Mushroom Soup

Total Time:
55 min
15 min
40 min

4 servings

  • 1 pound firm white mushrooms, cleaned
  • 1 medium lemon
  • 1 tablespoon unsalted butter
  • 2 tablespoons minced shallots
  • 1/4 teaspoon dried thyme
  • 1/2 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups heavy cream
  • 1 1/2 cups chicken stock
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon of water
  • 1 tablespoon minced parsley

Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.

Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.

Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.

Serve in warm bowls. Sprinkle with minced parsley.

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4.8 59
I spend a lot of time and effort in making soup, and this recipe with my chicken broth is really, really, really good. Added celery and leeks, but would be good without. The lemon juice makes it. item not reviewed by moderator and published
This was excellent, but did have to make some adjustments to lower fat content. Rather than haul out my food processor, just chopped mushrooms and sprinkled with lemon juice. I also used 2 1/2 cups chicken broth and 1 cup half and half instead of heavy cream, as well as fresh thyme - left out the bay leaf all together. Of course, this soup had to be superb with the real cream, but still it was so, so good and a keeper. item not reviewed by moderator and published
YUM! The lemon gives it a nice kick. I added cinnamon and tiny potatoes. Didn't have enough cream....added cream cheese and flour +butter roux to thicken. Can't wait to make this again. item not reviewed by moderator and published
Great soup, used 1.5 lbs of mushrooms, and added a dash of cream sherry....delicious! item not reviewed by moderator and published
Fabulous! My husband is a mushroom soup lover, and this is the best! Hints: Don't leave out the lemon juice. Modifications: added 1/3 c. white wine after mushroom liquid evaporated & cooked for 1 minute; used combination chicken and mushroom soup base for broth; used 1/2 lb. snowcaps and 1/2 lb. baby bellas; green onions for shallots; bit more cornstarch. Wonderful! Even our "mushroom hater" couldn't help eating a bowl! item not reviewed by moderator and published
Reason for 4 star vs. 5... As always, I made few changes: Recipe was almost tripled since I had cremini & white shrooms from Costo. Sub'ed 2 Leeks & 1 red onion for shallot. Sauteed them along w/3 cloves of garlic in garlic infused oil until almost caramelized, then added sliced shrooms. Cooked til moister was evaporated. In went thyme & 2 bay leaves. Stir. Sub’ed flour for cornstarch... Cooked off the flour then poured in veggie stock. Brought to simmer & seasoned. Tasted it buuut it simply lacked flavor... so I added cream. Brought to simmer & yet it lacked s/thing... This is why I gave it 4 stars of 5... it needed wine. Added about 1/2 to 3/4 c. white wine & brought it to boil. Tasted it again & it hit the spot!!! I pulled out the bay leaves & s/shrooms to set aside, then pulsed the soup w/hand held blender. Added few pinches of sea salt in the end & stirred... it soooo yummy!!! Served it w/croutons... sooo heart warming & soul satisfying!!! This one's a keeper!!! item not reviewed by moderator and published
I followed the receipt pretty closely. I used white mushrooms, shallots and added a little parsley flakes. I also didn't have any cream so I used milk. Thinner, but really good, very mushroom taste. Quick and easy. I will do it again. item not reviewed by moderator and published
Very good soup! I really liked the addition of lemon juice and thyme. I also used half and half instead of heavy cream. Great recipe! item not reviewed by moderator and published
Very good but there is alot of heavy cream. A decadent treat! item not reviewed by moderator and published
Tasty! I made several changes, I used 1 1/2 C. of Fat Free Half & Half and 2 C. of chicken stock. Instead of using butter, I used 1 Tbsp. of Olive Oil and increased the amount of cornstarch for desired thickness. My husband and I really enjoyed it! item not reviewed by moderator and published

Not what you're looking for? Try:

Mushroom Soup with Bacon

Recipe courtesy of Anne Burrell