Print Options

Back to Homemade Cream of Mushroom Soup >

Include these items:

Taste of Home Logo

Homemade Cream of Mushroom Soup

 Homemade Cream of Mushroom Soup
Wow friends and family with this rich blend featuring shiitake and portobello mushrooms. Canned soups just can’t compare!
8 ServingsPrep: 40 min. Cook: 50 min.

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

Directions

  • Remove mushroom stems and coarsely chop. Slice mushroom caps into
  • 1/4-in. slices. Set aside mushrooms.
  • 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

2 of 2

Homemade Cream of Mushroom Soup (continued)

Directions (continued)

  • 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.
  • 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.
  • 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).
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.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now