Mushroom Soup

Recipe courtesy of Gourmet Magazine

Show: Cooking LiveEpisode: You Asked for It! - Stocks

Rated: 5 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
25 min
Level:
--
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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Ingredients

4 tablespoons butter
1 1/2 pounds mushrooms, thinly sliced
1/2 cup dry white wine
4 cups chicken stock, see separate recipe
1/2 cup heavy cream
2 tablespoons chopped fresh chives
Salt and pepper, to taste

Directions

In a medium saucepan heat butter over moderately high heat until foam subsides. Add mushrooms and saute, stirring, until the liquid mushrooms give off is evaporated and the mushrooms begin to brown. Add wine and boil 1 minute. Add 4 cups stock and salt and pepper to taste and simmer 2 minutes. Puree soup in batches in blender and pour back into pot. Add 1/2 cup cream and simmer for another 2 to 3 minutes. Serve soup sprinkled with chives.

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Comments & Reviews

recipe Mushroom Soup
Robin Richardson, TX 10-19-2009
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Amazing
Rated: 5 stars out of 5

OMG! This soup is divine. I sauteed a small diced onion and a garlic clove before adding the mushrooms. Instead of a 1/2... cup of white wine, I used a 1/4 cup of white wine and 1/4 cup of sherry. I can't wait to use the leftover soup on pasta tonight.Read more
recipe Mushroom Soup
Michelle Henrico, VA 09-23-2009
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Fabulous & Easy!
Rated: 5 stars out of 5

I made this for the group @ our beach house in Avon, NC for the first time because it was simple and I had a bag of assorted... mushrooms we had taken down. I started out with adding chopped garlic and a shallot to the pan first, then the mushrooms sliced thin. In addition to the white wine I also added sherry (the "real stuff") along w/the cream. Then I used the house blender and did it in batches and placed it back on to heat up and salt & pepper to taste. This was wonderful and all 3 couples raved about it. The guys had the leftovers (not much) for breakfast the next morning - everyone thanks you - Richmond, VARead more
recipe Mushroom Soup
Tara Buford, GA 08-15-2009
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Perfect appetizer
Rated: 5 stars out of 5

I had 8 oz of white mushrooms and 1/2 a vidalia onion I needed to use up and searched for a mushroom recipe and I'm so glad I... chose this one. I also have a food allergic child so I used soy margarine instead of butter and soymilk instead of cream and it was fabulous. I used twice the margarine (I need to get more calories in his diet), half the broth, and all three of my boys and my husband loved it. A side benefit of the soymilk is that it doesn't curdle, so I added it to the blender and it was fine.Read more
recipe Mushroom Soup
Savannah Kansas City, MO 01-11-2009
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Two easy dinners
Rated: 5 stars out of 5

I used baby portabellas and half of the butter, otherwise followed the recipe. It was very tasty and super quick. The next... night I stirred the last cup and a half of soup into a basic risotto and it was fabulous! Recieved rave reviews on both the soup and risotto. Next time fried shallots would be a great topper for both. Read more
recipe Mushroom Soup
jacquelynn edgewood, KY 01-11-2009
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basic
Rated: 3 stars out of 5

This soup NEEDS seasonings. You MUST put it in a blender to have a silky soup. Use real cream and sherry instead of... wine;hope this helps!.Read more
recipe Mushroom Soup
Megan Leland, MI 01-08-2009
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Excellent!
Rated: 5 stars out of 5

I made this soup the other night and loved it - even with a few changes ... I didn't have white wine, so I used red (a little... hesitantly...) and it was just fine. I did add some shallots to the mushrooms just before they were browned, and I added some chopped garlic and a little sherry at the end. Such a great soup! Not too heavy, but just the right creamy consistency.Read more