Creamy mushroom soup recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Mushroom soup
- Cream of mushroom soup
You can vary this fresh mushroom soup as much as you like by using different types of mushrooms, or just adding milk instead of cream. Try a pinch of grated nutmeg if you prefer it to cinnamon.
395 people made this
- 50g butter
- 150g chopped shiitake mushrooms
- 100g chopped portobello mushrooms
- 2 shallots, chopped
- 2 tablespoons plain flour
- 400ml chicken stock
- 125ml double cream
- 125ml full fat milk
- salt and pepper to taste
- 1 pinch ground cinnamon (optional)
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Melt the butter in a large saucepan over medium-high heat. Cook the mushrooms and shallots for about 5 minutes, or until soft. Stir in the flour until smooth. Gradually add and stir in the chicken stock. Cook, stirring, for 5 minutes, or until thick and bubbly.
- Stir in the cream and milk, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
Reviews & ratingsAverage global rating:(314)
Reviews in English (245)
absolutely great! very easy to make and you don't need to be too exact with amounts - i just used extra milk rather than cream and it's still beautifully creamy. thoroughly recommend this recipe.-26 Mar 2010
I just made this soup and it was loved by all the family, from my 1 year old to my partner who usually has some critisism of anything I make. This time there was not one bad comment from anyone. I had a lot of mushrooms to use up so I more than doubled all the ingredients except the cream and milk and it came out beautifully!!! Will definately be making again-28 Feb 2012
just made it, tastes very good.I did not measure anything other than 800ml of veg stock. I used 2 kinds of mushrooms, 1 onion, and left over double cream. Used the blender to give a nice texture!-13 Jan 2012
- 4 tablespoons extra-virgin olive oil, divided
- 1 cup diced shallots
- ½ cup diced celery
- 5 cups sliced shiitake mushroom caps (about 10 ounces), divided
- 5 cups sliced baby bella mushrooms (about 10 ounces), divided
- ½ cup dry sherry
- 3 cloves garlic, minced
- 4 cups diced peeled Yukon Gold potatoes (about 1 pound)
- ½ teaspoon dried thyme
- 3 cups "no-chicken broth" or mushroom broth
- 1 cup water
- ½ cup walnuts, finely chopped
- Pinch of salt
- 2 teaspoons sherry vinegar
- ½ teaspoon ground pepper
- 2 tablespoons sliced fresh chives
Heat 3 tablespoons oil in a large pot over medium heat. Add shallots and celery cook, stirring occasionally, until tender, about 3 minutes. Add 4 cups each shiitakes and baby bellas, sherry and garlic cook, stirring occasionally, until the mushrooms are soft and the liquid has evaporated, about 5 minutes. Stir in potatoes and thyme cook for 1 minute. Add broth and water. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.
Meanwhile, coarsely chop the remaining 2 cups mushrooms. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the mushrooms and cook, stirring often, until soft, about 2 minutes. Add walnuts and salt. Cook, stirring occasionally, until hot, about 1 minute more.
Puree the soup with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Stir in vinegar and pepper.
Serve the soup topped with the mushroom-walnut mixture and chives.
To make ahead: Prepare soup (Steps 1 & 3) and topping (Step 2) refrigerate separately for up to 3 days.
Creamy Steak and Mushroom Soup Recipe
- 3 tablespoons olive oil, divided
- 1 1/4 pound round steak
- 1 onion, roughly chopped
- 3 cloves garlic, chopped
- 3 cups sliced crimini mushrooms (about 6 large mushrooms)
- 2 tablespoons flour
- 2 cups beef broth
- 1 cup vegetable broth
- 1 tablespoon Worcestershire sauce
- 2 medium russet potatoes, diced
- 1 1/2 cups half and half
- 2 tablespoons chopped fresh tarragon (remove leaves from stems then chop)
- kosher salt and fresh cracked pepper to taste
Heat 1 tablespoon of olive oil in a large pot over medium heat. Season the steak with salt and pepper. Cut the steak in half. Cook 1 half in the pot until browned, about 3 minutes per side. Transfer to a plate. Add another tablespoon of olive oil to the pot. Cook remaining half of steak until browned, about 3 minutes per side. Transfer to same plate and set aside to rest.
In the same pot, add the remaining tablespoon of olive oil, the onion and the garlic. Cook 5 minutes or until browned. Add sliced mushrooms and cook until softened, about 5 minutes.
Sprinkle flour over the mushroom mixture. Cook 1 minute.
