Jillian Harris's Easy Mushroom Soup | W Network

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Jillian Harris's Easy Mushroom Soup

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Jillian Harris

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November 29, 2013

Beautiful soup so rich and creamy, earthy undertones, smooth finish.. that's what mushroom soup means to me! I may have started out eating Campbell's back in the day, but ever since I started to whip up my own there really has been no turning back. It's WORLD'S AWAY in flavour, texture, and heartiness.

When I was on Vancouver Island a couple weekends ago with Justin and his family, we ended up meeting the NICEST man who gave me these very rare, very special mushrooms.... yes, I know what you're all thinking!! NOT the magic kind (that would make a very different kind of soup), but these were even better: PINE mushrooms that he had picked himself in the temperate West Coast rain forest. These little buggers are so incredibly rare and tough to find that the handful he gave me was worth over $100! WOW. So so generous.

It was such a treat to be able to whip up this soup using these fancy little fungi, but this recipe is truly delicious with a combination of all sorts of mushrooms. Use what you've got and experiment a little. The more variety the more intense and complicated the flavours will be, so if you're a mushroom fan... the more the merrier!


A total of 2 cups worth of chopped mushrooms - I used PINE, Button, Oyster, Chanterelle, and Cremini

1 half a finely diced onion

1/4 cup of olive oil

3 cloves of chopped garlic

1/2 cup of red wine

Dash of nutmeg

Dash of salt and pepper

1/2 cup heavy cream

1.5 cups of chicken stock

2 tbs of flour

5 sprigs of fresh thyme finely chopped and off the stem


This is a SUPER easy recipe and I promise you that you will never buy a can of mushroom soup again! 

In a large sauce pan on medium heat, cook the onions and the oil until transparent. Slowly add all the chopped mushrooms, starting with the most firm. Add garlic, thyme and salt and pepper.

Cook mushrooms and onion mixture until mushrooms are soft and thoroughly cooked and start to SLIGHTLY BROWN. 

Deglaze pan with red wine. Let cook until mixture starts to thicken.

In a small cup, add the flour to about 1/2 cup of chicken stock, mix until smooth and add to mushroom mixture.  This is what helps thicken the soup. Once this is all mixed in, add the rest of the chicken stock and stir over high heat until mixture starts to thicken (if it does not thicken, add more flour/water paste - but DO NOT add flour straight to soup, it will cook and turn into little dumplings.. not good! lol).

Add dash of nutmeg and heavy cream, and season with more salt and pepper if needed!

For a variation, you can puree half the mushroom mixture before you add the chicken stock if you prefer, but I like my mushroom soup chunky!

Slurp up!

xo Jilly

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