Hearty Wild Mushroom Soup

Being an adult is some hard biz. Nobody tells you that it is going to be hard. When I was a kid, I wrote in my childhood diary that I would be married and have three kids by the age of 25. I also wrote I was going to marry my grade school boyfriend and that I was going to be a dolphin trainer. In the eyes of a kid, adulthood seems like no big deal. Like, you snap your fingers and get all these things you dream of, plus you don’t have anybody limiting the amount of ice cream and or cookies you have for dessert.

Sometimes the simplest of tasks, like getting up and showering, seems like the hardest thing to do. It is because you know that once you get up and shower, you have to go to work, and you have to be bossed around by another person all day. And you can’t just quit, because you have to pay bills. Yeah bills…if kids knew about bills and life costs I don’t think they would long for adulthood as much.

Oh my God, let’s talk about relationships! I think Disney screws with your head when you are little. Relationships are hard work. They aren’t singing blue birds and glass slippers. If a blue bird came to window and started singing to me, I would probably throw a pillow at it because it was making too much noise. I wear a size 9 ½ shoe, what kind of glass slipper would fit my fat foot, let alone sustain my weight without shattering into a million shards? My life does not a Disney fairytale make. Relationships are filled with questions, compromises, and hard choices.

But it isn’t all bad. There are awesome parts about being an adult like no curfew and being able to eat a cookie for breakfast without repercussion. You can watch seven hours of Homeland and not feel bad about it at all. You can be an Aunt or Uncle and a Mom or Dad. You can choose and buy your own clothes. You can drive and drink, not at the same time or in the same night though. You can cook your own food. You actually like things like mushrooms, kale, broccoli, and spinach. You can enjoy the fact that eating a huge bowl of soup for dinner or lunch on the weekend will inevitably lead to a full-bellied nap on the couch.

It is hard work, but it is the small things that make it all worthwhile.

Hearty Wild Mushroom Soup

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 - 6
Author Sarcastic Cooking


  • 1 Ounce Dried Mushroom Medley dried porcini mushrooms is ok too
  • 3 Cups Boiling Water
  • 2 Tablespoons Olive Oil
  • 9 Cups Various Mushrooms portabella, shitake, button, cleaned and chopped
  • ½ Cup Diced Red Onion
  • 2 Cloves Garlic grated
  • 3 Tablespoons Butter
  • 3 Tablespoons All-Purpose Flour
  • 3 Cups Vegetable Stock
  • 1 Tablespoon Salt
  • 1 Teaspoon Pepper
  • 3 Sprigs Thyme
  • 2 Tablespoons Goat Cheese
  • 2 Tablespoons Fresh Chopped Parsley


  1. Combine dried mushrooms with boiling water in a medium bowl. Let steep while you prepare the other ingredients. Clean mushrooms with a damp paper towel. Remove stems and chop mushrooms.
  2. In a large soup/stock pot, heat olive oil over medium heat. Add mushrooms and sauté while stirring for about 5 minutes. Add the red onion to the pot and sauté for another 4 minutes. Add grated garlic, stir, and cook for a minute.
  3. Add the butter to the pot and cook until melted. Add the flour and stir until all the mushrooms are coated and roux starts to form. Cook for a minute.
  4. Strain the rehydrated mushrooms, reserving the newly made mushroom stock. Remove any stem bits and chop rehydrated mushrooms. Slowly add the mushroom stock, whisk to break up the roux and incorporate it into the mushroom stock.
  5. Add the vegetable stock, salt, pepper, and thyme. Stir to combine. Cover pot with lid and bring to a simmer. Simmer over medium heat for 15 minutes.
  6. After 15 minutes, remove the thyme stems. Add goat cheese and parsley, stir until goat cheese melts. Remove from heat. Let the soup cool for about 10 minutes.
  7. When the soup has slightly cooled, use a measuring cup to scoop out about three cups of the soup. Add the soup to a blender. Blend until completely smooth. Add the smooth soup back to the pot and stir to combine.
  8. Soup will last in an air-tight container in the refrigerator for a week or frozen for a month.

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  • David Kmetz
    November 24, 2015 at 12:48 pm

    Great mushroom soup recipe Ms. Stef.. I have been on the prowl for a high quality one and this fits the need. One of the things I DO know, via “Think Like a Chef” by Tom Collicchio, is to not crowd the pan when cooking cut mushrooms and LEAVE THEM ALONE to caramelize and build browning/ color/ flavor. No stirring…. once browned, flip, add butter and thyme and then do the next batch. Makes a big dif in flavor enhancement.
    Will give this a try and think you have a winner here – goat cheese a nice twist.


  • mona
    November 2, 2015 at 2:25 pm

    this sounds wonderful!!! I would like to try the original recipe and to add ground beef in another batch, would that work or no?

    • Stefanie
      November 2, 2015 at 2:34 pm

      I think beef would be a great addition. Ground beef isn’t really my jam in soup. It would work nicely though. I would add maybe some beef stew meat and brown that up before you add in the mushrooms and what not. That’s just me though.

  • nance
    July 16, 2015 at 9:54 pm

    Yup. Just finished this soup. Delicious!! Do yourself a favor and MAKE. THIS. SOUP!! I meant to say veg bouillon, not beg bouillon, btw! Stupid auto-correct!! Again, thanks for the recipe!!

  • nance
    July 16, 2015 at 9:33 pm

    So… am in the midst of making this at the moment. I took the salt down to a teaspoon as I have high blood pressure and there is already enough in the beg bouillon I used. I also had no fresh thyme on me, so am adding a 1/2 teaspoon near the end (as thyme gets bitter when it steeps, I’ve learned). However, so far, the “taste tests” have been DELICIOUS!! Can’t wait to add the goat cheese in a few moments!! YUM!!!! Thanks for this recipe!!

    • Stefanie
      July 16, 2015 at 9:42 pm

      Great! I am so glad to hear it is tasting good!

  • Todd
    December 27, 2014 at 10:18 am

    I bookmarked this page some time ago. An avid outdoorsman, I hit the woods whenever I can. Managed to forage some tasty wild shrooms this year that I’m using for this recipe. A nice mix of Morels, Mitake and Oysters. Had to buy some Portabellas, Shitakes and some regular buttons to add to the mix. Your recipe looks and Im sure, will taste amazing. Taking it with us on an ice fishing trip next week for lunch….

  • recipe reciprocity | Fortune Goodies
    February 6, 2014 at 1:01 pm

    […] & Leek Soup, but I’m willing to give this one by Hungry Couple a try.  5. This Hearty Wild Mushroom Soup by Sarcastic Cooking loooks incredible. No sarcasm […]

  • Loz
    November 25, 2013 at 9:21 pm

    I’ve just found your blog/this recipe via foodiecrush. And I’ve just experienced severe blog crush after reading this post. I very much enjoyed your spiel re adulthood!

  • Shawnna
    February 18, 2013 at 6:14 pm

    I just found your blog this weekend and had to try this recipe. I’m always on the lookout for a good mushroom soup recipe. I made it yesterday and it’s awesome! I also made your lemon ginger yogurt scone recipe! Also, A-MA-ZING! Thanks for the great recipes. I look forward to following your blog.

  • Megan
    January 23, 2013 at 3:18 pm

    What is the first ingredient? I’ve never heard or seen it in my grocery store. Also, is there another cheese that would be good on this? Not a huge fan of goat cheese. Thanks!

    • Stefanie
      January 23, 2013 at 3:25 pm

      The first ingredient is dried mushrooms. In my grocery store the dried mushrooms are normally sold in the produce section. If you still can’t find them, maybe substitute beef or vegetable broth. I just like the extra mushroom flavor that the mushroom liquid gives to the soup. If you don’t like goat cheese, mozzarella or fontina would be good or you could add heavy cream to the soup and then blend.

      • Megan
        January 24, 2013 at 5:57 pm

        Great! Thank you. So many cooking blogs do not take the time to respond to comments. I appreciate your fast response and ideas. Excited to try it 🙂

        • Stefanie
          January 24, 2013 at 7:37 pm

          Mo problem! Let me know how it turns out!

  • Anita at Hungry Couple
    November 13, 2012 at 9:39 am

    So true…and yum. 🙂

  • CJ at Food Stories
    November 12, 2012 at 7:03 pm

    Nine cups of mushrooms … Wow … I love this 🙂

  • Liz
    November 12, 2012 at 9:16 am

    When I read your first paragraph, I thought I could have written that…I would have killed (and maybe still would) to be a dolphin trainer when I was little. Anyways, that soup looks amazing, can’t wait to try it out!

  • Tom @ Waegook Tom
    November 12, 2012 at 9:09 am

    This sounds and looks AMAZING. Seriously, I’ve got a hankering for some mushroom soup now.

    I love your intro to this, by the way. At one point, I was convinced that I was going to have ten or more kids and have a wife willing to pop them out just after finishing university. This yearning went away when I discovered The Sims, thankfully. Also, I turned out gay, so I guess I could just become a kind of less famous, not quite so full-lipped Angelina Jolie and pick and choose which twelve kids I want without worrying about some poor woman’s lady area becoming a disaster zone.

  • Stacy
    November 11, 2012 at 10:32 pm

    I adore mushroom soup and my usual go-to is Anthony Bourdain’s recipe from Les Halles. But even our friend Tony, much as I admire him (and I know there is some dissension on how admirable he really is) never suggested I add GOAT’S CHEESE! I do believe I have a new go-to recipe for mushroom soup! Thank you, thank you, thank you!

  • Stephie @ Eat Your Heart Out
    November 11, 2012 at 7:22 pm

    Hmm, I was under the belief that you were currently in school for dolphin training…OH WAIT. We live in Chicago. Nevermind. 😉

    I am LOVING your presentation with this soup! It’s so pretty! Good job…now go reward yourself with a cookie! (You can…because you’re an adult!)