Rustic Creamy Wild Mushroom Soup
Updated: Mar 12
This soup showcases all things mushrooms: flavor, texture, seasonal variety, and yes, loads of umami! Start to finish it only takes about 30-minutes to make, but it will taste like you spent all day on it! Serve this hearty and comforting soup with a crisp fall salad, roast beef sandwich, or fresh homemade bread.
When most people think of fall, they think pumpkins and apples, and who can blame them? Pumpkin spice is EVERYWHERE! But did you know that fall is also mushroom season? Yep, earthy and umami forward mushrooms just ready and waiting to ignite your tastebuds! So get those stoves heated up because this creamy, luscious, and savory soup showcases the beautify of the mushroom!
Why Mushrooms are So Good For You!
Mushrooms are these tasty and versatile little nuggets that just seem to make everything better! They belong to the fungi family and technically are not a vegetable, however, they are nutritious and have several health benefits !
Vitamin B2: (riboflavin): Converts carbohydrates to adenosine triphosphate (ATP) which supports energy production .
Vitamin B3: (niacin): Supports healthy blood fat levels and blood sugars.
Vitamin B5: Supports metabolic pathways and plays a role in making red blood cells.
Vitamin B9 (folate):
Vitamin D: Fat soluble vitamin that is necessary in the absorption of calcium, supports healthy bones and teeth, and has anti-inflammatory and antioxidant properties .
Copper: Essential mineral in the formation of red blood cells and in supporting cardiovascular health and immune function .
Phosphorus: Supports healthy teeth and bones, muscle recovery after working out, and detoxification.
Potassium: Plays a role in your body's hydration and cellular fluid balance, with sodium being the counter balance.
Selenium: Supports thyroid health  and supports your immune system.
Mushrooms contain a fiber called beta-glucan. This fiber has been found to support cardiovascular health by lowering cholesterol and is a super food that supports overall health and wellbeing 
Glutathione is a powerhouse antioxidant that is created in the liver and supports the creation of DNA, reducing oxidative stress, detoxification, and so much more .
So grab some savory mushrooms and let's get cooking!
Rustic Creamy Wild Mushroom Soup Ingredients
1 Tbsp + 1.5 tsp Ghee or Pork Fat (Use EVOO for vegetarian or vegan)
2 cups Fresh Leeks (whites), diced 1 cup Fresh Leeks (greens), diced
4 cloves of Garlic, roughly chopped
4 oz Button Mushrooms
4 oz Cremini Mushrooms
4 oz King Trumpet Mushrooms
4 oz Oyster Mushrooms
4 oz White Beech Mushrooms
10-12 sprigs of Fresh Thyme (tied with twine) + 2 sprigs, de-stemmed
3/4 tsp Ground Black Pepper
1 Tbsp + 1.5 tsp Coarse Sea Salt or 2 tsp + 3/4 tsp fine sea salt
1/2 tsp Crushed Red Pepper Flakes (opt)
1/2 cup Coconut Cream, cream only
How to Make Rustic Creamy Wild Mushroom Soup
1. Dice the leeks into 1/4" half-moons, separating out the whites from the green tops adding to a colander, rinsing very well with cool water.
2. Prepare mushrooms by wiping off any dirt or debris with a dry paper towel (do not wet the paper towel).
3. Cut the stems off from the creminis and king trumpets and roughly chop, and set aside.
4. Roughly chop button mushrooms and add them to the stems of the cremini and king trumpets.
5. În a large pot or Dutch oven, heat the ghee or pork fat over medium- heat, add theleeks and sauté for 3-minutes until softened.
6. Add the cremini and trumpet mushroom stems and chopped button mushrooms, sautéing for 5-minutes until mushrooms soften.
7. Add the garlic, thyme stems, broth, black pepper, and 1 Tbsp of coarse sea salt, cover and bring to a simmer, then lower the temperature to low-medium and simmer for 15-20 minutes.
8. While the button mushroom mixture is simmering, slice the cremini and king trumpet caps and cut off the bottom roots (not the stems) of the white beech and oyster mushrooms.
9. Gently pull the oyster and white beech mushrooms apart, slicing in half any larger mushrooms.
10, In a separate pan, add 1.5 tsp ghee or pork fat and the green tops of the leeks, sautéing over medium-high heat for 3-minutes until softened.
11. Add the sliced mushrooms, crushed red pepper, 1.5 tsp sea salt and de-stemmed thyme and sauté another 7-10 minutes until mushrooms have softened and cooked down.
12. When the the button mushroom mixture is ready, add in the coconut cream and blend until smooth with an immersion blender or carefully blend in batches in a standard blender.
13. Stir in sautéed mushrooms and serve immediately!
Q: Can I use different mushrooms for this?
A: Yes! Use your favorites or what you find locally and seasonally!
Q: Why is my soup too thin?
A: Sounds like you either added too much broth or that you need more sautéed mushrooms to purée.
Q: Why is my soup grainy?
A: So it could be that the leeks weren't properly rinsed. They contain a lot of sand and sometimes if you get a really sandy leek, it may be best to dice it then use a salad spinner to agitate it in some water a few times. OR, it could be that some dirt from the mushrooms got into the soup. Be sure to cut the roots away and gently remove and dirt or debris with a clean, dry paper towel.
If you like this recipe, check these out!
Chicken Bone Broth: With a few simple and inexpensive ingredients, you can have your own homemade bone broth that surpasses anything you find in the stores in flavor and nutrition.
Winter Minestrone Soup: Savory and rich broth, loads of delicious veggies, and crispy bacon make this simple soup perfect for those cold winter nights.
Hearty Beef Stew: Cold winter's nights are for savory chunks of tender beef, sweet carrots, and melt in your mouth potatoes in a rich and savory broth.
I hope you enjoy this as much as my family does. - Amy