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Wild Mushroom Soup with Crème Fraîche

Homemade cream of mushroom soup with wild mushrooms & tangy buttermilk crème fraîche is a fall favorite that really lets the flavor of mushrooms shine.
Servings 4
Calories 260kcal


Cream of Mushroom Soup

  • 4 tbsp unsalted butter
  • 1 lb mixed wild mushrooms such as shiitake, cremini, hen of the woods, chantrel
  • 1 leek white and pale green parts only, cut into 1/4-inch dice
  • 2 tbsp all-purpose flour
  • 1/2 cup white wine
  • 4 cups mushroom stock or vegetable stock
  • 3 tsp Sweet Hungarian paprika
  • 1/8 tsp cayenne pepper
  • 1 fresh bay leaf
  • 2 tsp fresh thyme
  • 1/2 cup buttermilk crème fraîche
  • 1 tbsp soy sauce
  • 2 tbsp fresh parsley chopped
  • kosher salt
  • freshly cracked black pepper

Buttermilk Crème Fraîche

  • 2 cups heavy cream pasteurized, not ultra pasteurized
  • 2 Tbsp cultured buttermilk


Cream of Mushroom Soup

  • Heat a large dutch oven over high heat. Add the butter and then add the mushrooms. Cook, stirring occasionally, until the mushrooms are well browned, about 5-8 minutes.
  • Turn the heat down to medium and add the leek to the pan. Give everything a stir, and sauté until soft, about 3 minutes.
  • Add the wine and cook, stirring, until liquid is evaporated, 2–3 minutes. 
  • Stir in the flour and cook until the vegetables are coated and the raw flavor of the flour is cooked off, about 1 minute.
  • Add the stock and bring everything to a boil. Reduce to a simmer and then add the paprika, cayenne pepper, bay leaf, and 1 tsp thyme. Simmer for 30 minutes.
  • Remove the pot from the heat and stir in the buttermilk crème fraîche and soy sauce. Sprinkle in the parsley remaining 1 tsp of thyme. Taste and then season with salt and pepper if needed.

Buttermilk Crème Fraîche

  • Combine the cream and buttermilk in a clean glass jar. Partially cover and let stand in a warm spot until thickened, about 24 hours. The crème fraîche should be very thick like greek yogurt.
  • Store in an airtight container in the refrigerator for up to 2 weeks.


While you can puree the soup, I prefer to leave the mushrooms whole so you can taste the different flavors, textures, and types of mushroom.


Calories: 260kcal | Carbohydrates: 18g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 1234mg | Potassium: 500mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2345IU | Vitamin C: 6.1mg | Calcium: 57mg | Iron: 1.8mg