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Wild Mushroom Soup

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Wild Mushroom Soup is a creamy-textured, dairy-free soup made with a mix of morel and cremini mushrooms, aromatic vegetables, herbs, and a splash of Marsala wine. Rich in umami flavor and naturally gluten-free, it’s perfect for a cozy dinner or an elegant starter.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

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

Instructions

  1. If using fresh morels, clean thoroughly by halving and swishing in tepid water. Pat dry and coarsely chop. If using dried morels, soak in 2 cups warm water for 30 minutes, strain, and reserve liquid. Chop 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 8–10 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 potatoes are tender, 15–20 minutes.
  6. Puree the soup using an immersion blender or in batches in a regular blender until smooth.
  7. Season with freshly ground black pepper to taste. Garnish with chopped parsley and a drizzle of olive oil, if desired.

Notes

  • Add cream or Greek yogurt for a richer, creamier finish.
  • Blend only half the soup for a chunky texture.
  • Swap thyme with rosemary or sage for a different herb profile.
  • Use vegetable broth and skip Marsala for a vegan version.
  • Use dried mushrooms and soaking liquid to enhance umami flavor.
  • Cool soup slightly before blending to avoid splattering.
  • Serve with crusty garlic bread for a heartier meal.

Nutrition

Find it online: https://cheftinaskitchen.com/wild-mushroom-soup/