a long grocery list. But that’s really just how flavorful recipes go. Luckily though, none of the soup ingredients are complicated to find. Here are the ingredients that I use for creamy wild mushroom soup:
Wild Mushroom Soup:
- 2 oz dried wild mushrooms- or use 3 cups of cubed fresh wild mushrooms
- 4 cups boiling hot water
- 4 tablespoon Olive Oil
- 1 Yellow Onion- medium, chopped into small pieces
- 3 cloves garlic- minced
- 4 carrots- sliced
- 1 cup sour cream or heavy cream
- ¼ cup all-purpose flour
- 4 cups Chicken broth- 32oz. package
- 2 dried Bay Leaves
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 teaspoon Fresh Dill- or dried
- 3 large Potatoes, chopped into ½ inch cubes
- ½ bag Italian barley rinsed, 8.8 oz bag
Perfectly-paired Garnishes:
- ¼ cup Fresh Dill
- ¼ cup Fresh sprouts
- croutons
- green onions - chopped
- sourdough bread - fresh or toasted
How to Make Creamy Wild Mushroom Soup
You’ve rounded up the equipment and gathered the ingredients, now it’s time for a wildly good time! Let’s make some swoon-worthy soup! My recipe process is super simple so you can follow along with total ease. Here’s how to make scrumptious, satisfying, creamy wild mushroom soup, with or without beef:
Vegetarian-Friendly Creamy Wild Mushroom Soup:
- First, gather and prepare all of the soup ingredients. Bring 4 cups of water to a boil.
- Next, soak the dried wild mushrooms in the boiling water, covered, for 30 minutes. Skip this step if you’re using fresh wild mushrooms.
- The mushrooms should now be fully hydrated.
- Next, use the strainer to scoop out and drain the mushrooms, but save the mushroom water.
- This mushroom water will be used to make the soup.
- Next, cut the hydrated, or fresh, mushrooms into ½ inch cubes.
- Preheat a dutch oven over medium heat on the stovetop.
- Next, pour the oil into the dutch oven and let it heat up for 1 minute.
- Add in the chopped onion and saute while stirring regularly.
- Keep sauteing the onions until they’re fragrant or translucent, but don’t overcook.
- Then, add in the minced garlic, chopped mushrooms, and sliced carrots.
- Let everything cook over medium heat for 7-10 minutes, uncovered, while stirring regularly.
- Next, mix in the sour cream and the flour.
- Keep mixing until the flour and all other ingredients are fully combined.
- Then, pour in the chicken broth, mushroom water, dried bay leaves, dry dill, black pepper, and diced potatoes. Cover and cook everything together on medium heat for 20 minutes.
- By now, the mushroom soup mixture should look like this.
- Next, add the rinsed barley and lower the heat to low.
- Cook the soup for another 12 minutes.
- Finally, remove the 2 bay leaves. Serve the creamy mushroom soup garnished with fresh sprouts, green onions, croutons, fresh dill, sourdough bread, or any combination of your favorites!
Make It Heartier with Beef
Want to make this scrumptious soup even heartier? Grab 1lb. beef stew meat.
To make creamy wild mushroom soup with beef(optional):
- First, complete steps 1-7.
- Cut 1lb. beef stew meat into ½ inch cubes.
- Then, in a preheated dutch oven, or skillet, cook the stew meat until browned and fully cooked.
- Next, remove the stew meat and drain if necessary. Set the cooked meat aside before sauteing the onions.
- Continue the recipe with step 8.
- Add the cooked meat into the soup in step 15.
How to Store Mushroom Soup
To store homemade wild mushroom soup: transfer the soup into an airtight container. Keep the mushroom soup stored in the fridge for up to 1 week. To freeze mushroom soup: transfer the soup to a freezer-safe Ziploc bag. This soup can be kept frozen like this for up to 3 months. Thaw in the fridge overnight before reheating. Always label the date on the outside of the container to keep up with freshness.
Comfort Foods to Keep You Cozy
Can’t get enough of those cozy comfort foods? Me neither! Here are some of my other favorite satisfying soup recipes, along with a few of my favorite easy dinner meal ideas to help you make dinnertime fun and exciting:
- Split Pea Soup
- Homemade Tomato Soup
- French Onion Soup
- Quick Chicken Alfredo
- One-Pot Pasta
- Turkey Chili and Cornbread Muffins
- Stuffed Peppers
- Stuffed Chili Peppers
Creamy wild mushroom soup
Video
Ingredients
Mushroom Soup
- 2 oz wild mushrooms dried, 1 oz bag, or use 3 cups cubed fresh wild mushrooms
- 4 cups water boiling hot
- 4 tablespoon Olive Oil
- 1 Yellow Onion medium, chopped small
- 3 cloves garlic minced
- 4 carrots sliced
- 1 cup sour cream or heavy cream
- ¼ cup all-purpose flour
- 4 cups Chicken broth oz package
- 2 Bay Leaves dried
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 teaspoon Fresh Dill or dried
- 3 Potatoes large, chopped to ½ inch cubes
- ½ bag Italian barley rinsed, 8.8 oz bag
Garnish
Instructions
- First, gather and prepare all of the soup ingredients. Bring 4 cups of water to a boil.
- Next, soak the dried wild mushrooms in the boiling water, covered, for 30 minutes. Skip this step if you’re using fresh wild mushrooms.
- The mushrooms should now be fully hydrated.
- Next, use the strainer to scoop out and drain the mushrooms, but save the mushroom water.
- This mushroom water will be used to make the soup.
- Next, cut the hydrated, or fresh, mushrooms into ½ inch cubes.
- Preheat a dutch oven over medium heat on the stovetop.
- Next, pour the oil into the dutch oven and let it heat up for 1 minute.
- Add in the chopped onion and saute while stirring regularly.
- Keep sauteing the onions until they’re fragrant or translucent, but don’t overcook.
- Then, add in the minced garlic, chopped mushrooms, and sliced carrots.
- Let everything cook over medium heat for 7-10 minutes, uncovered, while stirring regularly.
- Next, mix in the sour cream and the flour.
- Keep mixing until the flour and all other ingredients are fully combined.
- Then, pour in the chicken broth, mushroom water, dried bay leaves, dry dill, black pepper, and diced potatoes. Cover and cook everything together on medium heat for 20 minutes.
- By now, the mushroom soup mixture should look like this.
- Next, add the rinsed barley and lower the heat to low.
- Cook the soup for another 12 minutes.
- Remove bay leaves. Serve and garnish with garnish of Finally, remove the 2 bay leaves. Serve the creamy mushroom soup garnished with fresh sprouts, green onions, croutons, fresh dill, sourdough bread, or any combination of your favorites! your choice
Notes
-
Make It Heartier with Beef
Want to make this scrumptious soup even heartier? Grab 1lb. beef stew meat.
To make creamy wild mushroom soup with beef(optional):
- First, complete steps 1-7.
- Cut 1lb. beef stew meat into ½ inch cubes.
- Then, in a preheated dutch oven, or skillet, cook the stew meat until browned and fully cooked.
- Next, remove the stew meat and drain if necessary. Set the cooked meat aside before sauteing the onions.
- Continue the recipe with step 8.
- Add the cooked meat into the soup in step 15.
Nutrition
Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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