Cream of Mushroom Soup
Again, I’m sorry, I’m such a bad hostess. I chose this recipe and then couldn’t even get it in by the deadline of last Thursday. My deepest apologies to Ina and all of the Barefoot Bloggers. However, I am SO glad that I made the time to whip this up. This soup is absolutely fabulous! It did take a little bit of time from start to finish (probably about 2 hours), but it was well worth it. This soup is so full of flavor and so much better than any canned soup you might buy.
A big part of the robust flavor is making a mushroom stock to use in the soup versus using a pre-made beef or chicken broth. I have never made a stock before, so this was a successful first for me! I took some liberties with this recipe to match our personal tastes and what I had available. I honestly can’t wait to make this again, it’s one of the best soups I have ever made. I hope you all give it a try!
Cream of Wild Mushroom Soup
- 5 ounces (141.75 g) fresh shiitake mushrooms
- 5 ounces (141.75 g) fresh portobello mushrooms
- 5 ounces (141.75 g) fresh cremini, or porcini mushrooms
- 1 tablespoon good olive oil
- ¼ pound (113.4 g) unsalted butter, divided, (1 stick plus 1 tablespoon )
- 1 cup (160 g) chopped yellow onion
- 1 carrot, chopped
- 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
- Kosher salt
- Freshly ground black pepper
- 2 cups (178 g) chopped leeks, white and light green parts (2 leeks)
- ¼ cup (31.25 g) all-purpose flour
- 1 cup (240 ml) dry white wine
- 1 cup (236.59 ml) half-and-half
- 1 cup (238 ml) heavy cream
- ½ cup (30 g) minced fresh flat-leaf parsley
- 1. Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
- 2. To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
- 3. Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Mmm, I love cream of mushroom. I always get out of the can and already love it, so this must be fabulous! Maybe next time I’ll skip the can and try this. Thanks!
ohh i don’t even like mushrooms and that picture made me want to drool! the base to this sounds lovely. i’d do broccoli or squash instead… but it sounds delicious!
This looks like a great recipe to keep in the arsenal instead of resorting to cream of crap.
Yum! This sounds great and I love your pic :)
This looks magnificent! I wish my husband liked mushrooms.
I love mushrooms and soup is calling my name right now! I am ready for a big bowl of this one!
I love mushroom soup. Too bad my family won’t touch ‘shrooms. If I make this it will be mine mine mine all mine.
Your soup looks great Chelle! Thank you for choosing this recipe- I have never made my own stock before and I am so glad I did…you are right, it makes a BIG difference :)
Your soup looks simply delicious! Excellent choice :)
I like to use a bit of sherry in place of the wine, but this looks good too!
MMMMMMMMM! I love this soup! I haven’t made Ina’s but I now plan to give it a try! great pic!