Forest Mushroom Soup


As winter starts setting in, warm up with a bowl of homemade cream of mushroom soup.

I loved cream of mushroom soup as a child. The mushrooms, though few, were always little treasures to fish out of the bowl with my spoon. I liked the the less broken down, less stirred bits of the condensed soup from a can on my saltine cracker.

Here’s a recipe that combines 3 varieties of mushrooms, which you can always change up. I prefer to blend about 1/2 of the sautéd mushroom portion to build up that creamy mushroom base and enjoy the remaining mushroom slices for a textured soup.

The roasted apple and sherry give the flavor richness and depth with just a touch of sweetness, for a complete, satisfying meal.

Forest Mushroom Soup | Erica Robbin

  • Servings: 4
  • Difficulty: Moderate
  • Print

Warm up with a bowl of homemade cream of mushroom soup!

Use any variety of mushroom combination you like.


Forest Mushroom Soup

  • Drizzle olive oil
  • 1/2 an apple, any variety, rough chunks
  • 1/2 small onion, cut into quarters, with one of the quarters finely diced
  • 1/4 cup unsalted butter
  • 3 cloves garlic, chopped
  • 1 cup fresh mushrooms, champignon, button, or cremini, sliced
  • 1/4 cup sherry
  • 1 tablespoon all-purpose flour
  • 3-4 sprigs fresh tarragon
  • 4 cups chicken bone broth
  • Salt and pepper to taste, I tend to season in stages
  • 1/4 cup dried oyster mushrooms
  • 1/4 cup dried wood ear mushrooms
  • 1/2 cup heavy whipping cream, reserve some for drizzle garnish

Forest Mushroom Soup

  1. Roast apple chunks and quarter onion, drizzled with olive oil in oven at 400F degrees (218 C) until tender, 10 min.
  2. Let cool and set aside.
  3. Meanwhile, over medium high heat, melt butter and sauté remaining diced onion until just browned.
  4. Add garlic and cook until just getting golden.
  5. Add 1/2 cup sliced mushrooms, sauté until just golden and glossy.
  6. Can add a bit of salt and pepper at this point.
  7. Add sherry, let bubble about 1 minute.
  8. Add flour, stirring throughly to get the brown bits up and dissolve the flour.
  9. Reduce heat to medium low and let sauce reduce.
  10. Meanwhile blend roasted apple and onion along with about 1/2 cup chicken and about 1/2 of sautéd mushrooms until smooth.
  11. Combine blended mushroom mix into sautéd mushrooms mixture, along with remaining chicken broth, dried mushrooms, and sprigs of tarragon.
  12. Cook over medium heat for about 8-10 minutes, until dried mushrooms become softened.
  13. Add cream and heat through, adding additional salt and pepper to taste.
  14. Garnish with heavy cream drizzle.

<span class="uppercase">Hello, I'm Erica </span>
Hello, I’m Erica

Recipe developer, book reviewer, and artist. Expect delicious recipes both traditional and new, book reviews of all sorts of genres, a variety of creative expression, life musings, and much more!



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