Cream of Wild Mushroom


  • 2 cups cleaned and finely diced wild mushrooms (I use a combination of crimini, oyster, porcini, shiitake without stems)
  • 2 cups cleaned and finely diced button mushrooms
  • 1/2 finely diced onion
  • 1 qt vegetable stock
  • 1/2 – 1 cup heavy creme (or half & half if you prefer)
  • salt and white pepper to taste
  • For garnish: Creme fraiche, croutons, and/or sliced truffles if desired


  1. Cook onion in olive oil until soft.  Add mushrooms and saute until the mushrooms give off their liquids, about 10 minutes.
  2. Add stock, salt, white pepper to taste.  Cook 10-20 minutes.
  3. If prefer a creamier soup, use stick blender to blend mushrooms, no need to strain.
  4. Add cream just before serving, adding more salt if needed.
  5. Serve with dollop of creme fraiche, a few croutons, and a couple of slices of truffles, if desired.

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Cream of Wild Mushroom