Wild Mushroom Soup

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  • Level: Easy
  • Total: 1 hr
  • Active: 25 min
  • Yield: 4 servings
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3 tablespoons unsalted butter

1 small onion, thinly sliced 

12 ounces mixed mushrooms, such as cremini, shiitake and oyster, stemmed and chopped 

Kosher salt and freshly ground black pepper 

4 cups chicken broth 

1 1/2 teaspoons Marsala, optional 

About 1/4 cup creme fraiche, for serving 

1 tablespoon sliced chives (1/2-inch pieces)

Olive oil, for drizzling 


  1. Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes.
  2. Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper.
  3. Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top.
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