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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    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.
    Great soup, used 1.5 lbs of mushrooms, and added a dash of cream sherry....delicious!
    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!
    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!!!
    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.
    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!
    Very good but there is alot of heavy cream. A decadent treat!
    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!
    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.
    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...
    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!
    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.
    '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.
    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!
    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.
    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!
    DELICIOUS! very easy to make, i would recommend to anybody!
    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.
    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.
    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!!!
    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!
    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.
    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.
    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.
    Delicious soup.
     so easy that I made it for lunch, love the hint of lemon
    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!
    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.
    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.)
    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.
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