Velvety Wild Mushroom Soup with Porcini and Cream

Why You’ll Love This Recipe

• Big, woodsy flavor from dried porcini—the classic heart of Polish zupa grzybowa.
• Silky and luxurious without being heavy, thanks to partial blending and gentle cream.
• Pantry-friendly: dried mushrooms plus onions do the heavy lifting.
• Serve two ways—over delicate egg noodles or nutty buckwheat groats.

Grocery List

• Produce: Yellow onions, garlic, fresh parsley or dill, lemon
• Dairy: Heavy cream, unsalted butter
• Pantry: Dried porcini, vegetable broth, egg noodles or buckwheat groats, bay leaves, allspice berries, dried marjoram, salt, pepper, neutral oil, dry white wine (optional)

Full Ingredients

Mushroom Soup Base

• 50 g dried porcini mushrooms (about 2 oz)
• 1 liter just-boiled water (to soak; you will use 750 ml/3 cups of the strained liquid)
• 2 tbsp (28 g) unsalted butter
• 1 tbsp neutral oil (sunflower or rapeseed)
• 2 medium yellow onions (about 300 g), thinly sliced
• 2 garlic cloves, minced
• 60 ml (1/4 cup) dry white wine, optional
• 1 liter (4 cups) low-sodium vegetable broth
• 2 bay leaves
• 4 allspice berries
• 1 tsp dried marjoram
• 3/4–1 1/4 tsp fine sea salt, to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

To Finish

• 200 ml (about 3/4 cup plus 1 tbsp) heavy cream, 30–36% fat
• 1 tbsp (14 g) unsalted butter
• 1 tsp fresh lemon juice (or to taste)
• 2 tbsp finely chopped fresh parsley or dill (plus more for garnish)

To Serve (choose one)

• 200 g (7 oz) thin egg noodles, cooked al dente and drained
• OR 200 g (1 cup) buckwheat groats + 400 ml (1 2/3 cups) water + 1/4 tsp salt

Step-by-Step Instructions

Step 1: Rehydrate the porcini

Place the dried porcini in a heatproof bowl and pour over 1 liter of just-boiled water. Weigh them down with a small plate so they stay submerged and soak for 30 minutes. Swirl once halfway through to loosen any grit.

Step 2: Strain the liquid and chop the mushrooms

Lift the porcini out of the soaking liquid. Strain the liquid through a coffee filter or a paper towel–lined sieve into a measuring jug. Measure out 750 ml (3 cups) of the clear, strained liquid and reserve. Finely chop the softened porcini; discard any tough stems or sandy bits.

Step 3: Build a deeply savory base

Set a large pot over medium heat. Add 2 tbsp butter and the oil. Sauté the onions with a pinch of salt, stirring often, until translucent and lightly golden, 8–10 minutes. Add the garlic and cook 30 seconds. Stir in the chopped porcini and cook 2 minutes. If using wine, pour it in and simmer 1–2 minutes to reduce.

Step 4: Simmer with aromatics

Add the reserved 750 ml soaking liquid and 1 liter vegetable broth. Add bay leaves, allspice berries, and marjoram. Bring to a boil, then reduce to a gentle simmer (about 90–95°C / 195–203°F). Partially cover and cook for 25–30 minutes, stirring a couple of times.

Step 5: Make it velvety

Remove the bay leaves and allspice berries. Blend 2–3 cups (500–750 ml) of the soup until smooth using a blender or immersion blender, then return it to the pot. This gives a silky body while keeping some tender mushroom pieces intact.

Step 6: Temper the cream and finish

Lower the heat to low. In a jug, whisk the heavy cream with 2 ladlefuls of hot soup to temper. Slowly stir the tempered cream back into the pot. Do not let the soup boil after the cream is added. Season with 3/4–1 1/4 tsp salt (to taste), 1/2 tsp pepper, and the lemon juice. Swirl in the final 1 tbsp butter until glossy.

Step 7: Cook the noodles or buckwheat

For noodles: Boil in well-salted water until al dente, 4–6 minutes; drain and keep warm. For buckwheat: Rinse, then add to a small pot with 400 ml water and 1/4 tsp salt. Bring to a boil, reduce to low, cover, and cook 12–15 minutes. Rest 5 minutes off heat, then fluff.

Step 8: Serve

Divide noodles or buckwheat between warm bowls. Ladle the hot soup over the top. Garnish with chopped parsley or dill and a few cracks of pepper. Optional: add a light swirl of cream for presentation.

Pro Tips

• Filter the soaking liquid carefully; any grit at the bottom can make the soup muddy.
• Do not boil after adding cream—gentle heat keeps the soup silky and prevents curdling.
• For extra depth, brown the onions well without burning; that light caramelization is flavor.
• Serving with toasted buckwheat adds a wonderful nutty contrast to the creamy soup.
• If the soup tastes flat, a splash more lemon or a pinch of salt usually brings it to life.

Variations

• Wigilia-style (dairy-free): Skip the cream and butter, keep the soup clear, and serve with noodles. Add a few extra dried mushrooms for richness.
• Mixed mushrooms: Add 250 g sliced fresh cremini or button mushrooms; sauté them with the onions for more texture.
• Vegan: Use olive oil instead of butter and stir in 150–200 ml unsweetened cashew cream at the end.

Storage & Make-Ahead

Refrigerate the soup (without noodles/buckwheat) in an airtight container for up to 4 days. Reheat gently over low heat until steaming; do not boil. For best results, cook noodles or buckwheat fresh and add to bowls just before serving. Freeze the soup base up to the point before adding cream for up to 3 months; thaw, reheat, then finish with cream and butter.

Nutrition (per serving)

Approximate values with noodles: 360 kcal; 26 g fat; 22 g carbohydrates; 7 g protein; 3 g fiber; 860 mg sodium (varies by broth and salt). With buckwheat, calories and carbs are similar; fiber increases slightly.