Wild Mushroom Soup

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Vegan wild mushroom soup served in a red bowl with gluten free bread on the side

A recent study was published touting mushrooms for their brain health benefits. Mushrooms are not just full of protein but they are rich in ergothioneine – a potent antioxidant, similar to glutathione, that helps to reduce mild cognitive decline and protect our energy-producing mitochondria. Homemade mushroom soup doesn’t take too much skill or effort. If you can spare 30 minutes and you have all the ingredients, this recipe will deliver 4 tasty servings. We made this last week, and I can’t wait to make another batch!


Closeup of oyster mushrooms for making wild mushroom soup
  • 4-6 tablespoons (1/2 to 3/4 stick) butter
  • 2 cups finely chopped onions
  • 6 ounces crimini (baby bella) mushrooms, chopped
  • 6 ounces fresh oyster mushrooms, chopped
  • 6 ounces fresh shiitake mushrooms, stemmed, caps chopped
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons brandy
  • 2 tablespoons all purpose flour ( I sub GF flour here)
  • 4 cups vegetable broth


  • Melt butter in large pot over medium-high heat.
  • Add onions; sauté until golden, about 5 minutes.
  • Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes.
  • Add brandy; stir 30 seconds, then mix in flour.
  • Slowly stir in broth; bring soup to boil.
  • Reduce heat; simmer uncovered 10 minutes.
    *An option here is to take half the soup (or all of it) and blend it for a thicker consistency. While others use heavy cream to make mushroom soup rich and smooth, we enjoy it half blended and found no need for additional heavy cream.
  • Season with salt and pepper. Ladle into bowls. Yum!

Source: Epicurious

For another delicious soup recipe, try out this recipe for Vegetarian Red Beet Borscht Soup or the hearty Chicken Zoodle Soup.

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