Mushroom Soup

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
4 servings

Ingredients
  • 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
Directions

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
This was fabulous. We didn't have leaks so we used scallions. To make gluten free skip the step with flour. Once all incredients are combined, mix some corn starch with some of the 1/2 and 1/2 and thicken. We use this for green bean cassarole since we need to cook all gluten free. item not reviewed by moderator and published
I didn't have any cream so I used fat free half and half.....i let all the moisture evaporate and still had some curdling in the soup. I added some cauliflower to thicken it and then threw half of the soup in the blender. ...mixed it all together and it tasted super ....and like unlike the other reviewer, I salvaged the soup. Next time I won't use the fat free half and half... item not reviewed by moderator and published
Good soup. Followed recipe exactly and thought it was salty. Perhaps salt in stock. Next time I will use less than 1 tsp. and adjust as needed. But easy to make and yummy! item not reviewed by moderator and published
Easy to make and really good. Used more than a pound of buttons and baby bellas since I like mushrooms. If you're a mushroom lover definitely use more than a pound of mushrooms. item not reviewed by moderator and published
'shroom heads delight (legal of course. Great recipe for mushroom lovers. I used button & baby bellas. Would have given it a 5 but I think a mushroom mix adds flavor. Can't wait to use a few dried. Also, I had to ad-lib. Thought I had cream, but only 1/2 cup. Improvised with Lebanaise yogurt diluted with water. Also used beef broth. Wanted more 'earthy flavor'. Didn't have a problem with the lemon (maybe works better with beef broth. Served with a delish open faced grilled cheese. Tasty rainy nite dinner. item not reviewed by moderator and published
really bummed, because I thought it would be really tasty and I had some mushrooms to use! This curdled on me....I'm wondering if I didn't let all of the lemon juice evaporate and when I combined the mushrooms with the 1/2 and 1/2 it just curdled. I guess I could try it without the lemon juice next time! item not reviewed by moderator and published
Fantastic with some french bread and a simple arugula lemon/parm salad. The lemon in the soup it what really makes it. I had baby bellas on hand and used those. Really, really great recipe. item not reviewed by moderator and published
My husband and I, the only mushroom-eaters in the family, loved this. I had beef stock instead of chicken stock in the pantry, and it was delicious. Easy, too. Absolutely no overwhelming lemon taste, as mentioned by others. Used a hand blender and didn't blend it completely smooth because we like the chunks of mushrooms. I will make this again for sure! item not reviewed by moderator and published
DELICIOUS! very easy to make, i would recommend to anybody! item not reviewed by moderator and published
Very tasty,easy and straight forward to make! Go wild with the types of mushrooms it will only make the soup that much more complex, I used Shitake, Cremini, and a few Chanterelle's for giggles. item not reviewed by moderator and published
This is the best soup in the world. My daughters love it and isnt that all that matters. It is so delicious I will make this soup forever. item not reviewed by moderator and published
Loved this recipe! I think next time I might use a little less mushrooms and blend 1/2 of the soup before serving. It was FULL of mushrooms, but DELICIOUS!!! item not reviewed by moderator and published
The first time I tried this recipe I followed it exactly and found the lemon to be way too overpowering. For round two, I omitted the lemon entirely, used beef broth instead of chicken, and added a small splash of red wine - delish! I think that chopping the mushrooms in the food processor, while tedious, is necessary to reduce the mushrooms and concentrate their flavor. I also blended my second batch at the end of the cooking process (but before adding the cream) and prefer the smoother consistency. Freezes very well and tastes even better on day two! item not reviewed by moderator and published
I made this for a quick lunch, fast and simple. My husband and I loved it. I did not want to dirty up the food processor so I cut the mushrooms in a rough chop. It turned out wonderful and we did not mind the chunks of mushrooms, we really enjoyed the texture. item not reviewed by moderator and published
