Wild Mushroom Soup Recipe

Fall might be best known as the season for pumpkins and apples, but it’s also the best time of year to get your hands on another delicious treasure: wild mushrooms.

Wild mushrooms have a fresher taste than the typical varieties and a greater variety of flavors: you can get wild mushrooms that you’d never get from a grocery store.

Add that to the classic “rich” mushroom flavor, a creamy base, and some simple seasonings, and you’ve got all the makings of a very memorable soup.

Sometimes you can find wild mushrooms at the farmers’ market or even a grocery store, or if you’re feeling adventurous, you can pick them yourself (of course, it should go without saying that you should never just eat any random mushroom you pick up from the ground: get a good guidebook for your area and learn what you’re doing before you go mushroom-hunting).

If you don’t like wild mushrooms (or if you can’t get them), you can always go with regular button mushrooms.

The tapioca starch is also optional; it’s there as a thickener, but if you don’t mind the thinner texture of the soup without it, you can leave it off.

Enjoy this soup with some simple rosemary chicken or whatever else is on the menu: it’s so simple that it goes well with all kinds of main dishes.

Wild Mushroom Soup Recipe

SERVES: 4 PREP: 15 min COOK: 35 min

Ingredients

• 1 ½ lb. mixed wild mushrooms, sliced;
• 2 large shallots, diced;
• 1 tbsp. fresh thyme;
• 7 cups chicken stock;
• 1 cup. coconut milk;
• 3 tbsp. ghee;
• ¼ cup parsley, chopped;
• 2 tbsp. tapioca starch; (optional)
• Sea salt and freshly ground pepper;

Preparation

1. Melt the ghee in a large saucepan placed over medium-high.
2. Add the shallots and sauté for 3 to 4 minutes.
3. Add the mushrooms and thyme and cook for about 8 minutes.
4. Add the chicken stock and bring it to a boil. Turn down the heat to medium-low, and let simmer for 15 minutes.
5. Stir in the coconut milk, season to taste, and let simmer for another 5 minutes.
6. Stir in the tapioca starch if you like your soups thicker.
7. Mix in the chopped parsley and serve.

📖 Recipe

Wild Mushroom Soup Recipe

This rich and hearty soup takes full advantage of the mushroom-hunting season.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 4 people

Calories 441 kcal

Ingredients

  

1x2x3x

• 1 ½ lb. mixed wild mushrooms sliced
• 2 large shallots diced
• 1 tbsp. fresh thyme
• 7 cups chicken stock
• 1 cup. coconut milk
• 3 tbsp. ghee
• ¼ cup parsley chopped
• 2 tbsp. tapioca starch optional
• Sea salt and freshly ground pepper

Instructions

 

• Melt the ghee in a large saucepan placed over medium-high.
  3 tbsp. ghee
• Add the shallots and sauté for 3 to 4 minutes.
  2 large shallots
• Add the mushrooms and thyme and cook for about 8 minutes.
  1 ½ lb. mixed wild mushrooms, 1 tbsp. fresh thyme
• Add the chicken stock and bring it to a boil. Turn down the heat to medium-low, and let simmer for 15 minutes.
  7 cups chicken stock
• Stir in the coconut milk, season to taste, and let simmer for another 5 minutes.
  1 cup. coconut milk, Sea salt and freshly ground pepper
• Stir in the tapioca starch if you like your soups thicker.
  2 tbsp. tapioca starch
• Mix in the chopped parsley and serve.
  ¼ cup parsley

Nutrition

Calories: 441kcalCarbohydrates: 32gProtein: 18gFat: 29gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 41mgSodium: 621mgPotassium: 1199mgFiber: 3gSugar: 11gVitamin A: 505IUVitamin C: 17mgCalcium: 53mgIron: 5mg

Keyword mushroom, soup

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