Autumn Forager Mushroom Soup

A delightful mushroom soup for a cool autumn day, a post-ice-skating winter lunch, or a starter for entertaining. Use white wine, your favorite mushrooms, and heavy cream for a rich, hearty soup.

Autumn Forager Mushroom Soup

2 servings
15 minutes
Entertaining | Starter

Gluten Free
Contains Dairy

Ingredients

Part A

3oz – 4oz. dried mushroom mix
6 C. boiling water (for rehydration) reserved.

Part B

4 Tbsp. butter
2 Tbsp. olive oil
1 medium onion, finely diced
3 garlic cloves, minced
6oz. Cremini mushrooms sliced (stem off)
1 sprig thyme (1/2 tsp. dry)
1 bay leaf
T.T. salt & pepper

Part C

½ C. dry white wine
4 C. mushroom broth
Rehydrated mushrooms from Part A (chopped)
½ C. heavy cream

Part D

¼ C. corn starch
½ C. water (or mushroom broth if available)

Directions

  1. Rehydrate Part A; let cool, strain liquid and set aside.
  2. Prepare Part B in a heavy saucepan on medium heat until mushrooms are soft.
  3. Add white wine from Part C and reduce by half, add the remaining of Part C.
  4. Bring mushroom soup to a light simmer for 20 minutes.
  5. Mix Part D together and add to soup, bring to a simmer.
  6. Enjoy!

Chef's Tips

Garnish Options

Truffle oil / gremolata / roasted mushrooms

Tips

Fresh mushrooms can be used in Part A, then use store bought vegetable or chicken broth in Part C.

Our Mushroom Soup is prepared vegetarian and gluten‑free, but it’s also wonderfully adaptable. At home, you can elevate it with sliced bacon or swap in chicken stock if that’s what you have on hand. For an extra layer of richness, feel free to thicken it with a classic flour‑and‑fat roux.

Why did you decide to create this soup?

I created this dish because I love the earthy, comforting flavors that mushrooms naturally bring. It’s the kind of warm, cozy bowl that feels perfect on a cold day — creamy, hearty, and deeply satisfying.

Mitch Shafer
Executive Chef

Pairing Suggestions

Pair this mushroom soup with a nice, earthy pinot noir.

Enjoyed making this recipe? Try making our Maple Bacon Jam next!

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