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Mushroom Soup Recipes

Sumptuous Mushroom Soup Recipes to Make Your Meals Happier

Mushrooms are used to prepare a variety of delicacies, throughout the world. You can prepare a number of sumptuous dishes by using them. A mushroom soup is sumptuous and rich in vitamins and other essential nutrients. Here are some easy recipes that you can try at home.
Reshma Jirage
Last Updated: Jul 21, 2017
Mushrooms are often used in various dishes to add a spongy texture and delicate flavor. They are rich in proteins, vitamins such as B, C, D, and other essential nutrients. There are different types, out of which some species, such as button and meadow are edible.
Mushroom Soup
They can be used in soups, sauces, stir-fry dishes, stews, pizza toppings, pasta accompaniments, and salads. You can make various types of nutritious soups using them. Given below are some recipes that you can try at home.
With Cream
Cream of Mushroom Soup
  • Regular White Mushrooms, (cleaned, quartered and sliced) 1 lb.
  • Unsalted Butter, 1 tbsp.
  • Lemon Juice, 1 tbsp.
  • Bay Leaf, ½
  • Shallots, (minced) 2 tbsp.
  • Heavy Cream, 2 cups
  • Fresh Thyme, (chopped) 1 tbsp.
  • Salt, 1 tsp.
  • Chicken Stock, 1½ cup
  • Fresh Ground Pepper, ½ tsp.
  • Cornstarch, (dissolved in 1 tbsp. water) 1 tsp.
  • Parsley, (minced) for garnishing
Coarsely chop mushrooms and put them in a food processor along with lemon juice. Melt butter in a saucepan and lightly fry the shallots over a medium heat. Then add mushrooms, bay leaf, and thyme. Fry over a moderate heat for about 10-15 minutes. Then add salt, cream, pepper, and chicken stock. Bring it to boil.
Then reduce the heat and let it simmer for about 20 minutes. Add cornstarch and let it simmer for about 10 minutes, while stirring continuously. Correct seasoning and add more lemon juice, in case you want a tart flavor. Sprinkle with a little parsley before serving.
Basic Soup
mushroom soup in bowl
  • Button Mushrooms, 12 oz.
  • Butter, 4 tbsp.
  • Light Chicken Stock or Broth, 4 cups
  • Small Onion, (thinly sliced) 1
  • Salt and Pepper, as per taste
  • Flat Parsley, 1 sprig
  • High-quality Sherry, 2 oz.
In a medium saucepan, melt 2 tbsp. butter over a medium heat and then add onion. Cook until the onion becomes soft and translucent. Then add mushrooms and remaining butter. Cook the mixture for about 8 minutes, taking care that onion doesn't turn brown. Add chicken stock with a continuous stirring and then add parsley. Bring it to boil. Immediately reduce heat and allow it boil slowly for about an hour.
Then remove the parsley and discard. Let the soup cool for a few minutes and carefully blend it in a blender, at a high speed, until it becomes smooth. Then transfer it to a pot and season with pepper and salt. Boil it slowly, once again. Add sherry, mix it well and serve immediately.
With Chestnuts and Roasted Fennel
  • Small Fennel Bulbs, (stalks removed, halved lengthwise) 6
  • White Button Mushrooms, (wiped of grit and coarsely chopped) 1 lb.
  • Chanterelle Mushrooms, (wiped and coarsely chopped) 1 lb.
  • Oyster Mushrooms, (wiped and coarsely chopped) 1 lb.
  • Chicken Stock, 3 qt.
  • Cooked Chestnuts, 1 lb.
  • Heavy Cream, ½ cup
  • Large Onion, (chopped) 1
  • Fresh Thyme Sprigs, (leaves stripped from the stem) ½ bunch
  • Unsalted Butter, ¼ cup
  • Garlic Cloves, (minced) 4
  • Sea Salt and Freshly Ground Black Pepper
  • Extra-virgin Olive Oil
  • Fresh Chives, (chopped) (for garnishing)
Preheat the oven to 400° F. Put the fennel halves with cut-side up in a baking dish. Moisten it with enough olive oil to come up halfway. Then season it with a sufficient quantity of pepper and salt. Roast it for about 30 minutes, or until it becomes tender. Roasted fennel is a base for the soup; hence, it should be soft enough to cut with a spoon.
Melt butter in a large pot over a medium heat and then add garlic and onion. Fry it for about 4 minutes, until it becomes translucent. Add thyme into the pan along with the mushrooms and then season it with pepper and salt. Cook for about 10-15 minutes, with constant stirring. Then add chestnuts and cook for a few more minutes, until they get a nice color. Remove about 1 cup of mixture and save it for garnishing the soup.
Pour the stock into a pot and bring it to boil. Reduce the heat to medium-low and boil slowly, uncovered for about 15 minutes. Stir it occasionally. Remove it from heat and make a puree of the soup using a blender, until it becomes smooth. Add cream to offer a rich flavor. Then simmer gently for about 5 minutes. Add pepper and salt to taste. Before serving, garnish it with the reserved mushrooms and chestnuts. Sprinkle chopped chives and roasted fennel on top of the soup.
Even though these recipes demand a little hard work, the end result is just heavenly.