Cream of Mushroom Soup

  • Yield 6 servings

There's nothing like a nice comforting bowl of mushroom soup on a chilly day.


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



Get every new post delivered to your Inbox.

Join 261 other followers