Wild Mushroom Soup

Finding the exquisite variety of wild mushrooms featured in this soup used to require a special trip to a gourmet market. Now, virtually any large supermarket offers a good selection.
  • Yield Serves 4
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  • For the broth

    • Reserved mushroom stems
    • 2 medium carrots, halved crosswise
    • 1 bay leaf
    • 5 peppercorns
    • 4 sprigs of fresh thyme
  • For the soup

    • 1 pound assorted wild mushrooms (oysters, shiitakes, chanterelles, horn of plenty, porcini), cleaned and trimmed, stem ends reserved
    • 1 red onion, 1/2 peeled and very thinly sliced, 1/2 coarsely chopped
    • Kosher salt and freshly ground black pepper


  1. Combine the broth ingredients with 2 quarts of cold water and bring to a boil. Reduce the heat to low and simmer 20 to 30 minutes. Meanwhile, slice the mushrooms into 1/4-inch strips.

  2. Strain the broth. Add the onion to the broth and cook over low heat 3 to 5 minutes. Add the mushrooms and cook until they are tender, about 35 minutes.

  3. Season to taste with salt and pepper. Ladle into shallow soup bowls and garnish with the thyme.

Recipe Reviews

Reviews (2)

  • snmplus3 10 Sep, 2010

    try adding some beef bullion granules and/or some spike which is a combination of spices and is great in/on pretty much anything. not sure where u are, but here in the okc metro area it's very hard to find and have to go to health food stores to buy it but it's worth it. i use the no salt one. try the bullion and good luck!!!

  • Talulasvoodoo 3 Aug, 2009

    I could not make this broth taste like anything except water, and I used plenty of mushroom stems, and even a few whole mushrooms themselves. Any suggestions???