Homemade Cream of Mushroom Soup

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.

Course Main

Cuisine American

Keyword mushroom, soup

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 622kcal

Author Based on a recipe from Ask Chef Dennis

Equipment

Ingredients

4 ounces dried Porcini mushrooms
4 cups chicken stock
½ 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 to taste
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.
Serve.

Notes

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.

Nutrition