Wild Mushroom Soup

Wild mushroom soup captures the essence of the forest — blewits and porcini mingle with thyme and cream for a silky, aromatic bowl of pure autumn comfort.

mushroom soup

🍲 Wild Mushroom Soup

A rich, earthy soup blending wild mushrooms like blewits and porcini with fresh thyme and a touch of cream. Perfect for cold autumn evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert, Lunch, Soup
Cuisine: European, Rustic
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g mixed wild mushrooms blewits, porcini, or others
  • 1 tbsp butter or olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tsp fresh thyme leaves
  • 500 ml vegetable or mushroom broth
  • 100 ml cream or plant-based alternative
  • Salt & black pepper to taste
  • drizzle of cream or fresh herbs optional for serving

Equipment

  • Saucepan or soup pot
  • Wooden spoon
  • Blender or immersion blender

Method
 

  1. Heat butter in a large pot. Add onion and garlic, cook until soft.
  2. Add chopped mushrooms and thyme, sauté for 8–10 minutes until lightly browned.
  3. Pour in the broth, bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Blend until smooth (or leave chunky for texture).
  5. Stir in cream, season with salt and pepper.
  6. Serve warm with rustic bread and a drizzle of cream.

Notes

💡 Tip: Add a few dried porcini for a deeper flavor, or a splash of white wine while sautéing.
⚠️ Note: Only use wild mushrooms that you can confidently identify and cook thoroughly.

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