Cream of Wild Mushroom Soup

Cream of Wild Mushroom Soup

  • Preparation 20 min
  • Cooking 25 min
  • Servings 4
  • Freezes Yes

Wild mushrooms grow in abundance in the territories, making them the perfect ingredient to showcase in this Cream of Wild Mushroom Soup. Mushrooms are truly resilient, surviving well in the harsh northern climate.

Featured in RICARDO Magazine WINTER 2015 (p. 80)
  • Sans noix
  • Sans gluten
  • Sans oeufs



  • Cream of Mushroom Soup

    • 1 ½ lb (675 g) white mushrooms, quartered
    • 1 large onion, chopped
    • 3 tbsp (42 g) butter
    • 5 cups (1.25 litres) chicken broth
    • 1 small potato, peeled and cubed
    • 6 tbsp (14 g) dried porcini mushrooms, coarsely chopped
    • Salt and pepper
  • Topping

    • 3 porcini mushrooms, fresh or frozen and thawed, sliced (see note)
    • 2 tbsp (28 g) butter
    • 4 oz (115 g) mixed wild mushrooms of your choice
    • 2 tbsp small flat-leaf parsley leaves
    • 1 tbsp fresh chives, chopped


  • Cream of Mushroom Soup

  • Topping

Note from Ricardo

Try local wild mushrooms in this recipe. Otherwise, use a mix of farmed mushrooms (shiitake, oyster, portobello, etc.) available in most grocery stores.

Personal Note

To help you with this recipe

RICARDO Hand Blender

RICARDO Hand Blender

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The RICARDO Hand blender features a stainless steel blender shaft that is perfect for making purées, sauces and soups directly in the cooking pot.

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