Gourmet Venison Wild Mushroom Soup
With the arrival of cooler weather, it’s time to embrace the warmth and comfort of hearty soups.
This venison wild mushroom soup is a perfect blend of earthy flavors and rich textures, making it an ideal dish for cozy nights.
Tender pieces of venison are paired with a mix of wild mushrooms like chanterelles and morels, creating a deep, savory base that’s enhanced by aromatic vegetables and herbs.
A splash of red wine adds depth, while a touch of heavy cream brings a luxurious, velvety finish.
This soup is not only delicious but also a wonderful way to make the most of seasonal ingredients, providing a gourmet touch to your autumn and winter meals.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients:
- 2 Tbsp. olive oil
- 1 lb venison, cut into bite-sized pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 8 oz wild mushrooms (such as chanterelles, morels, or a mix), cleaned and sliced
- 8 cups beef broth
- 1 cup red wine (optional)
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 cup heavy cream
- 2 Tbsp. flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions:
1. Sear the Venison:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the venison pieces and cook until browned on all sides. Remove venison from the pot and set aside.
2. Sauté Vegetables and Mushrooms:
- In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
- Add the wild mushrooms and cook for another 5 minutes, allowing them to release their moisture and begin to brown.
3. Build the Soup Base:
- Return the browned venison to the pot. Pour in the beef broth and red wine (if using).
- Add the dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 45 minutes, allowing the flavors to meld and the venison to become tender.
4. Thicken the Soup (Optional):
- If you prefer a thicker soup, mix the flour with a little water to make a slurry and stir it into the soup. Continue to simmer for another 5 minutes.
5. Finish with Cream:
- Stir in the heavy cream and let the soup simmer for an additional 10 minutes. Adjust seasoning with additional salt and pepper if needed.
6. Serve:
- Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread.

Ingredients
- 2 tbsp olive oil
- 1 lb venison, cut into bite-sized pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 8 oz wild mushrooms (chanterelles, morels, or a mix), cleaned and sliced
- 8 cups beef broth
- 1 cup red wine (optional)
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- salt and pepper to taste
- 1 cup heavy cream
- 2 tbsp flour (optional, for thickening)
- fresh prasley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the venison pieces and cook until browned on all sides. Remove venison from the pot and set aside.
- In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
- Add the wild mushrooms and cook for another 5 minutes, allowing them to release their moisture and begin to brown.
- Return the browned venison to the pot. Pour in the beef broth and red wine (if using).
- Add the dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 45 minutes, allowing the flavors to meld and the venison to become tender.
- If you prefer a thicker soup, mix the flour with a little water to make a slurry and stir it into the soup. Continue to simmer for another 5 minutes.
- Stir in the heavy cream and let the soup simmer for an additional 10 minutes. Adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread.