One-Pot Wonders
Creamy Mushroom Soup
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91 Reviews
Fitmom777
October 20, 2023
I made this with 2 lbs of miatake because I didn't have any creminis to use. It needed a full quart more of chicken stock, but oh man, does this taste and smell delicious! Thank you, Mrs. W!
LizTerry
January 19, 2021
I have used this recipe over and over. It is versatile and can be done dressed up or simplified.
LizTerry
January 19, 2021
I have used this recipe over and over. It is versatile and can be done dressed up or simplified.
Anne M.
November 9, 2018
If you're craving a rich, creamy, satisfying mushroom soup...this ain't it. Also way too much work separating stems from caps. I used homemade stock, followed recipe exactly and was underwhelmed at best. Much prefer Moosewood's Hungarian Mushroom soup for creaminess, "mushroomy-ness".
Theresa P.
December 9, 2017
A very tasty soup, that is easy to vegan-ize or make vegetarian. Some adjustments I made: I didn't find that the broth to cooked mushroom ratio was very good, so I ended up adding about 2 additional cups of vegetable broth to the mushroom stem liquid, once strained. In terms of browning the mushrooms, I wasn't too vigilant, and I am glad because any browning tended to go away when the mushrooms were added to the broth. In lieu of cream, I used a soy based product called Belsoy, that comes in a tetra pack. I know it from Germany, but found that my local health food store in Toronto, Canada started to sell it. I used all of the 250ml. It has the consistency of conventional sour cream, is a great substitute for these kinds of dishes, and is exceptionally good for making cream sauces.
Amanda
November 6, 2017
This was excellent. I used store bought chicken broth (jazzed up w/ fish sauce and white wine) and blended the soup (prior to adding the cream) with an immersion blender just a bit. Next time I may add a bit more cream, more mushrooms and thicken it up just a bit. Thank you for sharing!
Jasser A.
October 28, 2017
This was absolutely incredible. Thank you so much for sharing this recipe. The next time I make it I'll slice the mushrooms a bit thinner though. I added a drizzle of truffle oil at the end and it went well. On the side cheddar and sage buttermilk biscuits.
draya3
February 18, 2017
I'm 1/3 of the way through "beautifully and precisely" chopping mushrooms. Husband is watching The Clash on YouTube. Current song: Straight to Hell. 'Nuf said.
MrsWheelbarrow
February 20, 2017
Hope it was worth it! I love this soup and your comment has reminded me to make it again. This week!
marija
June 21, 2016
Made it tonight and loved it, it is truly delicious. A few notes - I didn't bother with " beautiful and precise" chopping, I did not discard hers or mushroom stems, it all went in and instead of cream I added almond milk. This only serves 4 at best, definitely not 6. As for the flavor it's truly delicious! I will be making it again very soon.
Cosmic J.
February 27, 2016
I think would be a lovely soup but I would lighten it by using half/half or perhaps whole milk. I would also like to consider some vegan options! If anyone has any please share!
Andi D.
June 1, 2016
Replace whipping cream with soy (or any plant-based) cream and chicken stock with veg stock. Pretty much done. The workhorse of this dish is vegan anyways.
Melissa P.
February 8, 2016
I tried this recipe tonight, with a few changes/substitutions. I used dried mushrooms because i couldn't find any fresh cremini mushrooms, and I chopped up the herbs and left them in. The soup didn't look like the picture, but It was a delightful treat on a snowy day.
Erica C.
September 19, 2015
one additional comment: I would only add the cream to what you plan on serving immediately. Otherwise, it breaks as the soup cools.
Erica C.
September 19, 2015
Made this today. It was really delicious, but pretty expensive considering it definitely would NOT serve 6. Not bowls of soup. MAYBE tiny cups of soup. I wish I had doubled it. I bought the most gorgeous assortment of mushrooms from the Farmer's Market this morning for this recipe, and it's killing me to "waste" the stems. Does anyone have any ideas about what I can do with them?
Karen
February 17, 2015
This is sooooo good. The broth with the stems is super rich and adds so much flavor. I used Ste Germaine instead of cognac and it was lovely as well.
ReeceAmy
October 23, 2014
Holy cats MrsWheelbarrow! This soup is amazing! Served first half as traditional soup. Second half a couple of days later, I strained off the liquid and reduced it with a splash of cream, warmed the mushrooms, combined both with some pasta - heavenly. PS Loved the tip about feeling chef-y!
Renee B.
January 23, 2014
Delicious! It won't serve six. Not even small portions. The broth boils down from 4 cups to, let's say 3 or 3 1/2. Add to that the mushrooms (stems removed, not to be eaten) that have been cooked down, 1/4 cup of whipping cream, and 1/4 cup of cognac. It serves just two or three portions—incredibly delicious portions. Do double or triple the recipe because you will want more, much more! I made this to surprise my mushroom loving husband when he returns tomorrow from a trip. I'd planned to have some today but there wouldn't be enough for tomorrow with dinner.
Diana
December 24, 2013
I am making this today and doubling the recipe.. I am chopping up the mushrooms which would call for 4 pounds. it looks like alot of mushroom compare to stock hope I am not messing this up??
Renee B.
