luxurious mushroom soup
May 11, 2015 § 59 Comments
This soup transpired from of a conversation in the comment section on my sautéed mushroom post a few weeks ago. The conversation with Johnny went like this: “That’s how I like my mushrooms. In fact, to make soup I then just add organic vegetable stock and blitz, add a little cream, adjust the seasoning and viola! So simple.” I responded: “I had no idea mushroom soup could be so easy! I’m surely going to make some.” And I did.
The conversation went on a bit and Johnny left clear and concise suggestions for this delicious mushroom soup. This comment conversation brought me to realize how much I enjoy blogging and corresponding with so many wonderfully inspiring individuals around the world who have a love for cooking. It’s lovely to know that there are a number of like minded folks out there, so spirited about what they are creating in their kitchens and preparing delicious meals for themselves, friends and family. Posting is fun and I really enjoy the process of taking photographs and hoping they turn out. But what I’m really fond of is the lovely correspondence with all of my readers.
We were delighted with the soup. The ease of putting it together, the lush creamy consistency and it’s pure mushroomy goodness are what makes this a perfect soup on a cool, cloudy, misty day.
I n g r e d i e n t s
- 2 pounds cremini mushrooms, cleaned & sliced
- 2 tablespoon butter
- 4 tablespoon olive oil
- 3 cloves of minced garlic
- 4 tablespoons minced parsley or 2 tablespoons thyme
- 2 tablespoons flour
- 3 cups organic vegetable stock
- 1 bay leaf
- a pinch of red pepper flakes
- a little cream – 1/4 cup
Heat the butter and 2 tablespoons olive oil in a sauté pan over medium heat. When the butter’s foaming, add the mushrooms and coat well. Allowing them to sit in the pan for the first 5 minutes to brown, and then stir occasionally until they soften. If you are using wine add it now and allow the liquid to evaporate. Stir in the garlic and parsley (or thyme) and continue to cook for 30 minutes on low heat until caramelized.
In the meantime, place a soup pot over low heat. Stir 2 tablespoons olive oil and flour together in the pot and heat until it bubbles slightly. Add stock, bay leaf, a pinch of red pepper flakes and bring to nearly boiling. When the mushrooms are cooked and caramelized add them to the stock (optional: put a few mushrooms aside for garnish) remove the bay leaf and blitz with a hand held blender. If you don’t own a hand blender you may use a regular blender and work in small batches. Taste for seasoning and stir in a little cream. Garnish with mushrooms and parsley.
Serves 3
COTTAGE GROVE HOUSE 
Gorgeous gorgeous soup Seana, love mushrooms and mushroom soup is so comforting and delicious. Your photo is spectacular too!
Thank you Suzanne, I’m so glad to see you here today! :) The market is full of mushrooms right now. I saw some gorgeous organic morels @ $30 a pound this morning. :/ Better stick to cremini’s for now…
Looks delicious – one of my favorite soups.
Thanks! Mine too, incredibly easy to put together and so rich, creamy and comforting.
I was probably 21 before I realized that cream of mushroom soup didn’t always come from a can. We’re about to get another cool snap, and that is the perfect recipe to enjoy before summer takes hold!
I know exactly what you mean…I thought all soup came from a can! My mom was a great cook but I don’t think she ever made soup (now that I think of it). Maybe a turkey soup right after Thanksgiving but that’s it.
It looks beautiful and delicious!!! Yummy!!! XX
Hi Serena…thank you! :)
On a cold, blustery spring day up north, this looks mouth-watering!!
Hi Kat, haven’t heard from you in months! After several days of clear blue skies and warm weather the clouds returned and it’s crisp and cool once again. This soup will certainly warm you up. Thank you for leaving me a comment today. :)
I have had trouble finding the hours in the day to blog, so it has been neglected. I always enjoy catching up with my blogging friends and was delighted to see your post!
I love mushroom soup but can only make it when my husband is away. He hates the stuff and says the smell fills the house! Will try it next time he’s away. :)
Bummer. Well, I know how it is. There are things I don’t care for and even the smell of it is bothersome. Bell peppers!
Mushroom soup is one of our favourites – so creamy and delicious. Glad you’ve discovered it too!
It’s one of my favorites too and don’t know why I never tried to make it myself. I’m glad too! Thank you!
Love mushroom soup. Cremini is still the one I have to try my hands on. I am keeping your recipe safein my mind to recreate it soon. Nothing to beat a good hearty creamy soup.
❤️❤️
I agree. A hearty creamy mushroom soup is so silky and comforting. I love broth soups but sometimes a good creamy soup is just what the soul needs. Cremini mushrooms are my favorite. They seem to be a little firmer than the white mushrooms. They have a buttery flavor even if you don’t cook them in butter. I love them Sonal.
I will pick those next time 😀
Nice!
And isn’t it so easy to make. Nice with a hint of freshly grated nutmeg during autumn. Thanks for the shout out, BTW. And your bowl and plate go so well with the soup itself. This was one of the first soups I ever developed. Funny that I haven’t made it since last year. Must correct that. ;) Did you make the Swiss roll? I did over the weekend, but added butter to the mix. Ouch! Didn’t quite work out. Will have to stick to the actual recipe (difficult for me) and make it over the next couple of days again. Tasted good, at least.
