Mixed Mushroom Soup

Mushrooms are a great ingredient for soup. They add flavor and texture, and they’re also a good source of nutrients. This recipe for Mixed Mushroom Soup is easy to make, and it’s perfect for chilly winter days or spring days after your forage. The mushrooms in this soup give it a rich, earthy flavor, and the evaporated milk adds a touch of creaminess. Serve this soup with some crusty bread for a complete meal or some edible flowers for extra faaaancieness. Enjoy!

Mushrooms are another love/ hate food. But with so many different varieties of mushrooms to choose from and so many different ways to prepare them, I challenge every skeptic to keep experimenting until you find one that suits your taste buds!

In this dish, I combined Shimeji, Oyster, and Shiitake mushrooms in a Chanterelle broth. Equally unique as this combination is how I sourced the mushrooms. From local farmer’s markets to foraging in your local forests to growing your own at home, so many different resources give you access to amazing products.

Best Mushrooms for Mixed Mushroom Soup

• Chantrelle // Chanterelles are some of the easiest mushrooms to forage. They grow in 49 of 50 states (sorry Hawaii!) and are identifiable by their bright orange color. (But, not to be confused with Jack O’Lantern mushrooms!)
  
• Oyster // Oyster mushrooms are a type of mushroom that can be found in the wild, in grocery stores or even grown at home. They have a spongy texture and a mild, slightly salty flavor.
  
• Cremini // This soup also works well with supermarket favorites like Cremini or Button mushrooms for those of you who prefer to be a little less adventurous and stick to basics.

This soup both freezes and travels well. Enjoy it while working at home, or freeze and re-heat on a backcountry stove for a delicious lunch on the trail and the slopes.

Mixed Mushroom Soup FAQs

• Could you make this recipe for mixed mushroom soup without milk or cream?
  The dairy in this recipe is used to both thicken the soup at given it a creamy texture. If you would like to omit the evaporated milk and half-and-half in the instructions below, you will end up will a slightly thinner, more earthy variation. Or check out the vegan substitutions below!
  
• How do I make this soup recipe vegan?
  While you can use plant-based cream products instead of evaporated milk or half-and-half, I would suggest 8 ounces of silk tofu to replicate the creamy texture and rich flavor.
  
• How many days ahead can you cook this soup?
  This soup can be made up to 3 days in advance. It should be stored chilled in a refrigerator or cooler.
  
• Can mixed mushroom soup be frozen?
  Yes! This soup can be stored in the freezer for as long as two months.
  
• Could you make a mushroom sauce from this soup?
  Yes! Continue to reduce the soup as the final step by simmering it on low heat. The sauce will make a decadent topping for beef, lamb, or game.

In conclusion, if you want to make a delicious, easy-to-make mushroom soup for your family and friends, then you should definitely try the Mixed Mushroom Soup recipe. It is simple to make and full of flavor that even non-mushroom lovers will enjoy. You can easily customize it to meet your dietary needs. Just be sure to use fresh mushrooms! And if you love this recipe, check out the many other Be Wild Eats mushroom dishes like Honey Glazed Mushroom Snack Buns or Shiitake Mushroom Noodle Soup.

5 from 5 votes

Mixed Mushroom Soup

Servings 4 people

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Equipment

• Food Mill or Blender

Ingredients

• 1 tbsp butter
• 4 cloves garlic minced
• 4 cups mixed mushrooms chopped
• 3 tbsp fresh thyme finely chopped
• 1 tsp Worcestershire sauce
• 1/2 cup dry white wine
• 2 cups mushroom stock
• 1 can evaporated milk 5 fluid ounces
• 1 cup half and half
• salt and pepper

Instructions

• In a large, heavy-bottomed pot, slowly melt butter. Add garlic and cook for 2-3 minutes until the garlic becomes fragrant.
• Add mushrooms, thyme, and Worcestershire sauce to the pot. Cook for 8-10 minutes and add wine. Cook for another 5 minutes until liquid is absorbed and mushrooms are cooked through.
• Pour in mushroom stock. Simmer for 10 minutes.
• Add evaporated milk, and half and half. Return to simmer for another 5 minutes. Remove from heat and then cool slighty.
• Using a food mill (at camp) or immersion blender (at home), puree soup until smooth. Return to heat and cook for another 10 minutes.

Notes

Blending the soup adds air to the mixture. Returning it to heat helps to remove it. 

Course: Appetizer, Main Course

Cuisine: American

Keyword: Make Ahead, Soup

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.