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Wild mushroom soup

White soup bowl with helping of wild mushroom soup with chopped wild mushrooms and parsley scattered over the surface. The bowl is on a wooden slatted surface and surrounded with autumn leaves. For Wild mushroom soup recipe.

The best time to find wild mushrooms is from the end of September to the end of November.  You can find them in woodlands with a variety of tree species particularly oaks, beeches and birches.  It’s a good idea to join a mushroom foraging group led by an expert so that you only pick edible mushrooms.  They are delicious just sautéd in butter and eaten on toast or in an omelette but a soup made with wild mushrooms is a particularly comforting dish to serve in the Autumn months.

Equipment

  • Weighing scales
  • Measuring jug
  • Saucepan
  • Colander
  • Small bowl
  • Potato ricer
  • Large frying pan or wok
  • Medium bowl
  • Stick blender

Preparation method

  • Place the dried porcini mushrooms in the small bowl. 
  • Boil the kettle and pour 300ml of just boiled water over the porcini.  Leave to soak for 30 minutes.  
  • Meanwhile, place the potatoes in the saucepan, cover with water. 
  • Bring to the boil, reduce the heat and simmer vigorously until tender.  
  • Once the potatoes are tender, remove from the heat and drain in the colander and using the potato ricer press the potatoes back into the saucepan.   Set aside. 
  • Place the butter and oil in the frying pan and heat until melted and starting to foam.  
  • Add the onions and sauté until transparent. 
  • Add the chestnut and wild mushrooms and stir in so they are all coated with the butter.  Continue to sauté until the mushrooms are soft.  
  • Select a handful of wild mushrooms and place in a bowl to use later as a garnish.  
  • Transfer the onions and mushrooms to the saucepan containing the potato.  
  • Add the porcini mushrooms along with the soaking liquid.  
  • Pour in the vegetable stock and season with salt and pepper.  
  • Bring to the boil, reduce the heat and simmer gently for 15 to 20 minutes.  
  • Remove from the heat and allow to cool for 10 minutes. 
  • Use the stick blender and blitz until you have a slightly chunky soup.  
  • Add the cream and stir in.  
  • Return to the hob and heat through.  
  • Serve immediately scattered with chopped parsley and a few reserved wild mushrooms.  
  • Drizzle in a little truffle oil if using.  

For advice and tips see my guide on making soups and stews
More vegetable soup recipes
Tattie Drottle
Wild garlic soup

20th century

Serves:
6
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 350 g potatoes, peeled and quartered
  • 25 g butter
  • 2 tbsp oil
  • 2 small onions, peeled and chopped
  • 200 g mixed wild mushrooms ideally including chanterelles, oyster mushrooms, morels, Hen of the Woods
  • 200 g chestnut mushrooms
  • 30 g dried porcini mushrooms
  • 300 ml water
  • 1 litre vegetable stock
  • Salt and freshly ground black pepper
  • 100 ml double cream

To serve

  • 1 tbsp fresh parsley, finely chopped
  • Truffle oil (optional)

Nutrition

Nutrition Facts
Wild mushroom soup
Serving Size
 
188 g
Amount per Serving
Calories
237
Percent of Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
7.9
g
49
%
Cholesterol
 
35
mg
12
%
Sodium
 
431
mg
19
%
Potassium
 
550
mg
16
%
Carbohydrates
 
17
g
6
%
Fiber
 
3.6
g
15
%
Sugar
 
3.9
g
4
%
Protein
 
4.9
g
10
%
Calcium
 
42
mg
4
%
Iron
 
2.6
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

soup, Wild mushrooms

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace