we have made this soup for christmas since we saw it in Bon Appetit in 2005. until the last 4 years my husband and i would make it together, tripling the recipe (at least) for an extended family dinner, but he has been out of town the week prior to Christmas for work these past few years, so i have made it myself. we have made the recipe 'our own' by adding many different kinds of mushrooms (bella, button, sh*take, oyster, puff, chanterelle, portobello, hen in the woods/etc.) & some garlic, except for the added types of mushrooms (and tons more than than recipe calls for) and the garlic, we have changed little about it. i use way more butter as we like our mushrooms well cooked, for the added flavor that browning gives them. it took me close to 8 hours to make sure all the mushrooms were browned, along with making sure the onions were browned also. cooking that many onions and mushrooms to a truly browned state takes a really long time. i always laugh when recipes say, cook onions until golden/browned/etc and then say .... about 5/7/9 minutes when to do it properly it takes about 30 - 50 minutes, depending on the amount you are doing. maybe a handful takes that long, but i'm not even sure about that. we LOVE this recipe and i can not imagine our Christmas without it.
Kris Z
Northeast Ohio
12/24/2023
This is a great recipe Fresh Wild Mushroom Soup , had fun making it over the weekend. Recreated the meal that I get from <a href="https://www.flexpromeals.com/" target="_blank" rel="noopener noreferrer ugc">https://www.flexpromeals.com/</a> delivered. Good quality and fresh.
Vadim
9/30/2023
This was an easy recipe to make. I substituted a large leek for the onions, doubled the shiitakes and puréed the whole batch. To serve I sautéed wild mushrooms w a shallot then placed a spoon of it on top of the serving along w a sprig of thyme. The fresh thyme in the soup comes through subtly. No need for cream. This makes a good light meal or a filling soup course.
Elizabelibby
Bay View, MI
5/29/2022
Just the recipe I needed tonight, one I could adapt using the ingredients with I had on hand. I used mushrooms I'd gathered last season and frozen. Onions, garlic, and butter I had. When the onions were fried until translucent I added dried thyme, dried puffball mushroom "flour" and frozen oyster and stump puffball mushrooms and kept stirring until they thawed out. I had no beef broth but I did have a quart of frozen mushroom broth in the freezer--made by simmering pheasantback mushrooms for hours. Just for good measure I added a tablespoon of "Better Than Bouillon" chicken base. It made a very satisfying soup with deep mushroom flavors--so hearty that I could imagine it as mushroom gumbo. That may be next---the oyster mushrooms, while not tasting like oysters, had a similar mouth feel and appearance, and I think they'd go well with shrimp and crab meat.
Lester D.
Madison WI
1/9/2022
Loved, loved this soup. Used a variety of mushrooms. Left out the flour. Simply puréed 2 cups of the soup to add the creaminess. Only had Harvy’s Bristol Cream Sherry so used it. Served with simple salad dressed w/ EVOO & white wine balsamic. what a hit on a hot day. Crusty bread Perseco & a great red wine went well.
renwai07
Living on a boat
8/2/2020
Delicious! The brandy made this soup, but I think sherry would taste great as well. I also blended a portion of the soup and it was a nice consistency. Made with artichoke toasts. Excellent the 2nd day as well.
KMD_Chicago
Chicago, IL
10/6/2019
This is an excellant recipe. Make sure you use fresh thyme for this recipe! I use this recipe for meatball appetizers. I reduce the broth for a thicker sauce. Top with lightly sauteed mushrooms and Fresh Thyme as a garnish.
Chef Dawnelle
Niceville, Florida
12/9/2017
Very easy soup to make and substitute what mushrooms you have fresh locally. Had a very good morrel mushroom season, some made a batch of soup with morrels and a few creminis. Delicious. Stir in a spoon of sour cream and even more delicious.
See AlsoCream of Mushroom Souprykerdillonbecker
pennsylvania
4/30/2017
This is a very tasty mushroom soup. I used only 1/2 stick butter (more than enough), and pureed it at the end in a blender so it was smoother. Lots of flavor from the thyme, butter & brandy!
foofoodie
12/21/2016
I am so lucky to have a friend who grows oyster and sh*take mushrooms. This was so good. I didn't have any sherry so I used Marsala which is very mild and didn't overpower the mushrooms. I used half the amount of thyme too and the mushroom flavors really came through.
patuxent
WV
10/22/2016
Quick, easy, a real keeper! I, too added 2 additional teaspoons of thyme, 2 teaspoons of cumin & pureed 1/2 of the soup in a blender which I then added back to the large pot. I substituted thickening with 2 Tablespoons of almond meal, and used 4 cups of vegetable broth (in place of beef) and added 1/2 cup of coconut cream at the end. I also substituted good Sherry for the Brandy and added more to taste. In place of salt, I used Bragg Liquid Aminos. Delicious! I would definitely make this again.
grillgirl
Castro Valley, CA
2/20/2016
this is a fantastic and easy to make soup. after reading reviews i did modify it though. i added a cup of chopped celery, 2 additional teaspoons of thyme, 2 teaspoons of cumin, 1 teaspoon of sage and a 1/2 cup of heavy cream at the end. i also used an immersion blender to puree about half the soup. delicious!!!!
