Cream of Mushroom Soup

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
1 hr 0 min
Level:
--
Yield:
4 to 6 first course servings (

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 20 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1-1/2 ounces dried porcini mushrooms, or other dried mushrooms
7 cups chicken broth, homemade or low-sodium canned
6 tablespoons unsalted butter
5 cloves garlic, minced
10 ounces button mushrooms, chopped
2 leeks (white part only), thinly sliced
2 medium shallots, thinly sliced
7 tablespoons all-purpose flour
3 parsley sprigs
3 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 teaspoon Madeira
1 teaspoon kosher salt
Freshly ground black pepper

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Curried Pea Soup with Frizzed Ginger

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 13

View all 13 Soup Collections

Comments & Reviews

recipe Cream of Mushroom Soup
RHONDA Palatine, IL 10-23-2007
Flag

Worth the time/effort
Rated: 5 stars out of 5

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.Read more
recipe Cream of Mushroom Soup
nina alexandria, MD 11-14-2006
Flag

delicious
Rated: 4 stars out of 5

tried it before and it is heaven
recipe Cream of Mushroom Soup
Helen North Brunswick, NJ 12-25-2005
Flag

Ugly, but oh so tasty!
Rated: 4 stars out of 5

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.Read more
recipe Cream of Mushroom Soup
james mesa, AZ 10-27-2005
Flag

not so good
Rated: 1 stars out of 5

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.Read more
recipe Cream of Mushroom Soup
THERESA Shasta Lake, CA 04-19-2005
Flag

Less Onion Please!
Rated: 4 stars out of 5

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.Read more
recipe Cream of Mushroom Soup
Anonymous 03-27-2005
Flag

did not like
Rated: 1 stars out of 5

we did not like this at all.......it had a bad flavor to it