Mushrooms are a deliciously versatile food that find their way into all kinds of dishes, from stews to stir fries, sandwiches, and soups. It’s that last type of dish we’ll be looking at in this list.
There are so many great mushroom soups from different cultures around the world, and we’ve collected the best of them here. Whether you’re looking for a quick lunch or are serving up a feast at dinner, we’ve got you covered here!
This soup has the twin virtues of being both delicious and easy to prepare, which is great news for when you’re pressed for time. If you know anything about Hungarian cuisine, you might be expecting paprika to feature in this soup, and if so, you’re right.
The gentle heat of the mild paprika makes this creamy soup warming, comforting and relaxing while the herbs add an aromatic quality that makes it even more lovely.
There’s some sour cream in this dish, but it’s not a lot, so don’t be tempted to replace it with a low fat version – it just won’t be the same.
You might have heard of Chef John and his popular Youtube channel Food Wishes, and you can also find this recipe in video form there if you want (here’s a link). This is a simple but delicious mushroom soup that is the pure essence of mushroom.
As the name suggests, this is a creamy soup too, and the cream is a huge part of what gives it its great flavor, so don’t skimp! It’s also an easy dish to prepare, so it won’t cause you too much trouble if you’re tired after an evening of work.
This dish went viral on Chinese sections of the internet a while back, with vloggers and netizens loving it. Even if you include water, this soup only has 8 ingredients so you’ll have no trouble making it.
The real secret is in making sure you brown the mushrooms enough to release their incredible umami flavor. This soup (like most Chinese soups) is different from Western mushroom soups, which tend to be thick and creamy.
This, on the other hand, is thin and light. If you leave out the herbs and cornstarch thickener, you can even use the broth as stock, or as a base for all kinds of other soups too.
A creamy mushroom soup is definitely a wonderful thing, no doubt about it, but if you’re looking for something a little more than that, this recipe should be right up your alley.
This recipe brings the heat with cayenne pepper, backed up with several herbs to round off the flavor. This is spicier than the Hungarian mushroom soup that’s the first entry on this list, and you should find the extra spicy kick even more warming.
This is a hearty recipe that takes mushroom soup in a more Italian direction. There’s no cream in this one. Instead, we have tomatoes, parmesan cheese and balsamic vinegar.
Still though, it’s another example of a mushroom soup that’ll leave you feeling warm and contented when you’ve eaten it, particularly on a dark night where it’s cold outside.
This is another great option if you’re in the mood for mushroom soup but you don’t want something with cream in it. Instead, this one has asparagus and cauliflower, plus some lemon juice and zest to liven it up with some freshness.
The recipe calls for baby bella mushrooms (aka cremini mushrooms). These are actually the same thing as button mushrooms but in a later stage of growth, which means their flavors have developed more.
This is good news for your soup, and you can be sure the taste will be great.
The delicious mushroom flavors in this soup are joined with a nutty richness that is sure to satisfy. It’s important that you use the right kind of rice here – the basmati or jasmine rice you have in your cupboard will not do!
Not only is wild rice an amazingly healthy food, but it’s pleasantly chewy and it has the essential nutty flavor that we mentioned earlier.
You’ll also be using two kinds of mushrooms for this recipe: porcini mushrooms and another of your choice. Cremini would be a good choice, but follow your heart (or rather your stomach).
This is a good soup to make if you need to have a clear out of your fridge and kitchen’s leftovers because you can put more or less anything in it – carrots, cabbage, potatoes, or whatever else you like.
You can use lentils or something similar in place of chickpeas as well, if you want. This recipe also calls for a few spices which give it a warming quality, so it’s an especially good choice for chilly winter evenings.
Gluten free and keto friendly, the double whammy! This healthy soup can be whipped up in just half an hour and the rich mushroom flavor will leave you wanting more of it. It’s also a vegetarian recipe, and it contains only 6 grams of net carbs with 5 grams of protein.
You can even make it vegan if you substitute in coconut milk instead of the heavy cream that the recipe calls for, though this will change the flavor a fair bit.
If you don’t mind upping the calories a little bit, you could also add things like cream cheese or Dijon mustard to enhance the flavor.
