Soups

Mushroom soup

Mushroom soup

 

I haven’t cooked mushroom soup often over the years and on the occasions that I did, I found that they never quite measured up to my childhood memory. Until now!

For this recipe I combined three types of fresh mushrooms (portobellini, white button, and oyster) with a handful of dried porcini mushrooms. If you do not have dried mushrooms, don’t fret. You may not have the same depth of flavor but the soup will still taste great using chicken stock.

I did not want a typical cream of mushroom soup but did want to add a hint of decadent luxury. To achieve this I made a brown butter roux and added the mushroom broth and lastly the cream, to prevent the cream splitting.

The soup has just enough texture and flavor contrasts to hit the spot. Leftovers, if any, can be frozen and reheated later (after defrosting in the refrigerator), without any change in the flavor. Don’t forget to add the lemon juice and chopped parsley before serving for an extra punch of flavor.

While writing this post I remembered my very first taste of cream of mushroom soup…

Our neighbors had invited us to a holiday resort near Hermanus in South Africa, for Christmas lunch. I was not feeling very well after a spending much of the day in the swimming pool under the hot summer sun, but my parents couldn’t leave me behind, alone in the rondavel. Christmas dinner was being served in the ballroom (the sports hall all dollied up for the occasion), but they were overbooked and set up a few tables in the main dining room and reception area of the resort.

The first course was the most delicious thing I had ever tasted: Cream of mushroom soup. I don’t remember anything else on the menu :). As a five year old who had never tasted mushroom soup before, it was the most exotic thing I could imagine.

In our family home, vegetable and split pea soup with lamb or beef were usually the order of the day, and preferred by everyone else in the household. I was the only one who was not really a fan, until the first time I ate soup in Istanbul on my first visit 15 years ago. It was practically obligatory to add a squeeze of lemon to any type of soup served as a first course with lunch or dinner. The acidity of the lemon appeared to enhance the flavors of the slowly cooked vegetables and made it dance on the tongue. I have loved soup ever since.

This mushroom soup recipe combines dried and fresh mushrooms with vegetable stock and cream for an indulgent and warming dish that is hard to beat.

Onion and celery

Onion and celery

Portobellini mushrooms

Portobellini mushrooms

Mushroom soup
 
Prep time
Cook time
Total time
 
Creamy mushroom soup
Author:
Recipe type: Soups
Cuisine: International
Serves: 4 servings
Ingredients
  • 4 dried porcini or shitake mushrooms
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter
  • 250 grams portobellini mushrooms, reserve 3 for garnish
  • 250 grams white button mushrooms, reserve 3 for garnish
  • 100 grams oyster mushrooms, reserve 2 for garnish
  • 1 onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 cloves garlic, finely sliced
  • 1 litre chicken or vegetable stock
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 1 teaspoon fresh thyme or parsley (they have different flavors so choose one only)
  • 2 tablespoons butter, divided
  • 1 tablespoon flour
  • 100 ml cream
  • ½ lemon, zest and juice
  • extra chopped parsley for garnish
Instructions
  1. In a small bowl, cover the dried mushrooms with a cup of boiling water to completely submerge them and let soak for at least 20 minutes until ready to be added to the soup.
  2. Remove and discard the fresh mushroom stems and chop the caps into a small dice.
  3. In a pot, melt the butter in the oil and add the onion and celery and sweat for 10 minutes.
  4. Next, add the chopped mushrooms and sauté for 10 minutes before adding the sliced garlic.
  5. When the mushrooms start to release their liquid, add the soaked dried mushrooms that have been chopped up and continue cooking until all the liquid has disappeared.
  6. Add the strained soaking liquid to the mushrooms in the pot with a teaspoon of salt and pepper to taste.
  7. Add the stock and parsley and then bring to the boil and reduce the heat to a simmer for 20 minutes, then remove from the heat.
  8. Set aside a cup of the broth without any mushroom pieces for the roux.
  9. Finely slice the reserved mushrooms and sauté in a hot pan with 1 tablespoon of butter until browned at the edges.
  10. Remove the mushrooms from the pan and add the other tablespoon of butter.
  11. To the melted butter add a tablespoon of flour and stir quickly to cook the roux.
  12. Add the reserved broth a little at a time and whisk continuously until the sauce is thick and smooth.
  13. Add the cream and simmer for another minute.
  14. Blend the soup with an immersion blender or in a stand blender until smooth, adjusting the seasoning if required.
  15. Add the creamy roux to the soup and blend again.
  16. Return the soup back to the heat until it comes to a bubble, before serving.
  17. To serve, garnish with a few sliced mushrooms, a sprinkling of parsley, a pinch of lemon zest and a squeeze of lemon juice in the centre of each bowl. A few slices of crusty bread on the side will be good too.

