Creamy Mushroom Soup

By 51 Comments

Edit Recipe Add Photos

A&M say: With this recipe, MrsWheelbarrow takes a classic home cook recipe and elevates it to elegant dinner party fare. First, she has you make a reinforced stock by simmering the mushroom stems in chicken broth. Then, in a move that evokes the fastidiousness of culinary school, she instructs you to "beautifully and precisely chop" 1 1/2 pounds of mushroom caps into a 1/2-inch dice. Halfway through, you will likely be cursing both her and us, but trust us: it's worth it. And that's really the bulk of the work. The chopped mushrooms slowly cook down with shallots, thyme and rosemary, and then you deglaze them with a generous swig of Cognac, combine the mushrooms with the reinforced stock and finish with a swirl of cream and a heap of freshly chopped chives. The resulting soup is a lovely balance of delicately creamy and intensely mushroomy, with layered undertones of herbs and Cognac. - A&M

MrsWheelbarrow says: I often find amazing mushrooms, both wild and cultivated, at our local farmers market. I've made this soup with cremini, shitake, button, hen of the woods, oyster, chanterelle, and many other local wild types. This soup is velvety and satisfying.

Serves 6

  • 1 pound mixed mushrooms, cleaned, stems separated from caps
  • 1 pound cremini mushrooms, cleaned, stems separated from caps
  • .5 cups minced shallot
  • 6 sprigs thyme
  • 1 sprig rosemary
  • .25 cups cognac
  • 3 tablespoons olive oil
  • Salt & Pepper
  • 4 cups rich homemade chicken stock
  • .25 cups whipping cream
  • .25 cups chopped chives
  1. Rough chop the mushroom stems and simmer them, covered, in the chicken broth for about an hour.
  2. In the meantime, heat the oil in a large skillet, and saute the shallots until transparent. Add the herbs and salt & pepper liberally.
  3. Beautifully and precisely chop the mushroom caps into a 1/2" dice. Add them to the shallots as they are chopped. Keep the heat very low and cook gently until the mushroom liquid is released and reabsorbed. Shake the pan so they don't stick. Remove the thyme and rosemary.
  4. Turn up the heat and add the cognac. Flame it if you're feeling really chef-y. Cook the mushroom cap/shallot mixture down (after cognac) until well reduced and starting to turn a little golden on the edges.
  5. Strain the mushroom stems from the chicken broth.
  6. Add the beautiful mushroom cap and shallot mixture to the strained broth and heat gently.
  7. Swirl in the cream and chives and serve. Or serve in small sipping cups topped with chives and lightly whipped cream, if you want to get fancy.

Tags: fancy, rich

Comments (51) Questions (1)

Default-small
Default-small
Default-small

18 days ago geneva mommy

made this tonight....wonderful!!!! used creme fraiche and added rehydrated dried morills as well as I am a crazy mushroom fan....to be repeated!!!

Default-small

2 months ago Lisacancook

Hi..any suggestions to use inted of crem at end which is low fat?

Img_1045_2

2 months ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I haven't tried substituting yogurt, but that would be an option. (Regarding the cream, I justify it -- tell myself it's only 1/4 cup, which is about 2 teaspoons per serving!)

Lorigoldsby

2 months ago lorigoldsby

You can try fat free half n half...but it has corn syrup as a thickening agent...so you save "fat" calories but you have extra sugar...I agree with Mrs. wheelbarrow, unless you are on a super restrictive diet...cut calories someplace else, or take a walk after dinner!

Image

5 months ago BSmith

Amazing version!

Stringio

7 months ago joyce.ciotti

Christmas Eve dinner always includes mushroom soup. I seriously believe YOUR version will make it's debut this year. ty

Stringio

5 months ago joyce.ciotti

I could not wait.... for the holidays. I served this to close family and it was delicious!!!

Stringio

5 months ago joyce.ciotti

I could not wait.... for the holidays. I served this to close family and it was delicious!!!

Stringio

5 months ago joyce.ciotti

I could not wait.... for the holidays. I served this to close family and it was delicious!!!

Default-small

about 1 year ago ubs2007

Absolutely scrumptious and elegant! I made this for a weekday lunch and I decided to serve it in our finest china! My son ate two bowls:). Love the combination of mushrooms and cognac and the technique of adding cream at the end was over the top. Thanks so much for sharing this recipe!

Img_1045_2

about 1 year ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

So glad you enjoyed it. It's light and filling at the same time, right?

Caramels_3

about 1 year ago sweetlolo

Made this for dinner last night. Didn't have any cognac on hand so used some Apple Jack in its place which added just a tiny touch of sweetness and worked great. Such a satisfying and delicious soup.

Img_1045_2

about 1 year ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

What a nice idea! So glad you enjoyed it.

Johannisbeeren_entstielen

over 1 year ago Droplet

A great technique, MrsWheelbarrow. Simple with a respectable degree of finesse.

