Cream of Mushroom Soup

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
4 to 6 first course servings (

Ingredients
Directions

Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.

Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.

Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.

Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.

Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.

Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.


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    This is AWESOME cream of mushroom soup! Wow!! I usually take my lunch lunch into work and can guarantee you they will be jealous!
    Fantastic recipe- even if they are missing the step where you put the garlic in- add it in with the shallots and leeks. This is a keeper.  
    Loved this soup and make it regularly. I do blend, but add additional 'shrooms after. I also use a mix of fresh mushrooms. And the Madiera adds just the right touch of flavor so I wouldn't leave it out. You'll never see another can in my cupboard!
    Is it wrong to have Cream of Mushroom Soup for Breakfast? I often cook soups and such in the morning as the kids are getting ready for school because so many of them taste better when they "sit". This one is ready to go! If you don't cook a lot or follow recipes well this one could be a little harder (as I don't think it was written the best IE/ missing when to put the garlic in). But this one is most defiantly a keeper!!!
    Labor intensive, but worth the work! Tastes amazing! Make a double batch!
    I cut the recipe in half and it made a great dinner for two. I was religious to the recipe except that I used rice flour and olive oil instead of butter. No doubt it would taste better with the butter but, this really came out great. Very creamy for just the little bit of cream. This will be a standard for us. Thanks!
    I made this soup yesterday for myself and some friends, we all loved it. They took the lefovers home with them. I think it was a little heavy on the leeks and I did not put it in the blender. I would make it again,
    We make this soup every Friday in fall/winter. Have tweaked it over the last year. Blend the dried mushrooms as they are still a bit chewy after bath in broth. Use fresh Portabello mushrooms instead of Button...much more depth of taste. Use 1/2 the leeks and shallots called for (so it doesn't overpower the mushroom taste). Use Sherry instead of Madeira b/c that's what we have on hand and find it a better pairing with the mushrooms. Best base recipe out there, but we have modified it only to our personal tastes. If you like mushrooms, you'll love this one.
    Murky looking, brown soup...not exactly the most appealing food color. However, the taste is outrageously full-flavored and satisfying. Yes, there are other mushroom soups out there that take much less time to prepare, but the extra time you spend steeping the dried porcini mushrooms in the "broth" (I found that stock -- instead of broth -- adds a richness to this soup) makes all the difference in the world to the flavor of your soup! I also don't puree the whole soup. Instead, I puree half of it because I like to bite into chunks of delicious mushrooms. I would have rated this soup 5 stars, but I gave it four ONLY because the color isn't the most appealing.
    the people at the food network kitchens once again make a simple thing confusing and usless work. you do not need all the ingredients you list just mushrooms, garlic, and onion. finish with heavy cream. no liquor. you want to taste the mushrooms thats why cambells has been so succesful.
    I loved the mushroom soup, like someone else...I left most of the mushies just chopped, not pureed. I disliked the amount of onion and reduced it before I got too far it, but it was still too much for me...Good creamy soup, wonderful mushroom flavor, I also omitted the sherry, I know I don't like it.
    we did not like this at all.......it had a bad flavor to it
    love most creamed soup and really
     
    liked this one another plus I like mushrooms
    I did the recipie a little different than suggested. I did not puree all of the mushrooms, I left some of them whole. I did however puree all herbs and garlic. The recipie never tells you when to add the garlic, so I added it after rehydrating the muashrooms, to the ck broth. It is excellent. Good food to warm you up.
    SO GOOD
    After sampling a delicious creamy (and soon-discontinued) mushroom soup at a local restaurant, I went on a quest to find a recipe to make my own. This soup is rich and delicious, with a nice earthy mushroom flavor. If you like mushroom soup and you can spare the time to make it, this is one to try.
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