top of page

Mushroom & Wild Onion Soup

Season to harvest: Spring/Summer

Yield: 4-6 servings


1/4 cup extra light virgin olive oil

2 pounds sliced fresh mushrooms

1-2 tsp salt

1/3 cup wild onion green tops, chopped

2 tsp dried thyme

2 cloves garlic, peeled

5 cups water

1 cup heavy whipping cream or sour cream*

freshly ground black pepper to taste

1 teaspoon fresh thyme leaves for garnish, or to taste


Bring warm olive oil in a large soup pot over medium-high heat; cook mushrooms in oil with a pinch of salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes. Add garlic cloves & thyme. Pour water into mushroom mixture. Bring to a simmer and cook for 1 hour. Blend with immersion (stick) blender in pot until smooth and thick. Stir in cream. Season to taste with salt and black pepper. Serve with thyme garnish if desired and enjoy! *For dairy free substitute an avocado at the step for adding dairy or add a couple of chopped Yukon potatoes at the step of sautéing with onion. #mushroomwildonionsoup #scratchcooking #seasonalmenu #wildedibles #inspiredkitchen

bottom of page