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Gourmet Cream Of Wild Mushroom Soup

Rated as 5 out of 5 Stars
4 made it  |  0 reviews   |  1 photos

"This mushroom soup has earthy and creamy flavor. Using a variety of wild mushrooms creates interesting flavors and textures. Serving this soup on special occasions will make the evening unforgettable."
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53 m servings 375
Original recipe yields 4 servings


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  1. Heat olive oil in a large saucepan over low heat. Add wild mushrooms, yellow onion, portobello mushrooms, thyme, rosemary, and sea salt; cover and cook until mushrooms soften, about 3 minutes.
  2. Uncover saucepan and pour in white wine; cook and stir until most of the wine evaporates, about 5 minutes. Pour in chicken broth; simmer soup until flavors combine, about 15 minutes.
  3. Whisk heavy cream, 1/4 cup parsley, and flour together in a small bowl. Pour into the soup; cook, stirring occasionally, until heated through, about 5 minutes. Season soup with salt and pepper; top with remaining 1/4 cup parsley.


  • Cook's Notes:
  • Substitute 1 teaspoon dried thyme and 1/4 teaspoon dried rosemary for the fresh thyme and rosemary if desired.
  • Substitute full-fat coconut milk for the heavy cream if desired.
  • Optional garnish: Thinly slice some mushrooms, place on a baking sheet lined with parchment paper, drizzle with oil, and broil for 1 minute.

Nutrition Facts

Per Serving: 375 calories; 33.1 13 6.7 85 1056 Full nutrition

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