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Dorothy Thomas

Chicken of the Woods Soup Recipe

A rich, earthy, and creamy wild mushroom soup made with foraged Chicken of the Woods mushrooms. This comforting soup is packed with umami flavor, enhanced with herbs, and finished with a touch of cream for a velvety texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Main Course, Soup
Cuisine: American, Forager
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • tbsp 2 Olive oil or butter
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 2 cups Chicken of the Woods mushrooms, cleaned & chopped
  • 1 medium Carrot, diced
  • 1 stalk Celery, diced
  • 4 cups Vegetable or chicken broth
  • 1 tsp Thyme (dried or fresh)
  • ½ tsp Smoked paprika (optional)
  • ½ cup Heavy cream or coconut milk (for vegan option)
  • to taste Salt & black pepper
  • 1 tbsp Fresh parsley, chopped (for garnish)

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Knife & cutting board
  • Measuring cups/spoons
  • Immersion blender (optional, for creamier texture)

Method
 

  1. Clean the Chicken of the Woods mushrooms thoroughly with a brush or damp cloth. Chop into bite-sized pieces.
  2. Heat olive oil or butter in a large pot over medium heat.
  3. Add diced onion and sauté until translucent (~3-4 minutes).
  4. Stir in minced garlic and cook for 30 seconds until fragrant.
  5. Add carrots, celery, and chopped mushrooms. Sauté for 5-7 minutes until mushrooms soften.
  6. Pour in the broth, thyme, and smoked paprika (if using).
  7. Bring to a boil, then reduce heat and simmer for 20 minutes.
  8. For a creamier texture, use an immersion blender to partially puree the soup.
  9. Stir in heavy cream (or coconut milk) and simmer for 2-3 more minutes.
  10. Season with salt and pepper to taste.
  11. Ladle into bowls and garnish with fresh parsley.

Notes

  • Foraging Tip: Ensure proper identification of Chicken of the Woods mushrooms—avoid look-alikes.
  • Vegan Option: Use coconut milk instead of cream and vegetable broth.
  • Storage: Keeps refrigerated for 3 days. Freezes well (without cream).
  • Substitute: If Chicken of the Woods isn’t available, use shiitake or oyster mushrooms.