Cream of Wild Mushroom Soup

Cream of Mushroom Soup

This recipe is from one of my favorite Food Network people, Ina Garten and today is another soup kind of day!

Her recipe calls for three kinds of mushrooms which are great if you can find them in your supermarket otherwise I have used the same kind of mushrooms for the total amount. I have also soaked dehydrated mushrooms in warm water which work just as good too.

Here is another thing I do and I think it still tastes good. I get all the sauteing done and move to a slow cooker then add the water. Make the leek and mushroom combo then add to crock pot. Let simmer all day while you are working, come home and add the cream, parsley and seasoning.


5 ounces fresh shiitake  mushrooms

5 ounces fresh portobello mushrooms

5 ounces fresh cremini or porcini mushrooms

1 tablespoon good olive oil

1 stick  plus 1 tablespoon unsalted butter, divided

1 cup 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, with both the 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


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.

To make the stock, heat the olive oiland 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 simmeruncovered for 30 minutes. Strainreserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

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.


One Comment Add yours

  1. Karen says:

    I like the idea of making this soup in a slow cooker. I’m sure it helps bring out the flavor of the mushrooms.

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