This is a straightforward homemade version of Outback’s wild mushroom soup — buttery, savory, full of depth, and weirdly comforting. It’s got that cozy‑restaurant‑vibe thing going, without needing to put on real pants.
Jump to RecipeQuick Summary
- Prep time: 10 mins
- Cook time: 25 mins
- Flavor: earthy, rich, slightly boozy
- Great for: chilly nights, feeling fancy on a budget
Why I Like This Recipe
I made this on a random Tuesday when everything felt like meh. Just wanted soup. Something warm. Ended up standing over the pot with a spoon, saying “okay wait this is actually amazing” to nobody. The mushrooms + brandy combo? Like… velvet. With umami. It’s wild (ha).
Ingredients
- 6 Tbsp (¾ stick) butter
- 2 cups finely chopped onions
- 6 oz crimini (baby bella) mushrooms, chopped
- 6 oz fresh oyster mushrooms, chopped
- 6 oz shiitake mushrooms, stems removed, caps chopped
- 1 Tbsp fresh thyme (or 1 tsp dried if that’s all you’ve got)
- 3 Tbsp brandy
- 2 Tbsp all-purpose flour
- 4 cups beef broth
- Salt + pepper to taste
How To Make Wild Mushroom Soup
- Melt the butter: big pot, medium-high heat. Don’t burn it.
- Add onions: sauté until golden, like 5 mins.
- Mushroom dump: all three kinds + thyme in. Cook until they brown a little and smell amazing — 8ish mins.
- Deglaze with brandy: pour it in, stir it around, let it cook off a bit (like 30 secs).
- Flour goes in: sprinkle and stir — no clumps. Cook 1 minute.
- Add broth slowly: pour while stirring. Bring to a boil.
- Simmer: drop the heat and let it do its thing for 10 mins.
- Season and serve: salt, pepper, maybe some crusty bread on the side if you’re smart.
Tips for Success
- Don’t rush the onions — golden = flavor.
- Brand kinda matters. Use something drinkable, not from the back of grandma’s cabinet.
- Slice mushrooms evenly so they cook nice.
- Stir while adding flour to avoid clumps.
- Simmer uncovered so it thickens a bit.
Storage and Reheating
- Fridge: Keep it in a sealed container. Good for 3–4 days.
- Reheat: Low and slow on the stove. Add a splash of broth if it thickened too much.
- Freezer: Technically yes, but the texture might get weird. Still tastes fine.
FAQs
Sure. It won’t be as deep, but still tasty.
Use dry sherry or a splash of white wine. Or skip it. Still works.
Use veggie broth — it’ll be lighter, but good.
Not creamy-creamy. It’s brothy but rich. You can stir in cream at the end if you want.
Yeah! Just blitz it a bit for a smoother texture. I like it chunky though.
Common Mistakes and How to Dodge Them
- Undercooking onions → they need time to turn sweet.
- Burning mushrooms → medium-high, not high-high. Stir often.
- Too much flour → soup turns into paste. Stick to the 2 Tbsp.
- Using weak broth → beef broth should be flavorful, not just brown water.
- Skipping salt → mushrooms need seasoning to shine. Taste and tweak.
Nutrition Facts (Per Serving – est.)
- Calories: ~270 kcal
- Total Fat: 18 g
- Saturated Fat: 11 g
- Cholesterol: 45 mg
- Sodium: 450 mg
- Potassium: 500 mg
- Total Carbs: 16 g
- Dietary Fiber: 2 g
- Sugars: 5 g
- Protein: 6 g
Wild Mushroom Soup Recipe
Course: SoupsCuisine: Steakhouse-InspiredDifficulty: Easy4
servings10
minutes25
minutes270
kcalA buttery, brothy mushroom soup with deep umami flavor and a kick of brandy — earthy, rich, and surprisingly easy.
Ingredients
6 Tbsp (¾ stick) butter
2 cups finely chopped onions
6 oz crimini (baby bella) mushrooms, chopped
6 oz fresh oyster mushrooms, chopped
6 oz shiitake mushrooms, stems removed, caps chopped
1 Tbsp fresh thyme (or 1 tsp dried if that’s all you’ve got)
3 Tbsp brandy
2 Tbsp all-purpose flour
4 cups beef broth
Salt + pepper to taste
Directions
- Melt butter. Sauté onions 5 mins.
- Add mushrooms + thyme. Sauté 8 mins.
- Deglaze with brandy, stir.
- Add flour, mix well.
- Slowly add broth. Bring to boil.
- Simmer 10 mins. Season. Serve.
Notes
- Mix mushroom types for depth.
- Use decent broth + real butter for best flavor.
- Simmer uncovered to reduce.
- Add a splash of cream if you want extra richness.
