Cream of Mushroom Soup


Cream of Mushroom Soup

Cream of Mushroom Soup
Cream of Mushroom Soup

This soup is best made with cremini mushrooms instead of the more common cultivated white mushrooms. The dried porcini are expensive, but they give the soup depth and complexity.


– 1 small Yukon Gold potato, peeled and thinly sliced.

– 3 leeks, cleaned and thinly sliced.

– 1 quart milk, water, or chicken broth.

– 1½ pounds fresh cremini or cultivated white mushrooms, coarsely chopped or sliced.

– 6 slices dried porcini mushrooms, soaked in ½ cup warm water for 30 minutes(optional).

– ½ cup heavy cream.

– Salt.

– Pepper.

– Soup Croutons, optional.


Step 1:
In a pot, combine the potato, leeks, and milk, bring to a gentle simmer, and simmer for about 25 minutes, or until the potatoes and leeks are completely soft.

Step 2:
Add the fresh mushrooms to the soup. Lift the porcini out of their soaking water and squeeze them, releasing the liquid into the bowl. Carefully pour the soaking liquid into the soup, leaving any grit behind in the bowl. Then add the porcini to the pot and simmer for about 7 minutes.

Step 3:
Puree the soup with a blender (see precautions) and then strain it into a clean pot. Add the cream, bring to a simmer, and season with salt and pepper. Garnish with the croutons.

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