Pour in beef, vegetable broth and Worcestershire sauce. Scrape any brown bits from the bottom of the pan. Bring to a boil. Reduce heat to medium-low and add potatoes.
Cut steak into bite size pieces. Return steak and any juices from the plate to the pot. Simmer soup for 30 minutes. Potatoes should be soft.
Slowly stir 3 tablespoons of soup broth into the half and half to temper it. Slowly stir tempered half and half into the soup. Cook for about 10 more minutes.
Stir in fresh tarragon. Season to taste with salt and pepper. Serve.
Hopefully, many of you are enjoying hot and sunny summer weather right now, but I bet a few of you will have a couple of days where you'll crave a warm, comforting dish in the coming months. I hope this satisfies that craving. Enjoy!
Leave a Comment Cancel Comment
Thank you for this recipe. Today it rained all day and it’s cold and dreary. I was craving a hot soup and this was perfect as I had a piece of steak that needed to be cooked so this worked out perfect
You’re so welcome, Judy! Happy you liked it!
This soup was incredible, my husband loved it . Thank you for sharing .
WOW! This soup was amazing! I made it last weekend and oh how comforting and delicious! This is recipe is defintinely a keeper!
Thank you Denise! I am glad that you enjoyed this soup! :)
Omg! I tried this recipe and it was delicious! (I also live in Seattle, and also realized that this week was not the sunniest week to bbq!)
I used different mushrooms and (a lot of different mushrooms since I didn’t have enough of one kind
) used sweet basil instead of tarragon, but it still came out great ^_^
You are welcome Nancy! This week was definitely not the best week to BBQ in Seattle, but it has been the perfect week for soup! It is nice to hear that you enjoyed this and your additions sound lovely. I love all different kinds of mushrooms, they each have their own wonderful flavor but many work well together. I bet a variety was great in this recipe.
well done! looks and sounds fantastic.
Des, The site looks very fresh and inviting. Well done!
I just happen to have some strip steak left over and may have to try this soup. It looks great!
The web site looks great and the photographs are pristine.
I plan to blog about it later in the week.
Also, I plan to share with others on my listserv.
I hope you don’t mind. My character in my book is named Ambrosia.
Thanks for sharing!
- 1 pound chanterelle mushrooms, cleaned and trimmed, trimmings reserved (see note)
- 1 1/2 quarts low-sodium homemade or store bought chicken broth
- 7 tablespoons butter, divided
- 1 1/2 medium shallots, thinly sliced (about 1 cup), plus 1/2 shallot minced (about 2 tablespoons)
- 3 medium cloves garlic, thinly sliced (about 1 tablespoon
- 1 tablespoon flour
- 1 cup dry sherry or white wine
- 2 bay leaves
- 6 thyme sprigs, plus 1/2 teaspoon picked thyme leaves
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
Set 1/2 cup mushrooms aside for garnish. Place mushroom trimming in a medium saucepan. Add chicken stock and bring to a boil. Reduce to a sub-simmer and keep warm.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring frequently, until very soft but not browned, about 8 minutes. Add mushrooms (except or garnish) to pot and cook, stirring frequently, until excess liquid evaporates and mushrooms start to sizzle, about 10 minutes.
Add flour and stir to incorporate. Cook for 30 seconds. Add sherry or white wine and cook, stirring constantly and scraping bottom of pan, until thick and syrupy, about 1 minute. Place a fine mesh strainer over the soup and pour the mushroom-infused broth through it. Discard mushroom scraps. Add bay leaves and thyme sprigs. Bring soup to a simmer and adjust heat to maintain a bare bubble. Let simmer for 30 minutes.
Discard bay leaves and thyme and transfer soup to a blender. Close blender and blend, starting on low speed and slowly getting faster. Once blender is at full speed, add four tablespoons butter, 1 tablespoon at a time, until fully incorporated. Continue blending until completely smooth. Rinse out pot and pour soup back into it through a chinois or fine mesh strainser. Season to taste with salt and pepper.
To serve, heat oil in a medium saucepan over high heat until lightly smoking. Add reserved mushrooms and cook, tossing continuously, until browned, about 2 minutes. Add minced shallots and thyme sprigs and toss until fragrant, about 15 seconds. Add 2 tablespoons water and the remaining tablespoon of butter. Remove from heat and season with salt and pepper.
Ladle soup into warm bowls and top with sautéed mushroom mixture. Serve immediately.