I never made mushroom soup before and when I read this recipe it looked very easy to make. The only thing is, it takes more than 10 minutes to saute the items. But it was well worth it. I actually waited until I had completed the recipe to taste the soup and it was worth the wait. My husband tasted first and he really liked it. I doubled the recipe and the seasoning is perfect. I am definately going to make this soup again. item not reviewed by moderator and published
I used portobello mushrooms because they were on sale at the store. And i did not use the cornstarch as well as subst heavy cream for half and half. The soup is very good, simple to make and even my children loved it. I also toasted some pumpernikle and multi grain bread to go with it. Roasted chicken for the second course. item not reviewed by moderator and published
Delicious soup. so easy that I made it for lunch, love the hint of lemon item not reviewed by moderator and published
I LOVE THE FRESHNESS THAT THE LEMON GI VES. I DIDN'T HAVE CORN STARCH, SO I MIXED 1 TSP. FLOUR INTO SOFTENED BUTTER THEN ADDED THAT TO THE SOUP AND STIRRED FOR SLIGHT THICKENING. FLAVORFUL, NICE TEXTURE AND EASY . item not reviewed by moderator and published
This was a very easy and great tasting recipe! My only change was that I chopped half the mushrooms in a food processor and the other half by hand into large pieces for a nice mix of sizes. I have to be honest though, one large bowl of this is really enough - I would only double it (as others said) if you have more than 2-3 people you are cooking for - 1 large bowl can fill your mushroom craving for at least a week! item not reviewed by moderator and published
I just made this last night and I loved it. I changed only 2 things - used 3 different kinds of mushrooms, used my hand blender instead of chopping shroomies in the food processor.... oh yeah, and I doubled the recipe - that's 3 things. This recipe is easy, has few ingredients but has great flavor. This will be a keeper. My husband did suggest to puree some of the mushrooms while leaving some larger chop for texture. item not reviewed by moderator and published
I love this recipe. I'm not a big fan of mushroom soup, but made this to use up some mushrooms and couldn't believe how incredible it was. My only recommendation would be to double the recipe, as it doesn't make a whole lot of soup (about 2 big bowls, or 4 smaller bowls.) item not reviewed by moderator and published
This was excellent and required very little prep or active cooking time. It's amazing that something with so few and simple ingredients can taste som utterly amazing. I used all button mushrooms and threw in a cup of cooked chicken for some protein. This was enjoyed by everyone. item not reviewed by moderator and published
I save five stars for those recipes that just blow me away - and this one did. Not just great flavor (LOVE the idea of sprinkling lemon juice on the mushrooms), but this recipe was so simple it took less than a half hour. I could not bring myself to use heavy cream so I did use half and half but in the end it didn't taste like it was missing a thing. I toasted some ciabatta and wow - I can't believe I am already sitting down to dinner. This is definteily a keeper! item not reviewed by moderator and published
This soup has amazing flavor. I am not a huge mushroom fan of them by themselves, but mushroom soup has always been something I loved. This soup is perfectly creamy. Since Meijer was out of shallots, I used 1 tbsp. of white onions and 1 tbsp. of garlic. Also substitued half and half for the heavy cream since I couldn't bring myself to use the the heavy cream. This soup is definetly a favorite and will definetly be making it soon again! item not reviewed by moderator and published
the lemon in this is such a nice change up. i think i will use evaporated milk next time to save on calories. and i always add way more fresh parsley to my soups because it is so good! i wanted to lick the bowl each time i ate it. item not reviewed by moderator and published
This is a delicious and easy recipe. It is very tasty. And yes, you can use fat free half and half. I added it last and slowly while I stirred. I just let the soup simmer, not boil. Then added the cornstarch and water mixture. The consistency was perfect. Enjoy!! item not reviewed by moderator and published
Easy recipe and great flavor. I used only one cup cream, but two cups stock, then one cup butter mild. Nice addition to the flavor. item not reviewed by moderator and published
This was so delicious and easy to make! I used half and half instead of cream, added a little sherry and hot sauce, perfect! I served it with cheese tortellini, but it was great by itself too. item not reviewed by moderator and published