Default-small

over 1 year ago kch

I just made this soup and it's delicious! I added a bit of butter with the mushrooms because I can't resist mushroom sauteed in butter.
I made it with a vegetable broth for a vegetarian theme.
The last little garnish I added to each bowl was a dab of Creme Fraiche and chives.
This is, by far, my favorite cream of mushroom soup I've ever made. Perfect!

Img_1045_2

over 1 year ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Thanks so much!

Lorigoldsby

almost 2 years ago lorigoldsby

congrats! My mom picked this to be the soup course for her birthday luncheon tomorrow. She (and I!!) can't wait to try this. She even offered to be the sous chef and do all of the chopping! Chicken stock is on the stovetop now.

Img_1045_2

almost 2 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I'm so flattered! I hope you both enjoy it and happy birthday to your Mom!

Default-small

almost 2 years ago Cuoca Marchisio

reminds me of my favorite Rachel Ray Mushroom Bisque with the cognac...delicious!

532719_3658538260807_1195156242_32905581_1657496368_n_2

about 2 years ago Rhonda35

THIS is going to be dinner tonight! It is freezing here (well, it's freezing there, too, now that I think about it - we are basically in the same weather zone!) I look forward to warming up with this delicious soup. Thx for sharing!

532719_3658538260807_1195156242_32905581_1657496368_n_2

about 2 years ago Rhonda35

Hello, Mrs. Wheelbarrow! Tonight was my second time making this delicious soup and, despite the fact that I am just now seeing the additional instructions you added in the remarks, I think it is wonderful. The chopping wasn't as horrible as I'd expected and it all came together quite easily. What I like most is that you managed to get so much flavor out of relatively few ingredients. (I am sure if you sent a message to Amanda or Merrill they would make sure your additional instructions are added to the recipe itself.)

Img_1045_2

about 2 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Hi Rhonda, I took your suggestion and wrote to A&M to see if they will fix up the recipe here. I'm so glad you like the soup. I recently made a batch - first time in awhile - and topped my portion with crispy pancetta bits.

Default-small

about 2 years ago ritu_mehta-pistritto

Yummmm:) Absolutely divine! :)
I can never get enough of my favorite soups of all ....this hearty mushroom cream soup!
I've hunted it down & enjoyed in many wonderful restaurants in different countries..Delhi, Bangalore in ndia, Basel, Geneva in Switzerland, Alsace, Paris in France, California USA, Nantucket EastCoast.. & so on...."each" time I went to heaven & back lol ... as my love for mushrooms is almost as passionate as my passion for Music!! (which is well known to many on Youtube, as "ritupm" :) Thanks a million for this recipee ...can't "wait" to try it out...since "love" cooking too! :) Best Always! Ritu, San Francisco/Silicon Valley Bay Area...California, USA. 16th Jan. 2011. 4:00amPST! :)

Moi

over 2 years ago Sally

This reminds me of the mushroom soup we ate in Poland, which was divine. I am definitely trying it over the weekend!

Claire

over 2 years ago midnitechef

This sounds like something my husband would love!

Img_1045_2

over 2 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I hope you try it. Definitely a favorite in this house!

Claire

over 2 years ago midnitechef

I made your soup (sans Cognac) and it was delicious. My husband finished his bowl before I could sit down!

Newliztoqueicon-2

almost 3 years ago Lizthechef

Nuts - just read your additional instruction - but I think mine will taste fantastic anyhow, thanks to a great recipe that replaces my mushroom soup as of today!

Default-small

almost 3 years ago CCMcK_83

Made this soup tonight for friends, but ended up adding close to double the amount of cream, and a splash or two more of congnac. I was also very generous with the salt. Everyone loved it thought. I served it with toasted baguette slices, rubbed with garlic. A hit.

Default-small

about 2 years ago ritu_mehta-pistritto

Great ideas! :)
Best...keep up the cooking n celebration of life...with friends! :)

_mg_2033-11

about 3 years ago hope.thurman

Ever since I saw the movie Julia and Julie I've been wanting to make something with mushrooms. She kept saying "don't crowd the mushrooms" and it just made my mouth water for a little taste! This soup looks great, light and hearty at the same time. Going to get ingredients tomorrow!

Img_1045_2

about 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Hope you enjoy it! I just made it again last week to rave reviews.

Photo_418

about 3 years ago JenniferF

This was very tasty. I used veggie stock with good results.

Default-small

over 3 years ago Veronica

So enjoyed meeting you last night! This recipe was the first thing I thought of when planning a dinner party for next weekend--can't wait to make your soup--THANK YOU!

Default-small

over 3 years ago Veronica

So enjoyed meeting you last night! This recipe was the first thing I thought of when planning a dinner party for next weekend--can't wait to make your soup--THANK YOU!