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Mixed Mushroom Soup (With Wild Mushrooms)

This mixed mushroom soup, is a classic with a twist with the addition of dried mushrooms and fresh thyme. It’s creamy and rich, and full of flavour.

Creamy mixed mushroom soup

Mushroom soup is so comforting. I love everything about it! I add in dried mushrooms along with your supermarket basic mushrooms – White button and Swiss browns. The dried mushrooms add heaps of delicious umami flavour.

I use a dried mushroom mix with oyster variations, wood ear, shitake, and others. I soak them in hot water, then add the soaking liquid and the mushrooms to the soup. It honestly takes the soup to a new level! The fresh thyme is a perfect addition, too. I’ve always got it growing in the garden, so it’s easily accessible to me. If you’ve got no fresh thyme, use fresh parsley instead.

Ingredients

Here’s a run down of what you need. For the full recipe see the printable recipe card at the bottom of this post.

  • Mushrooms – I use fresh white button mushrooms, Swiss brown, and a mix of dried wild mushrooms. You can change the mushrooms to what’s available to you!
  • Fresh thyme – Or use parsley instead.
  • Onion and garlic – Base flavors
  • Salt and Pepper
  • Vegetable stock
  • Sour cream – Or use creme fraiche. This gets blended into the soup and adds a little acidity. You could also use fresh cream, and add a touch of lemon juice.
  • Butter and oil – For sautéing.

Method

  1. Begin with soaking your dried mushrooms.
soaked dried mushrooms.
  1. Add the dried mushrooms to a small bowl and cover with hot boiled water. Let them soak for around 15-20 minutes while you prepare the rest of the ingredients
Swiss Brown Mushrooms.
  1. Brush the white and brown mushrooms to clean them, then slice them up.
Sauteeing onion.
  1. In a large soup pot over medium heat, add the oil and butter. Once the butter has melted, add in the onions and saute until translucent and starting to brown.
chopped mushrooms and thyme in a pot.
  1. Add in the mushrooms, garlic, thyme, and seasoning and cook for 8-10 minutes until the mushrooms have softened. They don’t need to brown.
stock poured on mushrooms.
  1. Pour in the vegetable stock.
wild mushrooms added to soup.
  1. Followed by the soaked mushrooms and soaking water. Bring to a boil, then turn the heat down to low and simmer for around 15 minutes.
a dollop of sour cream added to soup.
  1. Stir through sour cream. It’s okay if it clumps, it will get blended.
blended mushroom soup.
  1. Transfer the soup to a blender and blend until smooth. This might need to be done in batches.
  1. After blending, return the soup to the pot and stir it over medium heat to remove the air bubbles brought in by blending. Taste and add more seasoning if needed.
  2. Serve with fresh thyme and crusty bread (like a sourdough baguette!).
Wild and mixed Mushroom Soup

Related recipes

Mixed Mushroom Soup (With Wild Mushrooms)

Elien Lewis
This mixed mushroom soup, is a classic with a twist with the addition of dried mushrooms and fresh thyme. It’s creamy and rich, and full of flavor.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine New Zealand
Servings 6
Calories 81 kcal

Ingredients
 
 

  • 1 tbsp oil
  • 1 tbsp butter
  • 1 large onion finely diced
  • 3 cloves garlic chopped or minced
  • 30 g dried mushrooms like porcini, or shitake or a mix
  • 300 g white button mushrooms
  • 300 g Swiss brown mushrooms
  • 1 Tablespoon fresh thyme plus more to serve
  • 1/4 teaspoon salt
  • Pepper to taste
  • 1 litre vegetable stock
  • 2 1/2 Tablespoons sour cream*

Instructions
 

  • Begin with soaking your dried mushrooms.
  • Add the dried mushrooms to a small bowl and cover with hot boiled water. Let them soak for around 15-20 minutes while you prepare the rest of the ingredients
  • Brush the white and brown mushrooms to clean them, then slice them up.
  • In a large stock soup pot over medium heat, add the oil and butter. Once the butter has melted, add in the onions and saute until translucent and starting to brown.
  • Add in the mushrooms, garlic, thyme, and seasoning, and cook for 8-10 minutes until the mushrooms have softened. They don’t need to brown.
  • Pour in the vegetable stock, followed by the soaked mushrooms and soaking water. Bring to a boil, then turn the heat to low and simmer for around 15 minutes.
  • Take off the heat and stir through sour cream. It’s okay if it clumps; it will get blended.
  • Transfer the soup to a blender and blend until smooth. This might need to be done in batches.
  • After blending, return the soup to the pot and stir it over medium heat to remove the air bubbles brought in by blending. Taste and add more seasoning if needed.
  • Serve with fresh thyme and crusty bread.

Notes

*You can also use around 1/4 cup regular cream and add an optional splash of lemon juice for acidity. 

Nutrition

Serving: 1servingCalories: 81kcalCarbohydrates: 11gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 3mgSodium: 770mgPotassium: 482mgFiber: 2gSugar: 4gVitamin A: 443IUVitamin C: 4mgCalcium: 26mgIron: 1mg
Keyword mushroom, Soup
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