Yes! So easy and it’s on the table in no time. Was such a delightful soup and we’ll be making it often. Thank you for sharing the recipe with me. :) I did make the Swiss roll! Just today and it turned out wonderfully. I snapped a photo and emailed it to Margot because I was so pleased! I decided to fill it with strawberry jam and whipped cream. I was delighted when it rolled up without cracking or tearing. That was the most enjoyment I have ever had baking! The process was fun and it actually turned out for me. ;)
You could have practised yoga on mine! Seriously, it even turned out nonslip. I’ve no idea why the butter turned it into rubber. So much for knowing so little about sponge making. :)
Have bought in mushrooms (just white normal, or closed cup as we call them), strong Cheddar and wholesome bread to make this again for tomorrow evening. Looks like perfect timing as the next couple of days are going to be chilly. Thrilled you liked it.
Ha! Sorry to laugh at your spongecake failure, but the yoga / nonslip description is very funny. As I was making this cake I kept thinking about this German pancake I posted awhile back. I was a bit worried the cake would rise but I guess having whipped the eggs into soft peaks prevented it from rising. The German pancake has melted butter in it. Check this:
https://cottagegrovehouse.com/2013/08/21/dutch-baby/
And whipping the eggs would keep it light. I whip or whisk egg whites for one of my brownie recipes, and that works well. Exactly what it does is beyond me. :)
Your soup looks perfect! I used to believe that soup only came from cans too, now I will only eat home made! Haven’t made mushroom soup since last winter, I’ll now add mushrooms to the shopping list! Yum
Thank you Sandra! First time making mushroom soup and now that I know how incredibly delicious it is homemade we’ll be having it on our table pretty regularly. Your season is just right for soup now, I imagine. :)
Oh Seana, I’d love a bowl of this soup right now! It’s cool, cloudy and windy outside and I’m sitting here in bed with a cold. If only someone would duck out to the shops for me and pick up some mushrooms! Oh… and then it would be lovely if they made it too! ;) This really does look fabulous! M.xx
So sorry to hear you have a cold! I would bring this soup to you in a heartbeat if I could. Hope your cold is short lived Margot. And again, the jelly roll was fabulous. I had a very happy household last evening. My son even asked if I would make it regularly. :) Of course I said “yes”!
Thanks Seana… I slept most of yesterday and feel like I could do the same again today. Always seems to happen around now, with the change of seasons. We had our first sub-zero temps last night – got down to almost -5degC (23degF)! Soup is definitely required with this kind of weather! :)
Thanks again for giving the Swiss Roll a try… I’m so pleased that you enjoyed making it and that the family enjoyed eating it!
I haven’t made homemade mushroom soup yet–it looks and sounds so delicious!
If you love mushrooms, you’ll love this soup Nancy! It so creamy and delicious and it really doesn’t call for that much cream in the ingredients. Yum!
Such a lovely and healthy soup Seana, I can just imagine it drizzled with a little truffle oil too!
Mmmm. Truffle oil would be wonderful with this. Lovely idea. I have a little bottle of truffle oil, why didn’t I think of that? :) Next pot of mushroom soup I’ll make sure to add it.
Can’t wait to hear if it works…..😄
So funny; I bought mushrooms this afternoon and now just had to turn on my heat….hmmmm, guess what’s sounding good!
I almost turned our heat on this morning! I grabbed the wool socks and sweater instead. Today’s a perfect soup day. Cool and cloudy and with a pot of soup on the stove I would be content. :)
My husband and I love mushrooms and mushroom soup. Daughter, not so much. Isn’t the foodie community great for recipes and such?? xoxo
Interesting because there are only a few mushrooms varietals I will eat. I’m very picky when it come to mushrooms. Crimini, white and button are the only ones I’ll eat. I might eat a few morels too but those are $$$! And yes..the foodie community is so wonderful! :)
Very nice my friend. Simple, done properly and damn well delicious… that’s how soup should be! Luxurious indeed… as is that bowl :)
Hey! Thanks so much. That’s my thrift shop bowl…a score! :)
Indeed!
As my grandmother would say, “does’ that just look elegant?”
:) I just love word phrasing of generations before us! Thank you Janet!
Yummy!
:) Thank you Arthur.!
I do love a good mushroom soup and this looks really good. It’s great all the different ways we get inspirations.
So true. I am a much better cook and baker since I started this blog a few years ago. So much to learn and gain from folks all over the world, like you! :)
Ah, thanks. 😊. I do love the community.
When the Spring finally has arrived I said to myself “no more soups until next autumn”…. looking at your soup I may be not true to my word… it looks delicious!
I know what you mean, but it’s so hard for me to not make soups. The weather has to be really hot for me not to crave them. :) Thank you for stopping in Margherita!
I’ve been wanting to make mushroom soup for a while. It’s one of my husband’s favorites. Will try to make a pot soon! Thanks!
It’s a favorite here too! Hope you get a chance to put a pot on the stove, so delicious. :)
Wowza this looks absolutely divine! I love mushrooms in all shapes and sizes.. and I absolutely LOVE mushroom soup. I’m feeling inspired… :)
:) Thank you! Mushroom soup is so good this time of year. The mushrooms in the market are incredible right now. Very inspiring!
Mushroom soup is so delicioius and your recipe is just about perfect.
Thank you Maria. This really was a delicious recipe thanks to Johnny! :)
simply damn delicious and fancy mushrooms soup…
I reckon you should courier a bowl of this to my door, stat! Looks lush.
Indeed luxurious!