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

Servings 6 to 8 servings
Prep 15 minutes
Cook 2 hours
Total 2 hours 15 minutes
Course:Soup
Cuisine:American
Author: Michelle

This creamy soup is a real crowd pleaser!

Ingredients:

  • 5
    ounces
    fresh shiitake mushrooms
  • 5
    ounces
    fresh portobello mushrooms
  • 5
    ounces
    fresh cremini
    (or porcini mushrooms)
  • 1
    tablespoon
    good olive oil
  • 1/4
    pound
    unsalted butter, divided
    ((1 stick plus 1 tablespoon ))
  • 1
    cup
    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
    chopped leeks
    (white and light green parts (2 leeks))
  • 1/4
    cup
    all-purpose flour
  • 1
    cup
    dry white wine
  • 1
    cup
    half-and-half
  • 1
    cup
    heavy cream
  • 1/2
    cup
    minced fresh flat-leaf parsley

Directions:

  1. 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. 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. 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.

Nutrition:

Calories: 451kcal
Fat: 37g
Saturated fat: 22g
Cholesterol: 109mg
Sodium: 63mg
Potassium: 533mg
Carbohydrates: 19g
Fiber: 2g
Sugar: 4g
Protein: 5g
Vitamin A: 77.4%
Vitamin C: 18.5%
Calcium: 11.9%
Iron: 10.2%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

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