Wild Mushroom Soup

Wild mushroom soup is creamy, flavorful and the perfect meal for a cool, fall day.

By / Photography By Laura Silverman | September 15, 2016


Combine olive oil and butter in a heavy stockpot over medium-high heat, then add onion, celery and garlic and cook until softened. Stir in curry powder and a pinch of salt and cook for a couple of minutes.

Add parsnips, thyme, mushrooms and stock and bring to a boil, then lower heat and gently simmer, partially covered, for about 30 minutes. Add wild rice and simmer, partially covered, for another 30 minutes.

Stir in buttermilk and cream, adding a little water if it needs thinning. Add salt and pepper to taste. Heat thoroughly and serve.

Serves 4


  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large yellow onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 teaspoons curry powder
  • 2 parsnips, peeled and diced
  • 3-4 sprigs fresh thyme, or 1 teaspoon dried
  • 2 cups bite-size chunks of fresh wild mushrooms
  • 6 cups wild mushroom stock
  • 1/2 cup wild rice
  • 1/2 cup buttermilk
  • 1/4 cup heavy cream, optional
  • Sea salt and pepper
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