Heat oil in a large Dutch oven or other heavy pot over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Stir and continue to cook, tossing occasionally, until golden brown all over, 5–7 minutes longer. Using a slotted spoon, transfer mushrooms to a plate, leaving oil behind.
Add onion and shallots to pot season with salt. Cook, stirring often and reducing heat as needed if beginning to brown, until very soft, 8–10 minutes. Add garlic and continue to cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add wine and cook until almost completely evaporated, about 1 minute. Add 5 cups water and return mushrooms to pot. Bring to a simmer.
Transfer 2 cups soup (including some mushrooms) to a blender and add cashews and miso. Purée until very smooth. Stir back into soup. Simmer, stirring occasionally, until flavors have melded, 10–15 minutes. Season with salt and pepper.
Garlicky Oil and Assembly
Bring oil, garlic, thyme, and pepper to a simmer in a small saucepan over medium heat. Simmer gently until garlic is tender and just turning golden around the edges, about 3 minutes. Season with salt.
To serve, ladle soup into bowls and drizzle with garlicky oil.
How would you rate Creamy-ish of Mushroom Soup?
Ok this is insane. Absolutely craveable. Only thing I changed was I probably about doubled the amount of cashews. Everything else I did exactly. Jeezes SO GOOD
One of the best soups I have ever made. I was shocked by the bad reviews. I assume they are using water which seems like a dumb ingredient in soup. I soak some dried porcini in a cup of water and use that along with 4 C of homemade veggie stock in place of the 5 C of water. Flavorful and delicious - perfect healthy vegan meal!
This was absolutely delicious. One of the best meals from bon appetit! I added a little of nutritional yeast and lots more herbs to the tempering. I didn't have wine so I substituted white balsamic vinegar.
This soup is just perfect! French methods with oriental feeling! Instead of shiitake i used variety of forest mushrooms that i collected in the forest last autumn. With an eggs, some chives, corn and noodles it could easily taste like vegan ramen as well. Thanks for that recipe!
I'm not a fan of cashews, really. Could chickpeas be substituted? Or perhaps a bean, like canellini or great northern? I'm aslo aware that some of my fiends have allergies to tree nuts, so this recipe would be no-go as written. Likewise, Iɽ much rather have a brother or stock, preferably vegetable, than water. Broth or stock brings so much flavor water, no.
delicious! along with other reviewers doubled the miso and will next time double mushrooms. so happy to have this recipe, I would not have figured such a healthy one out for myself.
This recipe is missing liquids. No mention of broth or water
The recipe was a good start but needed some help. I definitely recommend soaking the cashews--I soaked in hot water for 25 mins and they were still a little grainy when blended, so I can't imagine what it would be like to use unsoaked cashews. I also used stock instead of water, added a clove of roasted garlic (would use more in future) to the puree, and--since I confess I was lazy and did not make the oil--added a teaspoon of thyme, couple pinches of oregano, some chili flakes and a couple squeezes of lemon at the end. Doing all that made the result pretty tasty.
Souper (hehe get it) creamy and delish soup without feeling heavy. I had some difficulty getting the cashews completely smooth in the blender (probably should invest in an immersion blender), but will just soak the cashews earlier. Would use broth instead of water. BA often uses water instead of broth for blended soups but it always seems like it’s missing something. Also would reserve some mushrooms to put on top because they are beautiful and I would like to preserve the crispyness.
Incredibly delicious. Felt like a dish I would get at a fancy restaurant without being complicated to make. I used 4 cups of broth instead of 5. The garlicky oil was the cherry on top!
We all loved this soup. Will not hesitate to make it again
fantastic recipe! after reading the reviews (thnx!) i upped the amount of shrooms, garlic and onions. softened the cashews in boiling water for 20 minutes. the garlic oil is great. thanks for a terrific soup on cold chicago nights. ((:
Super easy! I followed the recipe as specified and felt that it came out super flavorful. I will definitely make again.
I made this whole30 by replacing the wine with mostly water and a glug of sherry vinegar. Also added italian sausage. Used a mix of shiitake, maiitake, lions mane, and king trumpet. Was super delicious!
I love this soup. Very easy, going to make homemade green bean casserole with the leftovers.
Sign up and be the first to hear about exclusives, promotions and more!
D'Artagnan 100% Guarantee
Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. Learn more.
