Mushroom Soup Recipe (2024)

Instead of using hot water, heat up the chicken stock/ broth to soak the mushrooms. Also, use your scissors to cut up the dried mushrooms before you soak them. Much easier than trying to chop soft mushrooms that can still be a little difficult to cut. If you don't have Sherry or Madeira, use a thick balsamic vinegar. It will bring a lot of depth to the flavor.

Excellent! Lots of great umami flavours! A squeeze of lemon juice at the end to brighten, and done!

This soup is delicious; full of earthy mushroom taste and tastes great even without the cream. Using a variety of mushrooms as mentioned yields a depth of flavor that most mushroom soups lack.

I grind my dried mushrooms in a blade type spice grinder, to a powder. Then there is no need to soak. Just add to the fresh mushrooms. The powder will absorb some of the liquid as liquid evaporates, and mushrooms brown. No flavor lost to the soaking process.P.S. That would be hand held blender, not mixer, in step 4. A hand held mixer would not make a puree.

I haven’t made this yet but two comments. 1. If you have sharp knives mushrooms soaked are not difficult to cut so I would not use scissors to cut them. Because 2.) those dried mushrooms are very dirty and if you don’t soak them you may get grit in your soup. Not pleasant. Be careful to strain the mushroom soaking liquid through a coffee filter.

There is no way the soaked dried mushrooms are going to brown and they will simply keep the fresh ones from doing so. Better to add the former after the fresh mushrooms have browned, along with the stock or soaking liquid.

This is a great recipe; I use EV olive oil instead of butter, and I cook half a cup of arborio rice or arroz bomba with until it is completely soft. Then I puree (as explained), which gives a great velvety texture, without having to use cream. I also add two bay leaves which I remove before pureeing.

Excellent soup! I dump a load of tarragon and dijon mustard in with the onions for extra flavor!

I’m surprised the recipe didn’t mention the importance of using a filter to get any grit out of soaked mushrooms when saving soaking liquid. I used dried porcini and added a cube of mushroom bullion (porcini) to deepen flavors.

I topped this soup off with croutons I made from asiago bread and sprinkled with parmesan cheese. Delicious!

This makes a great soup.
I like it with a bit of fresh marjoram or oregano along with the thyme.

I substituted organic vegetable broth for the chicken and used Marsalla cooking wine since my local store was out of sherry. I did add the cream and it turned out super delicious, not too thick. My husband had seconds and requested a bowl to take for lunch the next day.

Total mushroom bomb. I used raw milk from a local farm instead of cream, was great, finished with parm. We had a lot leftover, I doubled the recipe, and then used as pasta sauce the next night, added more butter and parm, and fresh chives, of course. Love this easy versatile recipe!

Hand blender! (Not hand mixer)

Skipped the cream, used sherry. Used a number of Polish dried mushrooms. Absolutely superior!! We feasted tonight!!

a hand held blender wont make a puree. it breaks it down but still leaves you with some nice tooth to your soup.

Needs more stock. I’d do stock and two to three cups of mushroom liquid. I also used two pints half and half

So good! Veganized by swapping Corto saute oil for butter and cashew cream for dairy cream.

Instead of soaking the dried mushrooms, I used Porcini Powder (from D'Artagnan, but they no longer sell it). Mixed 3 tbsp with 3 cups chicken stock and let sit overnight to thoroughly dissolve. Then I went ahead with step 2. I used 2 sprigs of fresh thyme from my garden. It was lovely and intense, even without milk or cream. I prefer to add evaporated milk which gives the soup a nice consistency without so much fat.

I doubled this soup for Christmas Eve. Used 1/2 lb shiitakes and 1 lb creminis. Added cubed potatoes to make the soup, rather than serve them separately like Babcia did. Didn’t use cream, but it would work at the end when the soup is hot.

Can I use fresh mushrooms?

Doubled amount of fresh mushrooms and left out dried and garlic. Used a leek instead of onion. Added a small potato with the broth. Small amount of truffle oil when puréed. Don’t forget to remove the thyme stems,! Very good.

I love this recipe. I ignore the combo of mushrooms and just use fresh. I use whatever ‘red’ type of wine I have on hand. Marsala tonight. The Marsala is a must. Adds such a beautiful flavor. I do use homemade chicken stock and substitute yoghurt instead of cream. Such an easy recipe with most things on hand. Use a hand blender at the end. Yum and double yum.

Does this soup freeze well?

It looks amazing, but don't do Dairy. Would Coconut milk or Oat Milk work instead of Cow's Milk????

When I get lucky, my Costco brings in lrg containers of dried mushrooms and I stock up. I can't stress the importance of when using dried mushrooms to not grind into powder or chop before soaking, they need to soak so the grit settles to bottom of cup. I put mine in 4 cup pyrex cup, microwave and cook for 20 minutes to concentrate broth. I then let sit and let all grit settle to bottom cup. then carefully remove whole mushrooms. And stain broth through coffee filter. No grit.

Agree you don’t *need* the cream particularly if blending but it is delicious. I subbed for plain cashew yogurt with no problems.

I made this twice, once with morels and once with mixed dried mushrooms. The second time I soaked the heck out of the mushrooms to get a smoother texture but it still had little chewy bits which I have decided I just don’t care for. The flavor was good but it came out quite thin. So, just my opinion, I think there are better mushroom soup recipes out there.