Cream of Mushroom Soup

Cream of Mushroom Soup Vertical


  • 1/4 c. butter
  • 2 8-oz. packages cremini mushrooms, sliced
  • 2/3 c. sliced shitaake mushrooms
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 tsp. dried thyme
  • 4 c. vegetable stock
  • 1/3 c. heavy cream
  • kosher salt
  • Freshly ground black pepper


  1. In a large pot, melt butter. Add mushrooms and saute until golden, about 5-7 minutes. Season with salt and pepper and remove 1 cup of the mushrooms, reserving them to the side.
  2. Add shallot and garlic to the pot and saute until fragrant, 1 minute. Add thyme and vegetable stock and bring to a simmer. Cook until mushrooms are tender, about 8-10 minutes. Using an immersion blender, or working in batches in a regular blender, puree soup until smooth.
  3. Return soup to pot and stir in cream and reserved mushrooms. Serve.







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