 

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52 Comments

  • Reply
    Heather
    September 10, 2015 at 7:03 am

    This looks amazing .. I can’t wait to try it!!!

    • Reply
      Razena
      September 10, 2015 at 12:16 pm

      Thanks Heather. Let me know what you think 🙂

  • Reply
    Ciao florentina
    September 9, 2015 at 4:26 am

    I love mushrooms and making a soup out of them is such an amazing way to enjoy them and get lots of nutrition. Love it!

    • Reply
      Razena
      September 9, 2015 at 3:28 pm

      Thank you 🙂

  • Reply
    Michelle@healthiersteps
    September 7, 2015 at 1:56 am

    Sounds so creamy and comforting, can’t wait to try!

    • Reply
      Razena
      September 7, 2015 at 10:30 am

      I hope you like it 🙂

  • Reply
    Patti @ CooksRecipeCollection.com
    September 6, 2015 at 11:33 pm

    This looks so yummy and delicious. I just love homemade soups.

    • Reply
      Razena
      September 6, 2015 at 11:53 pm

      Thanks Patti 🙂

  • Reply
    Brian Jones
    September 6, 2015 at 11:04 am

    Mushroom soup is one of my favourite dishes and this sounds excellent, I think I would add some dried mushrooms in some water just to intensify the flavours a litke as I cant get oyster mushrooms here very often 🙁

  • Reply
    Hillary Reeves
    September 6, 2015 at 2:30 am

    Mmm I love mushrooms. Such an awesome way to pack lots of mushroom flavor in one meal!

    • Reply
      Razena
      September 6, 2015 at 6:26 am

      They are so versatile and add a lovely flavor to most dishes 🙂

  • Reply
    Faye Moore Wilkerson
    September 6, 2015 at 2:09 am

    I have never made mushroom soup, but this looks delicious. Pinned to try.

    • Reply
      Razena
      September 6, 2015 at 6:26 am

      I hope you like it as much as I do 🙂

  • Reply
    Oana @AdoreFoods
    September 5, 2015 at 3:17 pm

    Looks soooo good! I love mushrooms and I tend to add them in most of my dishes. Funny thing, I never made mushroom soup before. Saved to try it

    • Reply
      Razena
      September 5, 2015 at 8:15 pm

      I do the same. They add a lovely earthy flavor to most foods 🙂

  • Reply
    Rosemary @anitalianinmykitchen
    September 4, 2015 at 8:11 pm

    Mushroom soup is one of my favourites, I have never made it myself but I look forward to trying your recipe.

    • Reply
      Razena
      September 4, 2015 at 9:09 pm

      It’s one of the easiest soups to make and I think that’s probably why many of us have never tried it ourselves. It took me a long time and many unsatisfying mushroom soups outside before I finally did it myself… and I am happy that I finally did.

  • Reply
    J @ A Hot Southern Mess
    September 4, 2015 at 4:56 pm

    Yum! My grandmother used to make a soup that looked very similar to this one and it was delicious! I can only imagine how yummy this soup tastes!

    • Reply
      Razena
      September 4, 2015 at 4:57 pm

      🙂 I hope you try it sometime and let me know if it comes anywhere close to the memory of your grandma’s soup 🙂

  • Reply
    Molly Kumar
    September 4, 2015 at 11:44 am

    WoW, with 3 different kind of mushrooms added, the taste would be delicious.

    • Reply
      Razena
      September 4, 2015 at 12:40 pm

      It is quite special 🙂

  • Reply
    Platter Talk
    September 3, 2015 at 11:14 pm

    Tantalizing, indeed! This mushroom soup looks fantastic.

    • Reply
      Razena
      September 4, 2015 at 12:40 pm

      Thank you 🙂 I hope you try it sometime.

  • Reply
    Tina Marie
    September 3, 2015 at 6:29 pm

    This is what I call Mushroom soup – not that stuff you get from a can! Yours sound so delicious.

    • Reply
      Razena
      September 3, 2015 at 6:57 pm

      Thank you. I love that it doesn’t split when you reheat the leftovers 🙂

  • Reply
    Rachel @ Simple Seasonal
    September 3, 2015 at 5:58 pm

    This recipe sounds so good! I remember the first time I tried mushroom soup. At first I was skeptical, but thought I’d give it a go because I found myself in Kennett Square, PA, for an unrelated to mushroom reason. (This little town is apparently the mushroom capital of the world) Well, after that I decided that mushroom soup is amazing! You’ve inspired me to give making my own mushroom soup a try!

    • Reply
      Razena
      September 3, 2015 at 6:58 pm

      I’m sure you won’t be sorry. Homemade mushroom soup is so flavorful and perfect for cooler weather.