lizalyn1
NY
10/3/2015
I'm not sure what went wrong, but this was a bit bland and lacked rich mushroom flavor. I used over a pound of fresh shiitake, oyster, and trumpet mushrooms which I think have a very rich flavor. I did cut the butter way back to about 2 T (more would've left a slick on top of the soup), and substituted sherry for brandy. I added some half and half, which was nice, and used my immersion blender on about 1/4 of it, which did a lot for the texture. It was good, but I hope it'll be better and have more mushroom flavor after a day in the fridge. I'll keep playing around with this.
lovestoputter
2/26/2015
I agree with other reviewers that this is a great recipe to use as a base for modifying to individual taste. Like others, I used 2 cups of leeks instead of onions, substituted red wine for the brandy, pureed about a cup and mixed back in, and finally added a small amount of half and half. Rich and delicious!
sugreg
Bala Cynwyd, PA
10/12/2014
Wow, simple and delicious. I made this as the first course for my dinner party and it was loved by all. I left out the shiitakes and added porcinis instead and it was excellent. I love mushrooms and soup so this in the perfect recipe for me!
amalthea1181
Bellmawr, NJ
3/28/2014
FAQs
Is wild mushroom soup good for you? ›
Antioxidants can help protect the body from damaging free radicals that can contribute to conditions like heart disease and cancer. They also protect against damage from aging and help boost your immune system.
Why is my mushroom soup tasteless? ›If the soup tastes a little bland to you, add a splash of rice vinegar or cider vinegar. If you don't have tarragon, try thyme, oregano, or rosemary.
What thickens mushroom soup? ›Add Flour Or Cornstarch
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
I'm not sure what “regular” mushroom soup is, so for the purposes of this answer I'll assume “Cream of Mushroom Soup.” The basic difference is that cream of mushroom soup uses cream (milk) in its base while golden mushroom soup uses meat, vegetable or some other stock in its base.
Is this wild mushroom safe to eat? ›Edible mushrooms typically have brown or tan gills, while mushrooms with white gills are often deadly. Choose mushrooms with tan, brown, or white caps and stems rather than red. Edible mushrooms usually do not have scales on the cap or a ring around the stem. Do not eat a mushroom unless you're 100% sure it's edible.
What is the healthiest soup you can eat? ›- Chicken Vietnamese Pho.
- Green spring minestrone.
- Herb and yoghurt-based soup.
- Lamb shank and barley soup.
- Pumpkin soup with star croutons.
- Lentil and vegetable soup with crusty bread.
Mushrooms are tough on the stomach
There are people who lack the enzyme in their intestines that breaks down trehalose. For these people, eating mushrooms can lead to more severe digestive problems like flatulence and diarrhoea.
The cap and stalk are essentially one and the same thing; both are equally nutritious and delicious, and both can be used in everything from duxelles to soup.
How to elevate mushroom soup? ›Herbs: The herbs that best compliment those incredible flavours are a combination of thyme and parsley. Of course, if you don't like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love!
How do you maximize mushroom flavor? ›The study demonstrated that cooking methods have an effect on the flavor profile of white mushrooms. Sear mushrooms for a more intense roasted, charred and smoky flavor and overall aroma. Roast mushrooms to get more sweet, salty and umami tastes with caramelized, nutty and buttery flavors.
How to keep cream of mushroom soup thick? ›
A little flour thickens up the soup base to a creamy consistency, even without heavy cream.
What if mushroom soup is too thick? ›*If the soup is too thick, use additional broth or water to get the consistency of the cream of mushroom soup, how you like it. Serve with crusty bread and enjoy!
Is mushroom soup good or bad for you? ›Yes, mushroom soups can offer many great benefits. They are a good source of vitamins, minerals, and other nutrients, which can help boost immunity, reduce inflammation, and provide antioxidant protection. Additionally, mushrooms are low in calories and fat, making them a great healthy appetizer option.
What is a substitute for heavy cream in mushroom soup? ›Milk – We usually have 2% on hand, so that's what we use. Any variety should be fine, though the soup will be creamier with higher fat milks. Almond, oat, and coconut milk will also work though the flavor will change a bit. It won't be noticeable in a casserole, though.
Can I eat cream of mushroom soup by itself? ›A bowl of our Cream of Mushroom Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.
Is canned mushroom soup healthy? ›A cup of cream of mushroom soup, according to online nutrition information, has about 96 calories 6 grams of fat, 843 mg of sodium, etc. The big concern there is the salt - 843 mg is 35% of the daily recommended amount, which makes it very easy to eat too much salt.
What is the most nutritious mushroom in the world? ›Some of the mushrooms considered best for human health include chaga, lion's mane, reishi, turkey tail, shiitake, cordyceps and maitake. Often considered vegetables, mushrooms are neither plants nor animals.
What are the health benefits of mushroom broth? ›Gut Health - Your Body's Inner Garden
Mushroom broth can help maintain your gut health in several ways: Prebiotics: Mushrooms contain prebiotics that nourish the good bacteria in your gut, promoting a balanced microbiome. Digestive Enzymes: The enzymes in mushrooms can aid digestion, reducing bloating and discomfort.
Loaded with the goodness of vitamin D, mushrooms are great for boosting immunity and the addition of black pepper and ginger helps in healing fever and sore throat. To prepare this soup, wash and cut mushrooms and chicken with bones. Pressure cook these two ingredients with 1 inch ginger.