Rich, intense flavors explode in your mouth with my Mushroom Soup recipe. As a side dish or soup entrée, this one delivers a wallop of taste.
This hearty Mushroom Soup packs a heavy dose of flavor. (All photos credit: George Graham)
It goes without saying that I’m a meat-lover, but from time to time, my wife requests an all-vegetable dinner. Okay, I’m in. But with bold and meaty flavors, my Mushroom Soup is one of those dishes that appeals to the carnivore in me.
Any variety of fresh mushrooms works in this recipe.
If you have access to exotic varieties of wild mushrooms, then by all means, please amp up this recipe with the best you can forage or purchase. But for most, it’s the supermarket produce aisle and a ready supply of easily accessible portobello, button, and shitake mushrooms. Nothing fancy here, but with a bit of white wine, a pinch of fresh thyme, and a splash of rich cream, my Mushroom Soup just might fight for the center-of-the-plate spotlight.
- 8 tablespoons (1 stick) unsalted butter
- 1 cup diced yellow onion
- ½ cup diced celery
- 1½ pounds chopped portobellos mushrooms
- 1½ pounds chopped white button mushrooms
- 1 pound chopped shitake mushrooms
- ½ cup dry white wine
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme
- 1 teaspoon ground white pepper
- 1 teaspoon dried Italian seasoning blend
- 1 teaspoon kosher salt
- 6 cups chicken stock
- 1 cup heavy whipping cream
- Sprigs of fresh thyme
- In a heavy pot with a tight-fitting lid over medium-high heat, add the butter. Once melted, add the mushrooms and cook for 10 minutes, stirring frequently. Remove 1 cup of the chopped mushrooms for later use.
- Add the onions and celery and sauté until the onions turn translucent, about 5 minutes.
- Add the wine and continue stirring until the wine reduces, about 3 minutes.
- Add the garlic, thyme, white pepper, Italian seasoning, and salt and combine.
- Add the chicken stock and bring to a boil. Lower the heat to a simmer and cook for 30 minutes.
- Blend the soup mixture with an immersion blender (or blender) until completely smooth, and add the cream. Stir until combined and bring to a simmer.
- Serve the soup in bowls and add a portion of the reserved chopped mushrooms along with a sprig of fresh thyme.
This simple soup is complex in flavor; you’re gonna love it.
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So delicious George. We are adopting a VEGAN diet at present and substituted oil for butter, vegetable broth and coconut milk for cream. It all worked beautifully. Thank you for your continuous inspiration.
Hey Rachel-
Thanks for testing the vegan substitutions; good to know it is just as tasty. All the best to you and your family.
Thank you for your input! I was wondering how to make substitutions and whether they would result favorably.
I made this a couple days ago…puts store bought soup to shame!! Thanks for this recipe and all of the others, All and I mean All the ones I have cooked are fantastic. Thanks George and the rest of your crew.
Hey Dan – Thanks for the kind words. All the best.