19 mushroom soup recipes

A very rich and flavorful mushroom soup that highlights the mushrooms. Use any kind of mushrooms you can find from the exotic Enoki and Portabella (as pictured) to the readily available common white mushroom.

Chocked full of fresh mushrooms, dill and parsley, this soup has extremely well-balanced flavors and is very satisfying.

Very warm and filling. Lots of mushroom flavor and the barley was tender and plump. I used a bit of olive oil to sauté the veggies along with a healthy dose of garlic. Easy to make with easy to find ingredients, perfect for a cool fall or winter day.

Velvety mushroom barley soup with a clever trick: half the barley gets pureed with sauteed mushrooms for extra body. Lightened up with skim evaporated milk and a splash of dry vermouth.

Creamy mushroom zucchini soup pureed with chive cream cheese for a velvety, rich texture. Just 30 minutes and a handful of ingredients for a satisfying bowl with optional curry warmth.

Here's one for you lucky folks that have chanterelles popping up in the back forty.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

Cream of mushroom soup with nearly two pounds of fresh mushrooms, dry sherry, thyme, milk, and heavy cream. Rich, chunky, and homemade in 40 minutes.

Hearty mushroom barley soup with a full pound of mushrooms, soy sauce, and dry sherry for deep savory flavor. No stock needed, just water and good technique for rich, earthy broth.

Mushroom soup concentrate is a homemade replacement for canned condensed mushroom soup, built from fresh mushrooms, butter, onion, celery and broth. Use it in casseroles or thin with milk for a quick bowl.

Vermouth cream of mushroom soup builds layers of flavor with two pounds of mushrooms, dry vermouth, beef stock, and a finishing splash of aromatic bitters for a grown-up bowl that buries any canned version.

Mushroom vegetable barley soup with a full pound of fresh mushrooms, carrots, celery, and pearl barley simmered in chicken broth with thyme and nutmeg.

Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.

Mushroom and short rib soup with pearl barley, thyme, and sherry. A hearty, slow-simmered beef soup with chewy barley and earthy mushrooms in every bowl.

Creamy vegan mushroom bean soup purées navy beans with potato, white mushrooms, and shiitake for a velvety dairy-free bowl. Big earthy flavor, no cream needed.

Creamy garlic soup with shiitake mushrooms, slow-cooked with brandy and thyme. A restaurant-style cream soup with deep umami and mellow, sweetened garlic flavor.