Homemade Cream of Mushroom Soup Recipe
Homemade Cream of Mushroom Soup Recipe photo by Taste of Home

Homemade Cream of Mushroom Soup Recipe

Be the first to add a review
Publisher Photo
Wow friends and family with this rich blend featuring shiitake and portobello mushrooms. Canned soups just can’t compare!
TOTAL TIME: Prep: 40 min. Cook: 50 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. Cook: 50 min.
MAKES: 8 servings

Ingredients

  • 1/2 pound fresh shiitake mushrooms
  • 1/2 pound baby portobello mushrooms
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon plus 1/2 cup butter, divided
  • 5 cups water
  • 1 fresh thyme sprig
  • 1-1/4 teaspoons salt, divided
  • 3/4 teaspoon coarsely ground pepper, divided
  • 2 cups chopped leeks (white portion only)
  • 1/4 cup all-purpose flour
  • 1 cup white wine or chicken broth
  • 1 teaspoon minced fresh thyme
  • 1 cup heavy whipping cream
  • 1 cup half-and-half cream
  • 1/2 cup minced fresh parsley

Nutritional Facts

1 cup equals 349 calories, 29 g fat (17 g saturated fat), 90 mg cholesterol, 501 mg sodium, 14 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. Remove mushroom stems and coarsely chop. Slice mushroom caps into 1/4-in. slices. Set aside mushrooms.
  2. In a large saucepan, cook the onion, carrot and mushroom stems in oil and 1 tablespoon butter over medium heat until tender. Stir in the water, thyme sprig, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain broth, discarding vegetables and seasonings. Set aside 4-1/2 cups broth.
  3. In a Dutch oven, cook leeks in remaining butter over low heat for 25-30 minutes or just until leeks begin to brown, stirring occasionally. Stir in mushroom caps; cook 10 minutes longer or until tender.
  4. Stir in flour until blended; gradually add wine. Stir in the thyme, remaining salt and pepper and reserved mushroom broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the creams and parsley; heat through (do not boil). Yield: 8 servings (2 quarts).
Originally published as Homemade Cream of Mushroom Soup in Country Woman Christmas Annual 2012, p44

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Homemade Cream of Mushroom Soup

AVERAGE RATING
(0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image