Cream of mushroom soup, with a variety of mushrooms
Cream of mushroom soup, with a variety of mushrooms
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 
This cream of mushroom soup just pops! Cremini, portabello, shitaki, and oyster mushrooms, make this the perfect comfort food for a cold winter day!
Course: Appetizer, Soup
Cuisine: American, Canadian
Keyword: mushroom soup, soup
Servings: 8 servings (11 cups)
Ingredients
  • 1/2 cup butter 1 stick
  • 5 cloves garlic sliced thin
  • 1 medium cooking onion sliced thin
  • 3 lbs mushrooms 1 lb cremini, 1 lbs portabello, 1/2 lbs shitaki, 1/2 lbs oyster, coursely chopped
  • 5 thyme sprigs tied with kitchen string
  • 1/2 cup dry white wine
  • 6 cups chicken stock
  • 2 tsp kosher salt
  • 1 1/2 tsp freshly ground black pepper
  • 1 cup heavy cream
Instructions
  1. Heat the butter in a large dutch oven or heavy pot (at least 6 quart), on medium heat.
  2. Add the onions and cook until soft and translucent. About 6 minutes.
  3. Add the garlic and cook for about 2 minutes (stir to avoid letting the onions and garlic burn).
  4. Add the mushrooms, stir and cover. Uncover and stir occasionally until the mushrooms are tender, but not rubbery. At the beginning the pot will look full, but they’ll reduce in size as they cook.

  5. Add the wine and thyme and cook uncovered for about 5 minutes. Continue to stir.
  6. Optional: Remove about 1/4 cup of mushroom pieces, and set aside. These can be used later for plating.

  7. Add the broth, salt and pepper to the mushrooms, stir, raise the heat and bring to a boil, then reduce the heat and let simmer for about 15 minutes.
  8. Remove the sprigs of thyme.
  9. Let the soup mixture cool for about 10 minutes.

  10. Use a food processor or high-powered blender (see notes below) to puree the soup in batches until it's all pureed and add the soup back in to the pot. Make sure to hold down the lid while blending. Note, the soup is quite hot, so handle carfully and never fill the food processor or blender to the top. Make sure to puree in small batches.

  11. Add the cream, stir, bring to a boil, reduce the temperature and continue to simmer for about 5 minutes.

  12. Serve the soup hot with a few mushroom pieces on top.

  13. Enjoy!
Recipe Notes

You can use just one or two types of mushrooms if you like.

You can use half & half cream (10% fat) if you want to cut down on the fat, but heavy cream makes a richer soup.

Don’t add the salt into the mushrooms when you start cooking them. It’ll draw out too much water.

If you don’t have large pot, make half the batch but using only half of the ingredients.

If you prefer, puree the soup using a hand blender. It may come out a little less smooth and creamy, but it'll still taste great.