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When the weather turns chilly, this is the pot I reach for. It’s my creamy wild mushroom soup—earthy mushrooms, tender veggies, barley for chew, and a silky, tangy finish. The batch makes about 8 cups, which is perfect for dinner with leftovers for lunch. I keep it flexible: you can go fully vegetarian, or make a heartier spin with beef.
Why you’ll love it
- Make-ahead friendly: The flavor gets even better the next day.
- Deep, wild mushroom flavor: Rehydrating dried mushrooms gives the broth a rich, woodsy base.
- Creamy but not heavy: Sour cream (or cream) keeps it velvety without weighing it down.
- Hearty texture: Potatoes and barley make every spoonful satisfying.
Watch how I make this recipe
Tools That Make It Easier
- Dutch oven (6–7 qt): Even heat and great heat retention so the soup simmers gently.
- Wooden spoon: Gentle on the pot and sturdy for stirring a full, thick soup.
- Measuring cups & spoons: Keeps seasoning and liquid ratios consistent.
- Strainer: To lift out rehydrated mushrooms and reserve the soaking liquid.
- Sifter (or small whisk): Helps disperse flour into the sour cream for a lump‑free finish.
What You’ll Need From Your Pantry
Mushrooms & Veggies
- 2 oz dried wild mushrooms or 3 cups fresh wild mushrooms, cut into ½‑inch pieces
- 4 cups boiling water (for soaking dried mushrooms; save this liquid)
- 4 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 carrots, thinly sliced
Creamy Base
- 1 cup sour cream or heavy cream
- ¼ cup all‑purpose flour
Broth & Seasoning
- 4 cups chicken broth or vegetable broth
- 2 dried bay leaves
- 1 teaspoon ground black pepper
- 1 teaspoon salt (to taste)
- 2 teaspoon dill (fresh or dried)
Hearty Add‑Ins
- 3 large potatoes, ½‑inch dice
- ½ bag Italian barley (about 4–4.5 oz), rinsed
Garnish (choose your favorites)
- Fresh dill
- Fresh sprouts
- Croutons
- Sliced green onions
- Sourdough bread (toasted or fresh)
Before You Start: My Quick Tip
- Save the soaking liquid: It’s pure umami. I always pour it through a fine strainer to catch any sediment before adding to the pot.
- Flour first, then heat: Mixing flour with sour cream before it hits the soup prevents lumps and curdling. Low and slow after you add it.
- Texture control: If you like a looser soup, add ½–1 cup hot broth at the end. If you want it thicker, simmer 5 extra minutes before adding the creamy slurry.
- Make‑ahead plan: Barley keeps soaking up liquid. When I plan for leftovers, I undercook the barley by 2 minutes and add a splash of broth when reheating.
- Mushroom mix: I love blending porcini for depth with chanterelles or shiitakes for aroma.
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Let’s Make It Together
- Prep mushrooms: If using dried mushrooms, pour 4 cups boiling water over them, cover, and soak 30 minutes. Lift mushrooms out with a strainer, reserving the soaking liquid. Chop mushrooms into ½‑inch pieces. (Skip soaking if using fresh.)
- Sauté aromatics: Heat a Dutch oven over medium. Add olive oil, then onion; cook until translucent. Stir in garlic, mushrooms, and carrots; cook 7–10 minutes until mushrooms release their aroma.
- Make the creamy slurry: In a bowl, whisk or sift flour into sour cream until smooth. (This step keeps the soup silky with no flour clumps.)
- Build the soup: Add broth, reserved mushroom liquid (strain out any grit), bay leaves, dill, pepper, salt, and potatoes. Bring to a gentle simmer; cover and cook 20 minutes.
- Add barley: Stir in rinsed barley; lower heat and cook 12 minutes, stirring occasionally.
- Finish creamy: Off the heat, whisk in the sour‑cream slurry until fully blended. Return to low heat for 1–2 minutes—do not boil. Remove bay leaves, taste, and adjust salt/pepper.