  • Reply
    Byron Thomas
    September 3, 2015 at 5:02 pm

    I’ve been looking for a good mushroom soup recipe. This one looks fantastic. I love the deep colour!

    • Reply
      Razena
      September 3, 2015 at 6:56 pm

      You are too kind. I hope you try it 🙂

  • Reply
    Melanie @ Nutritious Eats
    September 2, 2015 at 11:33 pm

    That sounds delicious. I have only used dried mushrooms once and they really do pack the flavor.

    • Reply
      Razena
      September 3, 2015 at 4:06 pm

      🙂 Thank you. The dried mushrooms add a depth of flavor that you don’t get in the fresh mushrooms.

  • Reply
    Chris @ SimpleFood365
    September 2, 2015 at 10:58 pm

    Oh, this sounds so good! I love a good mushroom soup and this one is anything but typical! YUM!

    • Reply
      Razena
      September 3, 2015 at 4:07 pm

      Thank you 🙂 I hope you try this recipe 🙂

  • Reply
    Leslie
    September 2, 2015 at 5:10 pm

    Mushroom soup can either have a great depth of flavor or be a little flat. This recipe is clearly packed with flavor, browned butter and assorted mushrooms, yum!!

    • Reply
      Razena
      September 2, 2015 at 6:36 pm

      Agreed. You can’t go wrong with fresh and flavorful ingredients.

  • Reply
    Sarah
    September 2, 2015 at 4:28 pm

    I have a confession to make….I’ve never had mushroom soup before! This sounds too good to pass up though so I’m going to have to give it a try

    • Reply
      Razena
      September 2, 2015 at 6:37 pm

      🙂 I don’t blame you, since more often than not it looks like dirty dishwater (homemade or bought). This soup has a lovely rich earthy tone and flavor so even if you’ve never had it before, you will certainly want to make it again.

  • Reply
    Noor
    September 2, 2015 at 3:02 pm

    Mushroom soup is one of my absolute favs. But I’ve only ever had it in restaurants. I reckon with this amazing recipe, it’s time to make it at home 🙂

    • Reply
      Razena
      September 2, 2015 at 6:33 pm

      Try this and I am sure you will never want it at a restaurant again 🙂

  • Reply
    Claudia | Gourmet Project
    September 2, 2015 at 2:07 pm

    cozy + delicious, perfect combo!

    • Reply
      Razena
      September 2, 2015 at 6:34 pm

      Indeed!

  • Reply
    Renee
    September 2, 2015 at 11:17 am

    Homemade mushroom soup is so good! I always thought I’d didn’t like mushroom soup, and I didn’t until I finally had it homemade.

    • Reply
      Razena
      September 2, 2015 at 1:06 pm

      Generally I find that canned soups taste tinny and have a weird aftertaste, and so do many restaurant versions. Homemade tastes so much better and you know exactly what is in it.

  • Reply
    foodlovinfamily
    September 2, 2015 at 3:41 am

    Sounds yummy! I love mushroom soup and this recipe sounds great.

    • Reply
      Razena
      September 2, 2015 at 1:04 pm

      It tastes lovely, so I hope you try it some time 🙂

  • Reply
    Judy@ImBoredLetsGo
    September 2, 2015 at 3:14 am

    Oh my, this sounds good! My husband’s favorite soup is cream of mushroom and I’ve never made it for him. Printed this off and it’s going on the menu soon!

    • Reply
      Razena
      September 2, 2015 at 1:03 pm

      I hope you make it for him and let me know if he likes it 🙂

  • Reply
    Marisa Franca @ All Our Way
    September 2, 2015 at 1:18 am

    Soup is the best comfort food. I love collecting great recipes for soup. Thank you!!

    • Reply
      Razena
      September 2, 2015 at 9:26 am

      You are most welcome. As a child the only soup I loved was mushroom soup, although my mother never made it. This one comes closest to my childhood memory.

  • Reply
    Cassandrea @ chewsandbrews.ca
    September 1, 2015 at 11:14 pm

    One of my favourite soups is mushroom soup! Yet, I have never tried to make it myself! I am hanging on to this recipe!! Looks delicious!

    • Reply
      Razena
      September 2, 2015 at 9:26 am

      That was me until a few months ago 🙂 I hope you try it and let me know how it turned out.

  • Reply
    Lorelai Victoria
    June 8, 2015 at 9:17 am

    YUM’d! This looks delicious. A definite must try! Please come share your blog posts over at the Home Matters Linky Party! We’d love to have you for a visit. The Door is OPEN. http://lifewithlorelai.com/2015/06/04/home-matters-linky-party-40/ 🙂

    ~Lorelai
    Life With Lorelai

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