I'm asian. this type of soup is not our daily recipe. I normally bought ready made because I don't know how to do it. I try this recipe, so easy and so delicious. My children love it. item not reviewed by moderator and published
I FOLLOWED THE RECIPE TO A "T" BUT I USED FAT FREE HALF AND HALF. IT CURDLED ON ME AND NO AMOUNT OF WHISKING WOULD FIX IT. I HAD TO THROW IT AWAY. SO DON'T USE FAT FREE HALF AND HALF!!! item not reviewed by moderator and published
Wow...I wish they had more stars! I would have given it a 10 for sure. We went searching for something different to do with mushrooms. This recipe was so incredibly simple and fast. My husband and (picky) daughter both came looking for seconds. I love the lemon flavor in the background. We like the mushrooms chopped 3 different ways...food processor, fine dice and rough chop. That way you have all the textures, instead of just one. + EXCELLENT + item not reviewed by moderator and published
Both my husband and I loved this soup-and it's so amazingly easy to make! I disagree with the other reviewer about adding anything else, keeping it simple and the way it is, is best. We ate it for our main meal so there wasn't any left over-it makes two large bowls of soup. (or four small starter bowls) item not reviewed by moderator and published
My husband and I made this soup this weekend and I immediately made a few changes. 1: Added garlic; 2: Added leeks; 3: Added shredded parm cheese and finally 4: Added some Worchestershire sauce. After adding these additiona ingrediants the soup was fabulous! Without the extras, the soup would have been okay but instead went to fantastic! I will use this again! item not reviewed by moderator and published
I made this recipe when I was very sick. It warmed me and helped me breath and sleep better. It's amazing. Oh... It tastes wonderful too. item not reviewed by moderator and published
So easy to make & much better than anything in the can! item not reviewed by moderator and published
This soup is so easy to make and out-of-this-world scrumptious! Everyone raves about it. Try it! item not reviewed by moderator and published
My husband and I love this soup and it is so simple to make. The lemon gives a nice zing to the soup that makes it taste lighter than most cream soups. item not reviewed by moderator and published
Very tasty and easy to make item not reviewed by moderator and published
I have been making this soup for those I have wanted to impress for over 20 years. I've had guests wander into the kitchen looking for leftovers. It is fresh and rich yet the simplicity in making it is the best. I still have the original pages from Bon Appetit, a much younger Wolfgang conducting a cooking class. item not reviewed by moderator and published
easy instructions, great results everytime item not reviewed by moderator and published
This is a great soup to make at home. Easy and flavorful. The only things I did differently was to use half and half instead of the creme and add about 1/4 cup of sherry to it. Yum. item not reviewed by moderator and published
Whooo...this recipe was a fun one to digest! Umm...I used half and half instead of heavy cream because I just couldn't bring myself to put so much heavy cream in a soup. Even then I still felt like the soup was heavy. Don't get me wrong, the soup was yummy and appropriately mushroomy. But if you don't tolerate dairy, you'd want to limit your intake to just a taste. item not reviewed by moderator and published
ive been making this soup for about 5 years now. its fantastic! the lemon on the mushrooms adds the most delicious citrus undertones. try some variations..i like to add green onions in with the shallot, or some chipotle for a spicy flavor. this is my potluck party staple! item not reviewed by moderator and published
My husband loves mushroom soup. In fact, we go to a restaurant just because he feels like having mushroom soup. Now thanks to this recipe, I can make delicious soup at home. item not reviewed by moderator and published
Needed for recipe that called for canned cream of mushroom soup...we don't use canned soup...We ended up making another batch of this soup the next day because it was soooo good. item not reviewed by moderator and published
Everyone at my dinner loved this. Easy, simple, quick and elegant. A real show stopper. item not reviewed by moderator and published
This was the best mushroom soup I have every had!! Simple and delicious! item not reviewed by moderator and published
My whole family loves this soup. item not reviewed by moderator and published
This has definitely become my family's favorite. item not reviewed by moderator and published

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