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Wild Mushroom Soup

This creamy, grounding Mushroom soup is perfect for a cold day. This plant based recipe is total comfort food! This soup is also immune boosting.
Jan 29, 2016 | Joy McCarthy

No, this is not chicken soup, but it's still darn good for the soul!! The incredible earthiness and creaminess of this soup makes it very grounding and warming. Goodness knows we could all use some warmth here in Toronto, Canada.

These past couple of weeks have been very busy for the McJordan's (that's our new last name.. whatcha think? McCarthy + Jordan? haha) with public speaking events, webinars and just life in general. I'm sure you can relate! I'm finding the lack of sleep with an 18-week old and the constant go-go-go is taking it's toll on my immune system so as I sit here and write this I'm fighting a cold. Which is why you can see I decided to use this trio of immune boosting ingredients: mushrooms, onions and garlic.

This soup did two amazing things for me! Helped me slow down and boost my immune system, which is exactly what I need right now. I made it last night because I’ve had some dried wild mushrooms from Forbes Wild Foods sitting in my kitchen cabinet just begging me to make use of them.

I love the beauty of these ingredients (real food is soooo gorgeous!!) and being in the kitchen. It is truly my happy place. Even though I was feeling under the weather, making this soup in the warmth of our home with Vienna chattering in the background and hanging out with Walker made for a very joyous evening.

This soup was incredibly creamy without any added nut milk. Here’s the recipe.

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  • 1.5 cups wild dry mushrooms (chanterelles etc)*
  • 2 tbsp extra virgin olive oil or grapeseed oil
  • 6 shallots or 1 large white onion, chopped
  • 3 garlic cloves, chopped
  • 2 cups crimini mushrooms, chopped
  • 4 cups stock (veggie or chicken)
  • 4 tsp dried tarragon
  • Optional: 2 tbsp organic salted butter
  • Salt and pepper to taste
  1. Place the wild dried mushrooms in a medium bowl with room temperature water to rehydrate. Let sit for 10-20 minutes. Do not discard water!
  2. Meanwhile on stovetop, sautee shallots and garlic in olive oil for a few minutes, then add crimini mushrooms. Set aside to cool slightly then transfer to a blender and combine with stock and blend until smooth.
  3. Drain the wild mushrooms and add this to the blended mixture.
  4. Transfer blended mixture to large soup pot, add rehydrated mushrooms, tarragon, sea salt and pepper. Toss in butter if using for some added richness or extra olive oil. Reheat if needed.
  5. If you wish a creamier texture (although mine was very creamy) just add half a can of full fat coconut milk.
  6. Enjoy!


I used 42 grams*.
Serves 4-6 people.

I also made my sundried tomato pesto and chickpea bread to go with this wonderful soup. It was seriously the perfect winter meal. 

Mushrooms are an incredible immune-boosting food and wild mushrooms just can't be beat.

They have an extensive list of phytonutrients responsible for directing and instructing immune system cells called white blood cells how to do their job. More often then not we equate 'immune-boosting' foods to simply fighting and preventing colds and flus, which they do very well. However, the immune boosting and anti-inflammatory effect of mushrooms also help reduce the risk of heart disease, cancer and arthritis.

Given all the health benefits of mushrooms, I think I outta be making this soup at least once a month!

If you're lucky enough to have leftovers, you'll love the flavour a few days later. It just becomes richer and richer with each passing day. 

Wishing you a healthy and joyous week!


Mariana   •   February 7, 2016

I just made this. Heaven! Tastes just like cream of mushroom soup. So healthy and tasty. Thank you!

Joy McCarthy   •   February 7, 2016

Candee   •   February 10, 2016

Hi Joy... Just a quick question. I plan on making this for lunch tomorrow & i was wondering if the crimini Mushrooms a measured before or after they are chopped? Thanks!


Monica   •   February 17, 2016

Hi Joy, I just made your mushroom soup and it tastes nice but does not look as creamy as your does. Did your soup has a fairly "loose" consistency? Thanks :)


Jackie   •   March 19, 2016

Hi Joy, I am so excited to try this recipe - but I'm not sure where to find the dry mushrooms. Any thoughts? Thanks!!

Heather Allen   •   March 21, 2016

Karen Manitowich   •   November 6, 2016

I just tried this's DELICIOUS Turned out GREAT


Andria   •   January 28, 2017

Made this and it was FANTASTIC! My husband loves mushroom soup and I don't think he noticed there was no cream in it!

Rachel Molenda   •   February 1, 2017

devbabbar   •   February 17, 2017

Its very easy to make,tasty

Rachel   •   February 17, 2017

Tara Lynne Franco   •   March 14, 2017

In #3 do you mean add the soaking liquid or the mushrooms? What is the amount you should be using?

Rachel Molenda   •   March 14, 2017
Tara Lynne Franco   •   March 14, 2017
Rachel Molenda   •   March 15, 2017

Y   •   March 8, 2019

Could the entire soup be puréed ?

Joy McCarthy   •   March 12, 2019

Inna Baskina   •   June 4, 2020

Hi! Just a quick question. When you soak dried mushrooms how much water do you use? Thank you!

Joy McCarthy   •   June 9, 2020

Inna B.   •   June 4, 2020

Hi! Just a quick question. When you soak dried mushrooms how much water do you use for this amount? Thank you very much!


Jessica Collins   •   December 16, 2020

I have made this soup a few times - easy to make and it is delicious. Definitely a family favorite!

Joy McCarthy   •   December 16, 2020

Joanne   •   January 25, 2021

Hi Joy If you don’t have dried mushrooms on hand, could you simply use all fresh as an option? Thanks so much! :)

Joy McCarthy   •   January 28, 2021

Laura C.   •   April 7, 2021

I made your mushroom soup from the Joyous Health Cookbook while also discovering this recipe on your site. This recipe has 2 cups of mushrooms in it. Should the one in the cookbook also have 2 cups? Only 1 cups is listed. I ended up using 2 cups anyway, along with mushroom broth and some coconut milk and it turned out great. Became a combo of the two!

Joy McCarthy   •   April 8, 2021

Melissa   •   January 26, 2024

Does this soup freeze very well?

Joy McCarthy   •   January 28, 2024

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