- 1 ½ teaspoons extra-virgin olive oil
- 1 large onion, chopped
- 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
- 1 pound cremini mushrooms, sliced
- ½ cup all-purpose flour
- 3 1/2 cups Homemade Chicken Broth, (recipe follows) or 2 14-ounce cans reduced-sodium chicken broth
- 1 cup reduced-fat sour cream
- 1 cup low-fat milk
- Salt & freshly ground pepper, to taste
- Lemon juice, to taste
- Dry sherry, to taste (optional see Note)
Heat oil in a Dutch oven or soup pot over low heat. Add onion and cook, stirring until soft and translucent, 5 to 7 minutes. Add thyme and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes.
Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually whisk in broth, scraping up any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.
Combine sour cream and milk whisk into the mushrooms. Season with salt and pepper. Gently heat until the soup is hot but not boiling. Just before serving, stir in lemon juice and sherry (if using).
Creamy Mushroom Soup Recipe Wolfgang Puck Copycat
Creamy Mushroom Soup Recipe Wolfgang Puck Copycat – light, creamy, lemony, with tender slices of meaty mushroomy, sprinkled with fresh parsley.Easy to make, with just a few simple ingredients and ready in 30 minutes.
This Creamy Mushroom Soup Recipe Wolfgang Puck Copycat is by far my all time favorite mushroom soups.
Ever since I tried it on a trip to Vegas a few years ago and then recreated it in my kitchen, I haven’t even thought of making a different mushroom soup.
This is now my go to recipe, when it comes to mushroom soup.
It is perfect for lunch, dinner or a party.
Tastes great, even when cold (at least to me).
The recipe is pretty basic, doesn’t require complicated techniques, fancy ingredients or a lot of time.
Ready in 30 minutes and no blending required!
The most time consuming part is cleaning and slicing the mushrooms, but you know what?
You can always get pre-sliced mushrooms.
The wonderful flavors in this Creamy Mushroom Soup Recipe Wolfgang Puck Copycat come from the combination of the thyme, lemon and juices released from the mushrooms.
Using half and half to add some creaminess to the other simple ingredients makes this soup taste heavenly!
Mushrooms, done right
Emily was kind of a late bloomer when it comes to mushrooms. It was only a few years ago that she realized that she does, in fact, enjoy them, but only if they’re cooked, and prepared in certain ways. A raw white button mushroom, of the kind you might encounter in a deli salad, has the appearance and flavor of earthy, moldy, damp styrofoam. No bueno. Also mushrooms that have been cooked at a low temperature until they get soggy and slimy aren’t doing themselves any favors, either. But, once you cook a mushroom properly, over high heat, not moving it around too much, magic happens. It becomes beautifully brown, caramelized and develops complexity of flavor and texture. Toss in some fresh herbs, a little wine or sherry and a pat of butter … sheer heaven piled on a slice of toast or tucked inside an omelette.
Now that we have pierced the secret veil of mushroom cooking, we’ve become much more open to trying different varieties, cooked different ways. Here, we use a combination of crimini (sometimes called baby Bellas, or chestnut), and shiitake. If either of those aren’t available or too expensive, you can use whatever variety looks good — even white button mushrooms would be delicious here. For an extra punch of mushroomy richness, we also use dried porcini, which have a deep woodsy flavor. And don’t waste the liquid they reconstitute in, it’s packed with flavor too (though you will want to filter out the sandy silt that collects at the bottom).
Creamy Kale and Mushroom Soup
This creamy kale and mushroom soup is a perfect vegetarian dinner recipe that you can whip up any night of the week. It’s so easy to throw together and tastes amazing!
This recipe for creamy kale and mushroom soup is not too difficult to prepare at all! I simply sauté a diced onion and a lot of mixed mushrooms, about a pound and a half, until very well-browned. I add flour and then whisk in warm milk. Finally, I add stock and spices and then diced, peeled potatoes. After the potatoes are fork-tender, I throw in a big pile of washed, chopped kale. You can curly kale or Lacinato kale, depending on your preference.
If you don’t have kale, you can use spinach, sliced Swiss chard, or arugula!
This creamy kale mushroom soup is so delicious and easy to prepare. I am definitely adding it to the rotation of meals that I make again and again!
You can add other vegetables or proteins to this kale soup too, such as:
- Green peas
- Roasted red peppers
- Hot Italian sausage
- Shredded chicken
- Diced carrots or celery
It’s such a versatile and easy recipe that you and your family will simply love. If you’re worried about the recipe being too rich, simply replace the milk with stock. It will still be utterly delicious!
Please let me know you liked this recipe by rating the recipe below or dropping a note in the comments. If you decide to make this delicious soup, please tag me on Instagram, so I can feature it on my feed!