Bring on the splashes of white wine, the homemade broth (you, yes YOU can do it! so simple!), the thinly sliced garlic and shallot, and this is now basically the scent we want in our homes forever. Who knew that such a simple, luxurious little creamy mushroom soup could boast big, deep, earthy flavor? It’s got a velvety broth with tiny elegant little mushroom slivers throughout to remind you who the hero of this soup is. I only made half the recipe, and it made more like 6 servings than 4.This mushroom soup is a whole mood, a vibe, a lifestyle. I found the 'bite-sized' pieces to be too big it's more like a chowder than a 'cream.' I pulsed it with an immersion blender, and it made the consistency a bit soupier, which I liked. I omitted the leeks because I didn't have any on hand, and I added a hit of cayenne pepper. The flavour was wonderful and the torn croutons a nice little twist. I can’t wait to try it with other types of mushrooms that aren’t currently available to me. I did add a bit more garlic, and plenty of freshly ground black pepper. This turned out so good! I did half of the recipe, and it turned out great. I added ground hot turkey Italian sausage. However, I did tweak a little bit to my Cajun liking. This is a fabulous recipe! This is the best cream of mushroom soup I’ve ever had.

However, with a few adjustments I think it’ll be incredible the next time I try it. I would also put in a little less wine the next time, as the taste kind of reminded me of risotto. It was a bit too much dairy for my liking. Before adding the flour, make sure the wine has completely evaporated- otherwise things are going to clump. I used a large iron/ceramic pot and it was perfect. You really want the mushrooms to brown and non-stick pans just don’t cut it. Made this for the first time today and followed the recipe to the letter with one exception: I swapped the chicken broth for veggie broth. Should have just eaten them sautéed on toast. I might add a bit more white wine as well. I will be making this again when I have some of my extra oysters or Chantrelles since the season is just starting. I also added aim a teaspoon of Caveders Greek Seasoning and a tablespoon of my homemade mushroom salt. For this first try, I used 2 pounds of extra Maitake/Hen of the woods needing to be cooked. I am a gourmet mushroom farmer so I have access to many kinds of mushrooms. I could definitely smell the wine and mushrooms cooking together, but the wine needed to be stronger so I doubled the wine! Perfect! I love this recipe! I lost my olfactory senses and am trying to get them back. Step 4ĭivide soup among bowls, then top with toasted breadcrumbs and a few twists of pepper. Transfer breadcrumb mixture to paper towels. Add breadcrumbs and cook, stirring often, until golden brown and crisp, 7–10 minutes. Cook remaining 2 garlic cloves and 2 thyme sprigs, stirring occasionally, until garlic begins to brown, about 2 minutes. Heat remaining ¼ cup oil in a large skillet over medium. Meanwhile, pulse bread in a food processor until coarse crumbs form season with salt and pepper. Remove thyme and bay leaf, season with salt and pepper, and add reserved 1 cup mushrooms. Simmer, uncovered, until soup thickens to a heavy cream consistency, 25–35 minutes. Add bay leaf, 3 thyme sprigs, and mushrooms (not including the 1 cup) and any accumulated juices. Whisk in stock, cream, and milk and bring to a boil. Stir in flour and cook until vegetables are coated, about 1 minute.

Add wine and cook, stirring, until liquid is evaporated, 2–3 minutes. Cook shallots, leek, butter, and half of garlic, stirring occasionally, until vegetables are softened but not browned, 4–6 minutes. Set aside 1 cup mushrooms transfer remaining mushrooms to bowl. oil, remaining mushrooms, and salt and pepper. Season with salt and pepper and transfer to a medium bowl. Toss and continue to cook, tossing occasionally, until browned on both sides and tender, 4–5 minutes more. Cook half of mushrooms, undisturbed, until browned underneath, 3–4 minutes. oil in a large heavy pot over medium-high.

Cream of mushroom soup recipes