Creamy Wild Mushroom Soup

Traditional, from scratch. The best! You can make the soup with any variety of our mushrooms. Here we demo with our Forest Blend as it offers a beautiful variety of colors and textures. If you want to stretch this soup out even further or just have a really chunky soup, you can add some fresh cremini. They take on the flavour of the dried wild ones.

Prep time: 10 mins
Cook time: 25 mins
Yields: 4- 6


  • 20g Untamed Feast Wild Mushrooms
  • 3 1/2 C water for rehydration 6-10 button mushrooms (optional), sliced
  • 2 TBSP butter
  • 1/2 C onion, minced
  • 2-3 cloves garlic, minced
  • 1 vegetable bouillon cube
  • 1/2 C bacon, diced (optional)
  • 3/4 C white wine
  • 1 C 18% cream
  • salt & pepper


  1. Rehydrate mushrooms in 3 1/2 cups of water for 5-20 minutes (depending on which mushrooms you are using).
  2. Melt butter in a large pot. Sauté onion, garlic, bacon (optional) until golden and crisp.
  3. Add wine and simmer for 3-5 mins. Turn off heat.
  4. Blend or pulse mushrooms and most of the water you soaked them in, in a blender briefly to reduce piece size.
  5. Add all mushrooms to the pot and bring to a boil. Reduce heat and simmer for 10 mins.
  6. Add bouillon, salt & pepper, and cream while stirring. Let simmer on low for 10 mins.
    Serve with fresh warm bread.