Wild Mushroom Soup

Wild Mushroom Soup is a deeply flavorful, creamy-textured soup made without any cream. It highlights the earthy richness of morel and cremini mushrooms, paired with aromatic vegetables, herbs, and a splash of Marsala wine. Perfect for a cozy dinner or an elegant starter, this soup is naturally dairy-free and gluten-free, yet incredibly luscious.

Why You’ll Love This Recipe

• Creamy texture without dairy
• Rich, umami-packed mushroom flavor
• Perfect use for fresh or dried wild mushrooms
• Easy to make ahead and refrigerate
• Low-calorie yet satisfying
• Suitable for gluten-free and dairy-free diets
• Great way to highlight seasonal ingredients
• Elegant enough for entertaining
• Can be blended smooth or left slightly chunky
• Delicious with crusty garlic bread

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 ounces fresh morels, trimmed, or 1 ounce dried morels plus 12 ounces fresh cremini mushrooms
5 cups low-sodium chicken or vegetable broth (or mushroom soaking liquid + broth to equal 5 cups)
2 tablespoons extra-virgin olive oil, plus more for garnish
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 small onion, finely chopped
1 tablespoon finely chopped garlic
¼ cup Marsala wine
1 cup diced peeled potato
1½ teaspoons finely chopped fresh thyme
1½ teaspoons kosher salt
⅛ teaspoon crushed red pepper, or to taste
Freshly ground black pepper, to taste
¼ cup coarsely chopped flat-leaf parsley

directions

1. If using fresh morels, clean them thoroughly by halving and swishing in tepid water, repeating as needed. Pat dry and coarsely chop. If using dried morels, soak them in 2 cups warm water for 30 minutes, strain through cheesecloth, and reserve the soaking liquid. Chop the rehydrated mushrooms and fresh creminis.
2. In a large pot, heat olive oil over medium heat. Add carrot, celery, and onion. Cover and cook, stirring occasionally, until tender, about 8 to 10 minutes.
3. Stir in garlic and cook for 30 seconds. Add Marsala wine and cook for 1 minute.
4. Add broth (or broth plus soaking liquid), mushrooms, potato, thyme, salt, and crushed red pepper. Bring to a boil.
5. Reduce heat and simmer, uncovered, until the potatoes are tender, 15 to 20 minutes.
6. Puree the soup using an immersion blender, or transfer in batches to a regular blender and puree until smooth.
7. Season with freshly ground black pepper to taste. Garnish with chopped parsley and a drizzle of olive oil, if desired.

Servings and timing

Servings: 8
Active Time: 45 minutes
Additional Time: 30 minutes
Total Time: 1 hour 15 minutes

Variations

• Creamy version: Add a splash of cream or a spoonful of Greek yogurt when serving
• Spicy kick: Increase the amount of crushed red pepper
• Chunky texture: Blend only half the soup, leaving the rest chunky
• Herb variation: Use rosemary or sage instead of thyme
• Vegan version: Use vegetable broth and skip the Marsala if preferred

storage/reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze in individual portions for up to 3 months.
Reheating: Reheat on the stove over medium heat, stirring occasionally, until warmed through.

FAQs

Can I make this soup vegan?

Yes, use vegetable broth and omit the Marsala wine if you’d like.

What if I can’t find morels?

You can substitute with dried shiitakes, porcini, or all cremini mushrooms.

Does this soup need cream?

No, it gets its creamy texture from blending the vegetables and mushrooms.

What is Marsala wine and is it necessary?

Marsala is a fortified wine that adds depth. It can be omitted or replaced with white wine.

Can I make this soup in advance?

Yes, it keeps well in the fridge for up to 3 days and reheats beautifully.

Can I use a food processor to blend the soup?

Yes, a food processor or blender works well. Just cool the soup slightly before blending.

Is this soup gluten-free?

Yes, as long as your broth and Marsala are gluten-free.

How can I make this soup more filling?

Serve it with garlic bread or add cooked grains like barley or farro.

How do I enhance the mushroom flavor?

Using dried mushrooms and their soaking liquid will boost the umami.

Can I leave some mushrooms whole?

Absolutely, you can reserve some mushrooms to stir in after blending for texture.

Conclusion

Wild Mushroom Soup is a richly satisfying, earthy, and wholesome dish perfect for chilly evenings or a cozy lunch. Its creamy texture and robust flavor make it a favorite for mushroom lovers, while the dairy-free base keeps it light and healthy. Whether served alone or with crusty bread, this soup delivers comfort in every spoonful.

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