Mushroom soup

Name: Mushroom soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2
Ingredients: Porcini mushrooms 7 oz; Oyster mushroom or oyster fungus (Pleurotus) 7 oz; Champignon mushrooms 2 cups; Chanterelle mushrooms (chanterelle) 3.5 oz; Potatoes 0.5 lb; Garlic 1 clove; Rosemary 2 sprigs; Thyme 2 sprigs; Fresh chili pepper 1; Vegetable broth to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Homemade bread 4 slices; Extra virgin olive oil to taste; Extra virgin olive oil to taste; Thyme to taste

it de es fr br

Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 2
Cost: Average
Note + the time to prepare the vegetable broth

PRESENTATION

Recipe by
Sebastian Fitarau

As the cooler months roll into Northern and Central Italy, mushroom soup turns into this cozy, cannot-miss staple. The local markets? They’re bursting with fresh, fragrant mushrooms like porcini, pleurotus, finferli, and champignons. Italians? They really love making creamy mushroom soup with these seasonal gems. And here’s the thing—they toss in cubed potatoes for some heartiness. The potatoes soak up all the earthy flavors, making the soup rich and creamy without weighing you down. Often served with a thick slice of toasted bread—seriously good—this homemade mushroom soup is both rustic and surprisingly filling. Perfect for those brisk autumn days.

And look, families like to keep the recipe simple, focusing on the natural taste of forest mushrooms. Some regions might add a touch of guanciale for smokiness—or maybe salmon julienne for a twist. But really, the main goal? Celebrate what's in season. There’s something magical about a pot of golden mushrooms simmering together—it fills the kitchen with an aroma that's both sweet and woodsy.

Even though this easy mushroom soup recipe is pretty straightforward, it always feels a bit special. For real, whether it’s for a quiet dinner or as a starter for a weekend feast. Every spoonful of this creamy mushroom soup offers a taste of autumn in Italy: hearty, warm, and comforting without any fuss. It is no wonder this mushroom soup with fresh mushrooms is a favorite when the weather turns cool. Plus, it brings people together around the table to enjoy the simple, satisfying flavors of the season. Thing is, the tradition of using forest mushrooms in these hearty, uncomplicated dishes really reflects the Italian culinary approach—celebrating regional and seasonal ingredients with every delicious bowl.

INGREDIENTS

Porcini mushrooms 7 oz (200 g)

Oyster mushroom or oyster fungus (Pleurotus) 7 oz (200 g)

Champignon mushrooms 2 cups (150 g)

Chanterelle mushrooms (chanterelle) 3.5 oz (100 g)

Potatoes 0.5 lb (200 g)

Garlic 1 clove

Rosemary 2 sprigs

Thyme 2 sprigs

Fresh chili pepper 1

Vegetable broth to taste

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

For the croutons: Homemade bread 4 slices; Extra virgin olive oil to taste

For serving: Extra virgin olive oil to taste; Thyme to taste

Preparation

How to prepare Mushroom soup

To prepare the mushroom soup, first make the Vegetable broth and keep it warm. Clean the mushrooms: remove the soil from the stems of the porcini using a small knife 1, then gently wipe with a cloth. Separate the cap from the stem 2: slice the first and cube the second to about 3/4 inch 3.

Clean the button mushrooms and cut them into wedges 4. Also divide the chanterelles 5 and the oyster mushrooms into wedges with your hands 6.

Peel and cut the potatoes into cubes of about 1/2 inch 7. Finally, finely chop the rosemary needles, chili pepper, and the garlic clove with the inner sprout removed 8. In a saucepan, pour some olive oil and the mixture of rosemary, garlic, and chili pepper 9.

Let it season for a minute 10, then add the potatoes 11 and stir to brown them briefly 12.

Add the porcini stems 13, oyster mushrooms 14, and thyme sprigs 15.

Salt and pepper 16. Cover with vegetable broth 17 and cook for 20 minutes on low heat. After this time, add the chanterelles 18.

Add the button mushrooms 19 and the porcini caps. If necessary, pour in a bit more broth and adjust the salt. Continue cooking for another 20 minutes 20. Meanwhile, toast the slices of bread in a preheated static oven at 350°F for about 15 minutes 21.