- Serve: Ladle into bowls and finish with dill, sprouts, green onions, croutons, and hunks of warm sourdough.
Recipe variations
- Vegetarian: Use vegetable broth and keep the base as written (this is my default).
- Beefy & hearty: Brown 1 lb beef stew meat (½‑inch cubes) in the Dutch oven first; remove, proceed with the recipe, and return the beef to the pot after the potatoes go in. Simmer until tender before adding barley.
- Gluten‑free: Swap flour for a gluten‑free all‑purpose blend or whisk 1 tablespoon cornstarch with 2 tablespoon cold water; add at the very end and heat gently to thicken.
- No barley: Use cooked wild rice or farro; stir in just before serving.
- Extra creamy: Finish with a pat of butter and an extra spoonful of sour cream.
Cut, Serve, and Store It Like a Pro
- Refrigerate: Up to 1 week in an airtight container.
- Freeze: Up to 3 months in freezer‑safe bags or containers. (Barley softens slightly after thawing—still tasty!)
- Reheat: Warm gently on the stovetop; add a splash of broth or water to loosen.
Serve With (and more cozy ideas)
Nothing beats the aroma of mushrooms and dill simmering away on a cold night. This pot is simple, earthy, and comforting—the kind of soup that warms the kitchen and the people in it.
Creamy wild mushroom soup
This creamy wild mushroom soup is a cozy, one-pot recipe made with a medley of wild mushrooms, garlic, fresh herbs, and a splash of cream. It delivers an earthy, rich flavor and a silky-smooth texture, making it perfect for chilly evenings, elegant starters, or comforting fall meals. Easy to prepare and endlessly flavorful.
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
- Start by gathering and preparing all the soup ingredients. Bring 4 cups of water to a boil.
- Add the dried wild mushrooms to the boiling water, cover, and let them soak for 30 minutes. (Skip this step if using fresh mushrooms.)
- At this point, the mushrooms should be fully hydrated.
- Use a strainer to remove and drain the mushrooms, but be sure to save the soaking liquid.
- This reserved mushroom liquid will be used later for the soup base.
- Cut the rehydrated (or fresh) mushrooms into ½-inch cubes.
- Preheat a Dutch oven over medium heat.
- Pour the oil into the pot and let it heat for 1 minute.
- Add the chopped onion and sauté, stirring regularly.
- Stir in the minced garlic, cubed mushrooms, and sliced carrots.
- Let everything cook uncovered over medium heat for 7–10 minutes, stirring occasionally.
- Add the sour cream and flour, mixing until smooth and well combined.
- At this stage, the soup should be thick and flavorful.
- Pour in the chicken broth, reserved mushroom liquid, bay leaves, dill, black pepper, and diced potatoes. Cover and cook over medium heat for 20 minutes.
- Add the rinsed barley, reduce the heat to low, and cook for another 12 minutes.
- Remove the bay leaves. Finally, serve the creamy mushroom soup garnished with fresh sprouts, green onions, croutons, dill, sourdough bread—or your favorite toppings.
Nutrition
Calories: 186kcalCarbohydrates: 29gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 841mgPotassium: 727mgFiber: 4gSugar: 4gVitamin A: 5413IUVitamin C: 29mgCalcium: 76mgIron: 2mg
Tried this recipe?Let us know how it was!
From My Kitchen to Yours
I’ve Got Answers
Can I use only fresh mushrooms?
Yes—use about 3 cups chopped. You won’t have soaking liquid, so add an extra cup of broth for volume.
Can I skip the sour cream?
Use heavy cream for a mellower finish or full‑fat coconut milk for dairy‑free (flavor changes slightly).
Why sift the flour?
It disperses evenly into the sour cream, so it thickens smoothly without lumps.
Can I make this in a slow cooker?
Sauté the onions/garlic/mushrooms first, then add everything but the sour‑cream slurry to the slow cooker. Cook LOW 5–6 hours. Stir in the slurry at the end and heat on LOW 10 minutes (no b
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