What to CookSoup

The Best Creamy Mushroom Soup Doesn't Come from a Can

10 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Ever since someone had the idea to put creamy mushroom soup into a can, it's settled into a natural routine: Popped open, plopped into a bowl, and slurped. But while the "Pop, Plop, and Slurp" has its benefits (it takes about as long to do as it does to say), it doesn't hold a cremini stem to the real thing.

Creamy Mushroom Soup
Creamy Mushroom Soup

This recipe by longtime Food52 contributor MrsWheelbarrow isn't the insta-soup we know and love—it takes a full hour—but it's worth the wait. While the mushroom stems (cremini and an assortment of your favorites!) simmer in the chicken stock, she instructs you to "beautifully and precisely chop" the caps, then cook them with shallots, thyme, and rosemary before deglazing the pan with a glug of Cognac.


The reward comes even before the swirl of heavy cream and freshly chopped chives are added to the rich broth: No canned soup will make your kitchen smell this good.

9733d4f8 d809 4e0c 945d c13d95e22680  2016 0218 creamy mushroom soup mark weinberg 050

Creamy Mushroom Soup

B1ff7c6d 1bd4 41c2 a1a7 c1080efe383f  cathybarrow allrecipes e 2014 MrsWheelbarrow
3,803 Save
Serves 6
  • 1 pound mixed mushrooms, cleaned, stems separated from caps
  • 1 pound cremini mushrooms, cleaned, stems separated from caps
  • 1/2 cup minced shallot
  • 3 tablespoons olive oil
  • 6 sprigs thyme
  • 1 sprig rosemary
  • Salt and pepper, to taste
  • 1/4 cup Cognac
  • 4 cups rich homemade chicken stock
  • 1/4 cup whipping cream
  • 1/4 cup chopped chives
Go to Recipe
Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Fall, Vegetable, Mushroom