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Wild Mushrooms Recipe

Wild Mushroom Soup Recipe


  • 2-3 teaspoons of organic butter (if allergic to dairy, you can replace it with 2-3 teaspoons of your oil of choice)
  • 5 cups organic Portobello mushrooms, sliced
  • 5 cups organic oyster mushrooms, sliced
  • 2 cups organic beech mushrooms
  • 5 cups organic shiitake mushrooms, sliced
  • 5 cups organic cremini (or porcini) mushrooms
  • 2 organic potatoes, diced
  • 2 organic carrots, cut into rings
  • 5 cloves garlic, finely sliced
  • 1/2 cup white dry wine (*see note)
  • 5 liters of water or vegetable stock
  • 1 cup of heavy organic cream
  • Salt and pepper, to taste
  • 2 tablespoon chopped oregano
  • Tap wateror bottled water to cover ingredients (depends on pot size)


  • Clean mushrooms and cut into bite size pieces, set aside
  • Bring tap wateror bottled water to a boiling point
  • Add cream, wine and butter, bring to a boiling point for the second time, and then reduce heat
  • Add onions, potatoes, and carrots, cook for 10-15m
  • Add mushrooms, cook for 20-30m
  • Add oregano and/or thyme
  • Season with salt and pepper to taste
  • Sprinkle with fresh oregano


  • *Skip the wine if you cannot use alcohol
  • For stronger flavor, add 1-2 springs of fresh thyme, divided
  • If thesoup is too thick, you can add water to thin the soup