This wild mushroom soup features tender, wild mushrooms, potatoes, & veggies steeped in a rich, beefy broth. Delicious in its simplicity & crazy easy to make!
Wild mushrooms have such a unique depth of flavor. Whether you’re someone who likes to go foraging for them in nature or waits in anticipation for them to show up at the grocery store, this soup is such a wonderful way to let their natural taste take centerstage. With just a few simple ingredients, this recipe is a true testament to the age old adage that “less is more”.
Finding Wild Mushrooms: Wild mushrooms are sold in most natural food stores. In the fall season, you can even find them in bulk at your local Costco!
Soup Lovers – You Need a Dutch Oven!
Before we dive into this recipe, let’s chat a little bit about our go-to kitchen tool for making all our favorite soups – the Dutch oven! This wonder pot is great for building soups in. Not only does it retain a super even heat, but it also lends so much moisture. If you need a good recommendation, this Staub Dutch oven never leaves our stovetop.
Making Wild Mushroom Soup from Scratch
Making this wild mushroom soup only requires eight wholesome ingredients and 20 quick minutes of prep time.
- Boil the Mushrooms: First, bring a large pot of water to boil and cook the sliced mushrooms for 15 minutes. Drain, rinse, and set them aside.
- Cook the Veggies: In a Dutch oven or soup pot, sauté the onions in a couple of tablespoons of olive oil until soft and translucent. Next, stir in the mushrooms and carrots and sauté until the carrots soften.
- Build the Soup: Finally, add in the water, potatoes, and bay leaves. Season with the broth concentrate, salt, and pepper. Cook until the potatoes are al dente. Enjoy!
3 Handy Tips to Make the Best Wild Mushroom Soup
From our kitchen to yours, find a couple foolproof tips to help you nail this wild mushroom soup recipe.
- Slice the veggies into evenly sized pieces. To promote even cooking, slice the veggies into similar sized pieces. Hello, perfect spoonfuls of soup!
- Simmer the soup over medium heat. Cook the soup over medium heat and allow it to come together steadily. If you have more time, you can even cook it on low for an hour to really let the flavors develop.
- Garnish the soup with fresh herbs. To add a pop of flavor and brightness, add in fresh thyme, dill, or green onions right before serving.
Wild Rice Soup Hack: Swap the potatoes out for one cup dry wild rice (Trader Joe’s has a great bag).
Ideas for Serving Wild Mushroom Soup
This light soup can be served as an appetizer or side dish to just about any meal. To complement the mushrooms, we love to serve it alongside red meat. Baked steak with vegetables or a grilled ribeye immediately come to mind.
Handling Your Leftovers
This soup makes for incredible leftovers! To keep it on hand for up to a week, store the soup in an airtight container in the fridge. The longer it marinates in itself in the refrigerator, the more the flavors develop and the tastier it gets. To reheat, simply heat the soup in a small saucepan until it’s warmed through.
Note: Avoid putting this soup in the freezer, as potatoes don’t tend to thaw very well.
Can you make this into a creamy wild mushroom soup?
Yes! You can add a nice creaminess to this soup by adding a 1/2 cup of heavy cream to broth while it’s simmering. You could even add a little parmesan cheese as well for some nuttiness.
What kind of potatoes are best for this recipe?
Yukon gold potatoes are the best potatoes for this soup. They are slightly sweet and hold up nicely in the broth without getting mushy like starchier russets would.
Can you add any meat to this soup?
Yes! If you want to add some protein, bone-in chicken, beef, or pork chop would work great.
Can this soup be made in a slow cooker?
Yes! Pop all the ingredients in the slow cooker and cook it on high for 2 hours or on low for 4 hours.
What kind of wild mushrooms work best?
Shiitakes, oysters, creminis, chanterelles, and porcini mushrooms all work amazing.
More Tasty Soup Recipes to Try
- Creamy Vegetarian Borscht Recipe – Beets and cabbage in sour cream-infused vegetable broth
- Easy Salmon Chowder Recipe – Smoked salmon, potato, and celery chowder
- Quick & Easy Wonton Soup Recipe – Asian dumplings in a light broth
- Minestrone Soup (Olive Garden Copycat) – Tomato-based broth with beans, veggies, and noodles
- 1 large carrot
- 1 medium onion
- 1 lb wild mushrooms
- 4 qt water
- 3 potatoes cleaned and diced
- 4 bay leaves
- 1 tbsp Better Than Bouillon Beef Base
- 1 tsp salt adjust to taste
- 1 tsp ground black pepper adjust to taste
- Bring a large pot of water to boil. Next, clean and cut the mushrooms into small pieces and boil them for 15 minutes. Drain, rinse, and set them aside.
- In a large soup pot over medium heat, sauté the onions with 2 tablespoons of cooking oil until soft and translucent (about 7-10 minutes). Add in the mushrooms and carrots and sauté until the carrots soften.
- Add the water to the skillet, followed by the potatoes and bay leaves.
- Season the mixture with the Better Than Bouillon Beef Base, salt, and pepper. Boil until the potatoes are soft. Serve hot and enjoy!
Hi Nataliya, would I have to do anything different if I used dried wild mushrooms?
Hi Ana, depending on the brand of mushrooms. Sometimes you need to let them sit in hot boiling water for a bit. They would be in soup for flavor vs eaten with the soup. Flavors is definitely amazing but just slightly different soup. Hope this helps.