January 23, 2014
All of the stems are used exclusively to create an intensely flavorful broth after which they are strained out and not used. As a result, there are a lot but not too many mushrooms. And, I sautéd the strained stems in butter and added to scrambled eggs. Hated to waste them. Glad I didn't.
AlainaMK
December 23, 2013
I made this last night for me and my husband's early Christmas dinner (before family arrives and I am crazed) and it was absolutely delicious. Simmering the mushroom stems in the broth made the soup deeply aromatic and flavorful -- do not skip that step! I wish I made a bigger batch because I would love to eat it again this morning! Without a doubt the best mushroom soup I've ever had (let alone cooked)!
geneva M.
February 5, 2013
made this tonight....wonderful!!!! used creme fraiche and added rehydrated dried morills as well as I am a crazy mushroom fan....to be repeated!!!
Lisacancook
December 16, 2012
Hi..any suggestions to use inted of crem at end which is low fat?
MrsWheelbarrow
December 16, 2012
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
December 16, 2012
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!
jenlandis
February 28, 2013
Cashew Cream for sure! So unbelievably good. If you've never made it, there's instructions on this site.
joyce.ciotti
August 6, 2012
Christmas Eve dinner always includes mushroom soup. I seriously believe YOUR version will make it's debut this year. ty
joyce.ciotti
September 30, 2012
I could not wait.... for the holidays. I served this to close family and it was delicious!!!
joyce.ciotti
September 30, 2012
I could not wait.... for the holidays. I served this to close family and it was delicious!!!
joyce.ciotti
September 30, 2012
I could not wait.... for the holidays. I served this to close family and it was delicious!!!
ubs2007
January 13, 2012
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!
MrsWheelbarrow
January 13, 2012
So glad you enjoyed it. It's light and filling at the same time, right?
sweetlolo
November 30, 2011
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.
Droplet
November 2, 2011
A great technique, MrsWheelbarrow. Simple with a respectable degree of finesse.
kch
July 9, 2011
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!
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!
lorigoldsby
April 20, 2011
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.
MrsWheelbarrow
April 20, 2011
I'm so flattered! I hope you both enjoy it and happy birthday to your Mom!
Cuoca M.
February 23, 2011
reminds me of my favorite Rachel Ray Mushroom Bisque with the cognac...delicious!
Rhonda35
January 24, 2011
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!
Rhonda35
February 5, 2011
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.)
MrsWheelbarrow
February 6, 2011
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.
ritu_mehta-pistritto
January 16, 2011
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! :)
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! :)
Sally
November 23, 2010
This reminds me of the mushroom soup we ate in Poland, which was divine. I am definitely trying it over the weekend!
midnitechef
November 19, 2010
This sounds like something my husband would love!
midnitechef
November 21, 2010
I made your soup (sans Cognac) and it was delicious. My husband finished his bowl before I could sit down!
Lizthechef
March 2, 2010
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!
CCMcK_83
February 28, 2010
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.
ritu_mehta-pistritto
January 16, 2011
Great ideas! :)
Best...keep up the cooking n celebration of life...with friends! :)
Best...keep up the cooking n celebration of life...with friends! :)
hope.thurman
January 31, 2010
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!
Veronica
October 29, 2009
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!
Veronica
October 29, 2009
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!
lacerise
October 19, 2009
i made the soup this wkend and wasn't thrilled with the outcome. i'm fastidious about reading recipe directions, but just realized that i didn't see that the pot of simmering mushroom stems in broth was supposed to be covered!! obviously it affected the outcomein that there wasn't enough liquid in the soup to be able to really call it soup. i was wondering what you were raving about. i blew it. so, everyone, make sure to cover your pot or your precious mushroom broth will evaporate....before your very eyes.
ritu_mehta-pistritto
January 16, 2011
LOL! :) ...Your candor cracked me up! :) hahahaha ..
Better luck next time:)
We live n learn...don't we. :)
Best, Always. ...& thanks for letting others know...by sharing your misstep candidly. Do appreciate that. :) Ritu ([email protected])...San Francisco Bay Area....California. :)
Better luck next time:)
We live n learn...don't we. :)
Best, Always. ...& thanks for letting others know...by sharing your misstep candidly. Do appreciate that. :) Ritu ([email protected])...San Francisco Bay Area....California. :)
luvcookbooks
October 13, 2009
the most beautiful soup plate ever in the photograph
Amanda H.
October 15, 2009
and is monogrammed, which I find kind of amusing. Does anyone get plates monogrammed anymore?
recipegal
October 12, 2009
This sounds delicious. Would 1/2 butter and 1/2 olive oil give a better flavor?
recipegal
October 12, 2009
This sounds delicious. Would 1/2 butter and 1/2 olive oil give a better flavor?
JackieK
October 10, 2009
This soup looks delicious and refreshing. I love that although it's a creamy soup there isn't all that much cream involved.
Oui, C.
October 8, 2009
Congratulations on making the finals, this recipe looks terrific, I can't wait to try it. Good Luck!
MrsWheelbarrow
October 7, 2009
Truly need to add the instruction: "cook mushroom cap/shallot mixture down (after cognac) until well reduced and starting to turn a little golden on the edges."
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