Cream of Mushroom Soup

Recipe Courtesy of The Mushroom Council and Chez Us


Yields: 4 to 6


3 tablespoons olive oil
1/2 yellow onion
1 large garlic clove, minced
1 pound cremini  mushrooms, cleaned and sliced
1 medium portabella, cleaned and sliced
4 springs thyme, leaves only
1 teaspoon Basque paprika or other spicy paprika
4 cups stock, your choice
1 cup half and half
2 tablespoons potato starch or flour
1 tablespoon butter
handful minced parsley
kosher salt to taste
black pepper to taste


In a large dutch oven or sauce pan, heat the olive oil, over medium heat. Add the onions, lower heat to a low medium, and cook until soft; about 10 minutes. Add the garlic, thyme, and cook for 5 minutes. Add the sliced mushrooms, and continue to cook over low heat, for 7 minutes. Sprinkle in the paprika, and stir. Add the beef stock, lower the heat to a low simmer; cook for 20 minutes.

Remove from heat, and let cool for 10 minutes. Put half of the stock mixture, and about a fourth of the mushrooms, into a blender or food processor, add the half and half and the starch or flour. Give it a couple whirls until the mushrooms are broken up, and the mixture is fairly lump free. Put the mixture back into the stock pot, with the remaining stock and mushrooms.

Gently reheat, over low heat. Stir in the butter. Season with salt and pepper. Serve. Eat.


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