Cream of Mushroom Soup

Posted by Donna-Marie Pye on



  • 4 cups chicken or vegetable stock
  • 1 package (20 g) Sarafino dried porcini or other dried mushrooms
  • 3 tbsp butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup white wine
  • 1 lb assorted specialty mushrooms (such as shiitake, oyster, king oyster, portobello and cremini), cleaned and sliced
  • 2 tbsp all-purpose flour
  • 1 cup 35% cream
  • Kosher salt and freshly ground black pepper to taste
  • Croutons, optional
  • Sour cream, optional


  1. In a saucepan, heat stock over medium heat to warm. Turn off heat, add dried porcini mushrooms; cover and set aside.
  2. In a large soup pot or Dutch/French oven, melt butter over medium heat.
  3. Add onions and cook, stirring constantly until onions are translucent and softened, about 3 to 4 minutes. Add garlic and cook about 30 seconds longer until fragrant.
  4. Add white wine, followed by the mushrooms. Cook 6 to 8 minutes until mushrooms begin to give off their liquid.
  5. Sprinkle over flour and stir until mixture is smooth.
  6. Slowly stir in dried mushrooms and stock, stirring constantly so lumps don't form. Bring mixture to a boil, reduce heat and simmer 15 minutes.
  7. Using an immersion blender or blender, partially puree the soup. Add cream and bring back to a simmer. Season to taste with salt and pepper.
  8. Garnish with toasted croutons and a dollop of sour cream, if desired.

Makes 4 to 6 servings

Relish Tip:  Don't clean mushrooms until you are ready to use them. When cleaning, some cooks just wipe them with a damp cloth or mushroom brush. Others will rinse briefly in water and completely dry with a towel. Let the condition of the mushroom dictate the cleaning. If they are dirty, use the latter method. If not, use the first method. Never soak mushrooms in water or peel them before using.

Tools You Might Like To Make This Recipe

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.