Wild mushroom soup

Wild mushroom soup

Total Time
1 hr 1 min
11 min
50 min
White and cremini mushrooms pair up in this silky, soothingly rich soup. If you want an even more pronounced mushroom flavor, soak 1/2 ounce dried mushrooms in warm water for 20 minutes. With a slotted spoon, transfer the mushrooms to a sieve, rinse with cold water, and then add to the fresh mushrooms in step 1 below. Always clean mushrooms just before using, but never immerse them in water, as they’re highly absorbent and apt to become mushy. Instead, rinse them under cold running water and blot dry with paper towels. Or simply wipe them off with a damp paper towel. If you don’t mind spending a little extra money, you can use 1 pound cremini mushrooms.


Cremini mushroom

½ pound(s), coarsely chopped

Button mushrooms

½ pound(s), coarsely chopped

Reduced sodium chicken broth

3 cup(s)


2 medium, finely chopped


1 medium, thinly sliced


1 rib(s), medium, finely chopped

Fat free evaporated milk

1 cup(s)

Fresh parsley

¼ cup(s), fresh, finely chopped

Dried thyme

¼ tsp

Dried marjoram

¼ tsp

Black pepper

tsp, freshly ground, or to taste


  1. In a large nonstick saucepan combine 3 cups of the mushrooms with 11/2 cups of the broth; bring to a boil. Reduce heat and simmer, covered, about 20 minutes. Transfer to a blender or food processor; puree.
  2. Spray the same saucepan with nonstick spray and set over medium heat. Add onions, carrot, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add remaining mushrooms and cook, stirring occasionally, until vegetables are wilted, about 10 minutes.
  3. Add pureed mushroom mixture to the saucepan, along with milk and remaining 1 1⁄2 cups broth; bring to a boil. Reduce heat and simmer, stirring occasionally, about 10 minutes. Add parsley, thyme, marjoram, and pepper; simmer 5 minutes.
  4. Serving size: 1 1/4 cups