Savory Wild Mushroom Soup

October 2, 2009

Test Kitchen-Approved

Author Notes: This soothing, silky soup offers layers of woodsy, earthy flavor, yet is light enough to serve as a first course before grilled steak or roasted chicken. It's also perfect as a weeknight meal or weekend lunch, paired with a crisp green salad and toasted garlic bread with herbs and melted cheese. You can top this soup with a drizzle of good-quality walnut oil, crunchy croutons, crispy shallots, or a dollop of crème fraîche, or allow it to stand on its own. This recipe has been created exclusively for food52.mariaraynal

Serves: 6 to 8


  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1 large carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 3 large shallots, thinly sliced
  • 3 cloves minced garlic
  • Kosher or sea salt, freshly ground black pepper, and crushed red pepper to taste
  • 1 bay leaf
  • 1 Parmesan rind, preferably Parmigiano-Reggiano
  • 1 pound assorted chopped wild mushrooms, such as shiitake, crimini, chanterelle, or oyster
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon fresh thyme, minced
  • 15 ounces drained and rinsed canned or dried cannellini beans
  • 1/2 cup good quality dry white wine
  • 4 cups chicken stock, preferably homemade
  • 1/4 cup heavy cream
In This Recipe


  1. In a large Dutch oven or soup pot, add the olive oil and butter over medium heat. When the butter melts, add carrot and celery and sauté for about 15 minutes, stirring often.
  2. Add the shallots and continue to cook for about 5 minutes. Stir in the garlic and cook for another 5 to 10 minutes, until the shallots are browned and all vegetables are soft.
  3. Sprinkle in kosher or sea salt, freshly ground black pepper, and crushed red pepper, to taste. Toss in the bay leaf and Parmesan rind.
  4. Add mushrooms, stirring well to incorporate. Cook down for about 5 minutes and add the rosemary, sage, and thyme.
  5. Continue to stir the mixture until mushrooms have reduced, about 5 minutes, and add cannellini beans, stirring them in until warmed.
  6. Deglaze pot with white wine, removing any browned bits with a wooden spoon, and allow to reduce for a couple of minutes.
  7. Pour in chicken stock, and simmer for 10 to 15 minutes, allowing flavors to mingle. Remove bay leaf and Parmesan rind.
  8. Purée soup with a stick blender until very smooth. Stir in cream and serve with desired toppings. Enjoy!

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Reviews (8) Questions (0)

8 Reviews

Lauren January 23, 2018
this is a great recipe! i've made it several times and everyone who has tried it loves it. will continue making it again and again!
fuhsi November 7, 2017
This soup is amazing. My husband is easy to please but I was surprised by his exclamations of deliciousness. The layered flavors and the ease with which it call comes together makes this certainly guest-worthy.
Joel G. January 3, 2017
Cremini and shiitake are cultivated as well as oysters although they can be found wild as well
Susan J. November 24, 2015
Works well as a basic strategy: I used a leek instead of celery, beef stock instead of chicken, and red wine instead of white. Fabulous!
Mark L. May 12, 2015
I consider this soup to be the "big stick" in my recipe arsenal. It has a wonderfully complex and layered flavor, is easy to prepare, and presents beautifully! And any cooking endeavor that gives me an excuse to use my immersion blender is worth it. :)
Petite F. December 17, 2014
that bowl is beautiful!<br />
Jenny July 29, 2014
I loved this soup. I served it at a dinner party with a dollop of sour cream on top...delish. It was the star of the evening!
menumaniac October 5, 2009
Sounds delicious. Love the idea of serving before a Sunday night steak dinner. I know how hard you worked on this recipe. :)