Creamy Wild Mushroom Soup with Herbed Bread Crumbs Creamy Wild Mushroom Soup with Herbed Bread Crumbs

Food styling by Michael Elliott | Prop styling by Laura Branson Image by: Ronald Tsang

If you can't find chanterelle or oyster mushrooms, use a mix of shiitake and cremini, which are more affordable and available year-round. For the creamiest texture, make sure to use an upright blender, rather than an immersion blender, to purée the soup.

  • Prep time 35 minutes
  • Total time 35 minutes
  • Portion size 4 servings


Herbed Bread Crumbs:
  • 2 teaspoons unsalted butter
  • 1/4 cup fresh bread crumbs
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon lemon zest
Wild Mushroom Soup:
  • 2 tablespoons unsalted butter
  • 675 g mixed wild mushrooms (such as chanterelle, shiitake and/or oyster), tough stems removed and mushrooms chopped
  • 2 teaspoons chopped fresh rosemary
  • 5 cloves garlic minced
  • 2 cups sodium-reduced vegetable broth
  • 1/4 cup mascarpone cheese
  • 1 tablespoon lemon juice
  • 1/2 teaspoon each salt and pepper
  • pinch nutmeg


Wild Mushroom Soup: In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat; cook mushrooms and rosemary, stirring occasionally, until mushrooms are tender and beginning to brown and almost no liquid remains, about 10 minutes.

Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in broth and 2 cups water; bring to boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.

Working in batches, purée soup in blender until smooth. Return soup to clean Dutch oven or large saucepan; heat over medium-low heat. Whisk in mascarpone, lemon juice, salt, pepper and nutmeg. (Make-ahead: Refrigerate in airtight container for up to 2 days; reheat before serving.)

Herbed Bread Crumbs: While soup is simmering, in small nonstick skillet, melt butter over medium heat; cook bread crumbs, stirring occasionally, until light golden, about 3 minutes. Add parsley and lemon zest; cook, stirring, until fragrant, about 1 minute. Serve over soup.

Tip from The Test Kitchen: To make fresh bread crumbs, pulse torn fresh bread in a food processor.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 607 mg
  • Sugars 3 g
  • Protein 6 g
  • Calories 185.0
  • Total fat 14 g
  • Potassium 491 mg
  • Cholesterol 33 mg
  • Saturated fat 8 g
  • Total carbohydrate 13 g


  • Iron 10.0
  • Folate 10.0
  • Calcium 5.0
  • Vitamin A 14.0
  • Vitamin C 12.0
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Lunch & Dinner

Creamy Wild Mushroom Soup with Herbed Bread Crumbs