Cream of Mushroom Soup

  • Yield: 6 servings


3tablespoons olive oil
1/2 yellow onion
1large garlic clove, minced
1pound cremini mushrooms, cleaned and sliced
1medium portabella, cleaned and sliced
4sprigs thyme, leaves only
1teaspoon Basque paprika or other spicy paprika
4cups stock, your choice
1cup half-and-half
2tablespoons potato starch or flour
1tablespoon butter
1 handful minced parsley
Coarse salt, to taste
Black pepper, to taste


  1. In a large Dutch oven or saucepan, heat olive oil, over medium heat. Add onions, reduce heat to medium-low, and cook until soft; about 10 minutes. Add garlic, thyme, and cook 5 minutes. Add sliced mushrooms, and continue to cook over low heat, 7 minutes. Sprinkle in the paprika, and stir. Add beef stock and simmer 20 minutes.
  2. Remove from heat, and let cool 10 minutes. Put half of stock mixture and about a fourth of the mushrooms into a blender or food processor. Add half-and-half and the starch or flour. Process until the mushrooms are broken up, and the mixture is fairly lump-free. Put mixture back into the stockpot, with remaining stock and mushrooms.
  3. Gently reheat, over low heat. Stir in the butter. Season with salt and pepper.
Recipe by Chez us, courtesy of the Mushroom Council’s Mushroom Channel