Wild Mushroom Hunter’s Soup

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This is not a wild mushroom soup for hunters; it’s a soup for wild mushroom hunters, one we threw together in camp after a day of wild mushroom hunting. The soup has few ingredients, and its flavor will vary depending on the type of mushrooms used. If you are lucky enough to have found some other wild edibles such as ramps (wild leeks) or a young cress, by all means, throw them in too!


  1. pounds fresh wild mushrooms, cleaned
  2. 4 tablespoons olive oil
  3. cups thinly sliced white or yellow onions
  4. 2 tablespoons slivered garlic
  5. cups fresh or canned diced tomatoes in juice
  6. 6 cups homemade chicken or vegetable stock or your favorite canned broth
  7. ¼ cup ruby port or amontillado sherry
  8. 2 tablespoons finely grated lemon zest
  9. Salt and freshly ground pepper
  10. Freshly grated Parmesan or Asiago cheese


Slice the wild mushrooms thickly (at least inch) and set aside. In a deep saucepan, heat 2 tablespoons of the olive oil and cook the onions and garlic over medium heat until they are lightly golden.

While the onion mixture is cooking, in a separate sauté pan over high heat, sauté the mushrooms in the remaining olive oil until they are cooked through and lightly browned. (If you’re not comfortable having two pans going at once, finish the onions and garlic, remove the pan from the heat, then do the mushrooms.) Add the mushrooms to the saucepan with the onion mixture along with the tomatoes and stock. Bring to a boil and then reduce the heat and simmer for 3 or 4 minutes. Stir in the port and zest. Taste and season with salt and pepper just before serving. Serve in warm bowls or mugs garnished with a good sprinkling of cheese and chopped fresh herbs, if using.

Garnish if you like with chopped fresh herbs, such as parsley, chives, basil, or chervil, or a combination