This recipe is based on the idea that if cream of mushroom soup is wonderfully creamy because of the cream that’s in it, it might be even creamier and better if you use brie instead.
We’re happy to report that whoever had this idea was onto a winner because this soup is incredible. The combination of the cream and the brie makes it particularly rich, so it’ll probably serve as a meal by itself for most people.
Serve with a little bit of crusty bread on the side for a delicious meal that you’ll want to share with everyone you know.
This delightful Japanese soup can be served as a light meal by itself or as part of a larger meal. The glass noodles (harusame in Japanese) give it some extra heartiness.
The seasonings aren’t too complicated – Japanese staples like soy sauce and sake – to let the mushrooms (shiitake and enoki) shine through. This is another good option if you want mushroom soup but aren’t in the mood for something that’s really rich and creamy.
Chef Ramsay might have an unpredictable temper, but he really does know his stuff when it comes to cooking. This soup uses deeply flavorsome porcini mushrooms to build up its taste, along with crème fraîche, rather than standard cream, to make it creamy.
Once the preparation work’s done, then cooking the soup itself is very straightforward, so prepare for winter comfort served up in a bowl.
This soup is a little bit on the unusual side, but don’t be put off because we can promise you the combination of mushrooms and walnuts really works, particularly when backed up by sage and thyme.
The earthiness of it is the most striking thing and it’s a refreshing change from straightforward cream of mushroom soup.
The recipe calls for dry sherry and lemon juice to be added and stirred in before serving, which really enhances the unique flavors of this lovely soup.
This recipe comes in two varieties – chunky and creamy. This means you can make it whichever way you like, though apart from the texture, there are only minor changes to the recipe.
Either way, you’ll be using two different types of mushrooms (porcini and then another kind of your choice) and giving it flavor with some kind of fortified wine – Madeira, sherry, marsala, and cognac are all possibilities, so if you have one of these already then just use what you have.
It’s also given a bit of spice by jalapeño peppers, which you can ramp up if you’re a fan of hot food.
This recipe includes instructions not only for the soup, but also for fish in lime and chili dressing to be served with it. Of course, you can just make the soup if you like, but it does make a great pair with the fish too.
The soup includes shiitake and oyster mushrooms, which both give a great umami flavor. This is augmented by several chili peppers (which you’ll char for extra smokiness) and a liberal helping of cilantro, plus bacon and chicken stock.
You can almost taste it just from the description!
Frequently Asked Questions
What Are The Best Mushrooms To Cook With?
There are many types of mushrooms, and they all come with different textures and flavors of their own.
If you’re following a recipe then you can just use the mushrooms that the recipe calls for but if you’re looking to experiment for yourself a little, you might wonder which mushrooms are most suitable for which things.
There are whole books dedicated to mushrooms but some of the most commonly eaten kinds are button mushrooms, portobello mushrooms, cremini mushrooms, shiitake mushrooms, porcini mushrooms, chanterelle mushrooms, oyster mushrooms and enoki mushrooms.
Some, like shiitake mushrooms, are particularly “meaty” and can be used as a meat substitute in some dishes. Others, like button mushrooms, are milder in flavor. Read up and experiment to see what you like best.
What Mushrooms Are Dangerous?
You’re probably aware that some mushrooms are dangerous to people. The good news is that mushrooms sold in supermarkets and groceries are not dangerous, including the ones we mentioned above.
If you’re just getting your mushrooms from shops, there’s no need for you to worry. However, some people do like to collect their own mushrooms and here’s where you need to be careful, because it’s easy to collect something you think is safe but is actually dangerous.
Some dangerous varieties look very similar to safe ones, so unless you really know what you’re doing, don’t risk it.
How Do You Choose Mushrooms For Cooking?
Ideally, the mushrooms you choose to cook with should look fresh and smooth with a surface that isn’t wet but also isn’t wrinkled or dried-out. Don’t freeze fresh mushrooms.
Mushrooms have a high water content, and frozen ones will often become soggy when defrosted. If you have any frozen mushrooms, it’s best to cook them from frozen without defrosting them.