Wild Mushroom Soup

George Levinthal


A cold, drizzly day called for soup and I wanted it to be healthy but tasty. The assorted mushrooms created a great tasting soup combined with the sautéed veggies, the wine and the stock. It's completely dairy and meat free so it can be enjoyed by even the pickiest of eaters in your family. I don't cook with a lot of salt so you may want to add more if need be. Add some warm bread and maybe a glass of wine and you'll have a great meal or a great way to start a meal. Enjoy.


★★★★★ 1 vote

4 - 6
20 Min
1 Hr 15 Min
Stove Top


  • 5 - 6 c
    assorted wild mushrooms
  • 1/2 c
    medium white onion, diced
  • 1/2 c
    diced celery
  • 1/2 c
    diced red bell pepper
  • 1/2 c
    diced carrots
  • 4 - 5 c
    low sodium vegetable broth, divided
  • 1/2 c
    white wine
  • 3 Tbsp
    olive oil
  • 2 tsp
    koser or sea salt, divided
  • 1/2 tsp
    fresh ground black pepper

How to Make Wild Mushroom Soup


  1. Assemble all of your ingredients so you'll have everything when you're ready to start
  2. Chop all of the veggies and mushrooms.
  3. Heat 2 tablespoons of the oil in a heavy soup pot on medium high heat. Add the onions, 1 teaspoon of the salt and half of the ground pepper. Cook for 3 to 4 minutes stirring occasionally
  4. Add the celery, peppers and carrots to the onions and combine. Reduce the heat to medium, cover and cook for 10 minutes, stirring occasionally.
  5. Clean and rough chop the mushrooms. I used baby bellas, shitakes and oyster mushrooms. Add all but one cup of the mushrooms to the pot with another teaspoon of salt and the remainder of the ground pepper and olive oil. Cover and cook for another 10 minutes. Again, stir occasionally.
  6. Add 3 cups of the broth and the wine and bring to a boil. When it starts to boil, cover, reduce the heat to medium low and cook for 15 minutes.
  7. Turn off the heat and with an emersion blender puree the soup to a fairly smooth consistency. You can also do this, in batches in a regular blender and return to the pot. Add more of the broth if it seems too thick.
  8. Add the remaining chopped mushrooms to the pot. Taste and add more salt if needed for your taste.
  9. Turn the heat back on, to medium low, and cook another 15 minutes, or longer if you want. Pour and serve with warm crusty bread or rolls. I put a portion of brown rice in the middle of the bowl and poured the soup around it.

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