Make sure you have an adult who can help you with this recipe! It involves chopping and cooking on a stovetop. It will also involve using a blender.


  • 1 pound fresh mushrooms
  • One shallot, or half of a small onion
  • 1 tbsp minced garlic (or 1/2 tsp garlic powder)
  • 1/4 tsp dried thyme leaves
  • 2 tbsp olive oil
  • 2 c bone broth or stock (chicken or beef)
  • 2 c heavy cream (or coconut cream for dairy-free option)
  • 2 tsp salt
  • 1/2 tsp pepper
  • Pepper to taste



  1. Make sure the mushrooms are washed, and then slice them into thin slices 
  2. Place the olive oil into the bottom of the stock pot, and add the sliced shallot (or onion), minced garlic and thyme. Cook on medium-high heat for 3 minutes, stirring frequently as the onion softens. Reduce to medium heat.
  3. Add the mushrooms to the stock pot, and then add the salt and pepper. Cover and cook for about 10 minutes, until the mushrooms are softened and tender
  4. Carefully add the bone broth, then have the soup simmer for 20 minutes uncovered.
  5. Turn off the heat, and let the soup cool for a few minutes, especially if you need to transfer it to a blender.
  6. Blend the soup into a puree using either an immersion blender, or after gently transferring to a countertop blender
  7. If blended in a countertop blender, return to stock pot and re-heat to desired temperature (if needed). Then remove from heat.
  8. Stir in the cream and serve!

Mushroom Soup

Savory Flavor the Taste Buds will Love!

Mushroom soup brings out the amazing savory flavor of mushrooms, yet spares the dislike from anyone who objects to mushroom texture. This recipe might just become a surprising favorite for kids and adults both!

When it comes to finding fresh mushrooms, we recommend seeking them out in the grocery store, for everyone except experienced mushroom hunters. Never try to eat a mushroom you find in the wild unless an experienced adult has identified it as safe and edible.

The produce aisles at local grocers seem to add more and more mushroom varieties every year. You can select a favorite kind (if you have one), or try a mixture of the available selection. If you have good success trying this recipe, you can even consider experimenting with different varieties to figure out your favorite!


For this recipe, you will need:

  • A large stock pot
  • A blender (immersion or countertop will work)


The first time I made this recipe, I used a “Chef’s Mixture” collection of organic mushrooms, including:

  • Alba clamshell
  • Trumpet royal
  • Brown clamshell
  • Forest nameko
  • Velvet pioppini
  • Maitake frondosa
  • Nebrodini bianco



This recipe was adapted and modified from the “Wild Mushroom Soup” recipe in “The Nourished Kitchen”, by Jennifer McGrunther