Menu Enter a recipe name, ingredient, keyword...

Cream Of Wild Mushroom Soup


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 6 tablespoons butter unsalted
  • 2 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 1/4 teaspoon cayenne
  • 1 1/2 teaspoons minced garlic
  • 6 ounces shiitake mushrooms cleaned, trimmed, and sliced
  • 6 ounces oyster mushrooms cleaned, trimmed, and sliced
  • 8 ounces trumpet royale mushrooms cleaned, trimmed, and sliced
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1/3 cup brandy
  • 6 cups chicken stock
  • 1 1/2 cups heavy cream


Servings 1


Step 1

Using a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne. Cook, stirring, until soft. Add the garlic and cook for less than a minute before adding the mushrooms, thyme, salt and pepper. Cook, stirring, until the mushrooms give off their liquid and start to brown. This should require about 7 minutes.

Add the brandy and bring it to a boil. Cook until the mushrooms are glazed, which should take about 2 minutes. Add the stock and return everything to a boil. As soon as it boils, immediately turn it down to medium-low and continue to simmer uncovered for about 15 minutes.

Remove the soup from the heat and puree it with a hand held immersion blender, or you can use a food processor. Place the soup back on the heat, add the cream, and return to a simmer. Adjust the seasoning and serve.

This recipe yields ?? servings.

You'll also love

Review this recipe

Creamed Potatoes And Mushrooms Cream Of Mushroom Soup II