January 21, 2019

Mushroom Cream Soup

Recipe: Mushroom Cream Soup

Serves 4 to 6 | Prep Time 10 minutes | Cooking Time 30 minutes


For the stock

  • 2 oz raw shiitake Mushrooms
  • 2 medium carrot
  • 1 pound Italian or Crimini brown Mushrooms raw
  • 1 medium Leeks raw
  • 0.25 cup canola oil
  • 1 tsp salt and pepper
  • 4 quart water
  • 1 tbsp Bouquet Garni (optional)

For the soup

  • 0.50 cup madeira, cognac or other alcohol of your choice
  • 1 shallot
  • 1 tbsp unsalted butter
  • 1 clove garlic
  • 0.25 tsp fresh rosemary
  • 1 pound button mushrooms Mushrooms
  • 3 cup Mushroom Stock
  • salt and pepper
  • 0.50 cup heavy cream


Mushroom Stock

  1. Grind the mushrooms, carrots and leeks separately in a food processor.
  2. Sautee in oil in the stock pot for 2 minutes.
  3. Add bouquet garni and 2 quarts of water. Simmer for 45 minutes.
  4. Strain through a chinoise.
  5. Return vegetables to the pot. Add remaining 2 quarts water and simmer for 45 minutes more.
  6. Strain again.
  7. Combine the two batches of stock in the pot. Bring to a boil and reduce to 3 cups.
  8. Cool and store.


  1. Sautee shallots in butter.
  2. Stir in garlic and rosemary.
  3. Add mushrooms and coat with butter. Cook until mushrooms release some of their liquid.
  4. Add alcoholic beverage and allow some of the alcohol evaporate.
  5. Add stock and cook for 5 minutes.
  6. Enrich with cream and cook for 5 more minutes.
  7. Puree and return to the pot. Season with salt and pepper.


A flavorful and creamy mushroom soup. We use very little cream to achieve a supple effect by blending using a powerful blender and/or passing the soup through a very fine mesh sieve.

Learn to make this and much more during our cooking class:

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