Mushroom Soup

I was inspired the other day by Ina Garten’s mushroom soup – I tried a couple of variations before settling on this one (and had some help from my husband).  It’s so delicious you won’t be able to keep it for long (especially around hungry husbands!)


  • 1/2 stick (4 oz.), plus one tablespoon of Unsalted Butter
  • 1 Medium Onion finely chopped
  • 1 Large Shallot (or 2 small) finely chopped
  • 1 Large Stalk of Celery finely chopped
  • 10- 15 ounces of Mixed Mushrooms: Portabella, Shitake, Cremini Chopped, Mushroom Stems Reserved.
  • 1/3 Cup Flour
  • 1/3 Cup of White Wine
  • 2-3 Sprigs of Fresh Thyme
  • Salt and Pepper
  • 1/2 Cup of Heavy Whipping Cream
  • 6 Cups of Good Chicken Broth/Stock (Vegetarian stock for Veggies!)

* Special Equipment: Emersion Blender or Blender


Broth Prep:

  • Start by simmering mushroom stems and thyme in the chicken broth to create a woodsy stock.

Soup Base:

  • In a large dutch oven, heat 4 oz. of Butter over medium high heat
  • Add Onions, Shallots & Celery and cook for 8 minutes or until they start to nicely brown
  • Add Tablespoon of Butter, Mushrooms, Salt and Pepper sauté for 8-10 minutes stirring rarely to create caramelization
  • Toss in Flour and cook for about a minute
  • Deglaze with White Wine
  • Strain Broth into Mushroom base, add a few sprigs of thyme and simmer for 10 minutes
  • Blend half of soup with Blender to create creamy texture
  • Turn off heat and stir in cream

Total Time: 1 Hour, Serves: 4-5

Delicious Creamy Warm Winter soup!
Delicious Creamy Warm Winter soup!

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