Cream of Mushroom Soup

This is quite easily and most definitely the best cream of mushroom soup we’ve ever had. Eating it was an absolute pleasure. Packed with mushroom flavor and velvety smooth, it’s divine. Perfect on a cool fall day with flurries coming down.
Cream of Mushroom SoupIt’s hard to take a great picture of what is essentially a brown soup, but I tried. The picture definitely does not do the flavor of this cream of mushroom soup justice. No picture could.

To get such great mushroom flavor, this soup is packed with mushrooms, both fresh and dried that have been reconstituted. If you really, really love meaty mushrooms, then you’ll love this soup right out of the pot. If you love mushrooms but don’t prefer a lot of them, serve the creamy soup with a few spoonfuls of the mushrooms added in at the end.

Also try my delicious cream of celery soup.

Cream of Mushroom Soup

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 -6 servings

Ingredients

  • 4 ounces dried Porcini mushrooms
  • 4 cups chicken stock
  • 1/2 pound unsalted butter
  • 1 small onion diced
  • 3 stalks celery diced
  • 8 ounces baby Portobello mushrooms sliced thin
  • 8 ounces Shitake mushrooms sliced thin
  • 1 cup all-purpose flour
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Place the dried porcini mushrooms into a small bowl and cover with hot water. Set aside to allow to reconstitute until soft. Reserve the liquid and slice the mushrooms.
  • Meanwhile, warm the chicken stock in a small pot.
  • Melt the butter in a medium pot over medium-high heat.
  • Add the onion and celery and saute for 5 minutes.
  • Add the sliced mushrooms and cook another 10 minutes.
  • Add the flour and stir. The mixture will get thick.
  • Reduce heat to low and cook for 10 minutes.
  • Stir in the warmed chicken stock, the liquid from the reconstituted porcini mushrooms, and the heavy cream..
  • Season with salt and pepper to taste.
  • Bring to a simmer and let simmer for 30 minutes, stirring occasionally.
  • Serving: There are a lot of mushrooms in this soup. They are needed to give it such a fantastic mushroom flavor, but if you find them to be too much in the soup, just serve the creamy liquid portion with as little or as much of the mushroom 'meat' as you wish. We enjoyed the soup served both ways, with or without the mushrooms.

Alpine Hot Dogs

I love mushrooms on a burger, so why not load up a hot dog with tons and tons of sauteed mushrooms and a good helping of Swiss cheese? These Alpine hot dogs combine great mushroom flavor with yummy all-beef hot dogs and great creamy nutty Swiss cheese. Every bite is delicious.
Alpine Hot DogsBeefy dogs and beefy mushrooms go together perfectly. I would definitely recommend bigger, juicier, fatter dogs. Don’t be tempted to add mustard to these Alpine hot dogs. They stand on their own. No condiments needed. Nothing. Resist!

Also try my bacon-wrapped hot dogs with Fire-Eater sauce. They’re crazy good too!

Alpine Hot Dogs

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings

Ingredients

  • 2 jumbo all-beef hot dogs
  • 2 hot dog buns
  • 1 teaspoon olive oil
  • 8 ounces mushrooms sliced
  • Italian seasoning to taste
  • 4 slices Swiss cheese

Instructions

  • Grill the dogs and toast the buns.
  • Heat the oil in a medium skillet over medium-high heat.
  • Add the mushrooms and cook until they start to soften.
  • Add the Italian seasoning, stir, and continue cooking until the mushrooms are mostly soft. Remove
  • Add one slice of Swiss cheese to each bun.
  • Add a hot dog, top with half of the mushrooms, and another slice of cheese. Place under the broiler to melt the cheese, if desired.

Mushroom Grilled Cheese

I’m going to have a hard time ever eating any other kind of grilled cheese sandwich after devouring these mushroom grilled cheese sandwiches. They are incredible. Creamy, gooey cheese. And the best part, sauteed, earthy mushrooms. Absolutely fantastic.
Mushroom Grilled CheeseIt takes a bit of time to make these sandwiches. You can’t rush it since you want the onions to be soft and golden. Remember that you want the cheese to be melted and you just can’t rush that. Your efforts will be rewarded.

I like to cook these mushroom grilled cheese sandwiches on my Cuisinart Griddler. It does sandwiches like nobody’s business.

Also try my grilled grilled cheese and my crab grilled cheese sandwiches..

Mushroom Grilled Cheese

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 sandwiches
Author Mike

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 small sweet onion sliced thin
  • 8 ounces cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup white wine or chicken broth
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon fresh parsley chopped
  • 1 cup fontina or gruyere cheese shredded (shredded mozzarella or provolone are also great!)
  • 1/4 cup Parmigiano Reggiano cheese grated
  • 4 slices bread
  • 2 tablespoon butter softened

Instructions

  • Add the 1 tablespoon of butter and the oil to a large skillet over medium heat and heat until the butter has melted.
  • Add the onion and saute until tender.
  • Add the garlic and thyme and saute 1 minute.
  • Add the mushrooms and saute until they start to caramelized and turn golden brown in color, 10-15 minutes.
  • Add the wine or broth and deglaze the pan. Stir and cook until most of the liquid has evaporated.
  • Add salt and pepper, to taste.
  • Remove from heat and stir in the parsley.
  • Let cool slightly then stir in the cheeses.
  • Heat another large skillet over medium-high heat.
  • Butter one side of each slice of bread with the remaining butter and place two slices butter side down in the pan.
  • Divide mushroom mixture between the two slices of bread and add remaining slice butter side up.
  • Cook until bread is golden brown, then flip and cook on other side until golden brown and cheese mixture is nice and gooey.
  • Remove. Let cool slightly before slicing then serve.