With this months No Croutons Required theme being mushrooms I went a little overboard and got way too many mushroom. Having extra mushrooms is not something that I consider to be a problem. In fact I had been wanting to try making a cream of mushroom soup for a while. I had a one pound package of wild mushrooms containing cremini, shiitake and oyster mushrooms that would be perfect for a cream of wild mushroom soup. When I made my oven roasted eggplant and mushroom miso soup I found out that roasting mushrooms adds a ton of flavour so I knew that I would have to roast the mushrooms for the cream of roasted wild mushroom soup. I immediately thought that I would have to use dill in the soup as dill is my favorite herb pairing with mushrooms, but I did not have any dill on hand… I did have some thyme and sage which I though would also go well. I used some homemade vegetable broth which added a lot of flavour. The soup came together easily and just as I was about to pour the cream into the soup I paused. I thought, I could replace the cream with miso and make this a roasted wild mushroom miso soup. I thought it over for a while and in the end I decided that I had started the mushroom soup because I wanted to try making a cream of mushroom soup. I can always try the mushroom miso soup some other time. The soup was so good! It was full of mushroom flavour and nice and creamy. I served the cream of mushroom soup with some cheesy garlic bread . I will definitely have to make this soup again though, next time I will use dill.
Cream of Mushroom Soup
ingredients
- 1 pound mushrooms (cleaned and sliced)
- 1 tablespoon olive oil
- 1 teaspoon thyme (chopped)
- salt and pepper to taste
- 1 teaspoon oil
- 1 onion (chopped)
- 2 cloves garlic (chopped)
- 1 teaspoon thyme (chopped)
- 1 teaspoon sage (chopped)
- 4 cups vegetable stock
- salt and pepper to taste
- 1 cup heavy cream
- 1 tablespoon miso (optional) (gluten free for gluten free)
- * parsley (chopped)
directions
- Toss the mushrooms in the olive oil, thyme, salt and pepper.
- Roast the mushrooms in a preheated 400F/200C oven until golden brown, about 30-40 minutes.
- Heat the oil in a pan.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic, thyme and sage and saute until fragrant, about 1 minute.
- Add the roasted mushrooms and vegetable broth and simmer for 10 minutes
- Season with salt and pepper.
- Remove from the heat and puree with a hand blender.
- Mix in the heavy cream and miso.
- Serve garnish with parsley.
Creamy Mushroom and Roasted Cauliflower Soup
Hungarian Mushroom Soup
Roasted Cauliflower and Red Pepper Soup
Carrot Soup with Dill Pesto
Cauliflower and White Cheddar Soup with Dill
Soupe a la Courgette (Zucchini Soup)
Cream of Asparagus Soup
Chicken Noodle Soup
Pot Roast Mushroom Soup
Broccoli Soup
Cauliflower Soup
Ham and Bean Soup
Split Pea Soup
Creamy Roasted Mushroom and Brie Soup
Creamy Maple Brie and Cheddar Apple Soup
Looks perfect, Kevin. Mushroom soup is one of my favorites and yours looks so creamy and delicious.
I think in the end, you made a great choice going with the thyme and sage for your herbs in this soup. I always think of mushroom soup in earthy tones and sage, thyme, marjoram, oregano, those all fit the bill when I think earthy.
Nice soup, I am sure it never disappointed.
Kevin, I love your recipes and your blog. Your postings are short and sweet, to the point. All about amazing food! The soup looks great.
Great looking soup Kevin, very refined looking…suited for dinner guests.
FABULOUS soup to use up extra mushrooms – delicious and comforting!
Hi Kevin! The soup is fine, but it’s that cheesy garlic bread calling my name 😉
btw..when typing in the word verification..it ended in “s o u p” haha
Oh lovely Kevin, I like the idea of roasting the mushrooms first. And miso in non-traditional soups, yep, do it all the time. It adds great depth of flavour.
Oh, nothing quite like a good mushroom soup. Looks delicious!
I am drooling all over my monitor with this soup. I just love mushroom soup!
I love mushroom soup! My attempt to make my own long time ago did not yield the best results ever, but it was still good. I am going to try your recipe next time. Looks yummy!
my all-time favourite soup! yum!
I would love to attempt cream of mushroom soup – the homemade version is unequaled! Yours looks divine!
I think roasting the mushrooms must give a more intense flavor to this soup? It looks delicious, Kevin
this is one of my favorite soups, and i love the herbs you’ve used. the miso is a nice touch too, i’ve never tried that in a veggie soup.
I can’t tell you how long it has been since I had mushroom soup. But, now that I have seen yours, I just may have to make a large pot. Looks delicious!
Cream of Mushroom Soup is one of my favourite soups and you’ve made an excellent rendition of it! I think yours beats the stuff in the red and white can any day!
I do love mushroom soup and never would have thought of roasting them- great idea!
Beautiful looking soup Kevin. When I was a kid I hated mushroom soup, refused to eat it actually. Mind you it was campbells . . . nuff said. I would imagine roasting the mushrooms really bring out their lovely earthy flavour. I could sure go for a bowl of your’s right now and it’s breakfast time. It looks so tasty!
you can never have too much mushrooms, lol. Your mushroom soup looks soooo good 🙂
Rich, creamy and delicious–perfect for Seattle. It SNOWED last night!
This is the kind of mushroom soup I like! So yummy….
it’s just so pretty! of course it’s hard to tell just by a picture, but the consistency of it looks absolutely perfect. lovely. 🙂
Looks fab, it’s hard sometimes to stick to the recipe! 🙂
I love mushroom soup. Yours looks so good. Yum!!
I had to laugh because the mental process of should I, shouldn’t I, maybe this would work etc. is one that I go through all the time.
I always have loads of mushrooms to hand! This was a nice way of using them, I must try the roasting method! Yummy looking soup!
Always one of my favorites, though the heavy cream does me in. I might like to make a lighter version, if that’s even possible!
YOu just can’t beat home-made cream of mushroom soup!
I’ve been meaning to get one of those hand blenders (hate my sdrd blender), let me know if you have any strong brand/model preferences 🙂
Sounds delicious Kevin, I love the addition of thyme and sage… must taste very good 🙂
Margot
Kevin, I’m in mushroom heaven. Dill, yes, and please do make that cream of mushroom miso soup sooner than later!
Looks great.
Looks great Kevin! Mushrooms are sooo good!
This looks perfect kevin!! I just adore mushroom soup and this one fits the bill anytime for me 🙂
Rosie x
I love cream of mushroom soup and yours look absolutely gorgeous. Now if only there were garlic croutons on top, that would be perfect for me!
Kevin, I made your soup and garlic bread for lunch today. It was perfect! I posted pictures here: http://www.flickr.com/photos/24696299@N08/2432569728/
Thanks for sharing your delicious recipes.
What a great idea to roast the mushrooms. I’ll bet that did give them a lot more flavor, and color. I’m so impressed!
I love cream of mushroom soup! And that slice of bread looks really good too!
I don’t know why I never thought of roasting mushrooms before putting them in soup before – I’ll have to try it!
I’m a new reader and that looks SO good – I will have to try it – cream of mushroom soup is one of my favs!
This looks fantastic! Almost makes me wish it was winter again!
Kevin, this was fucking delicious; you’re directions were simple and concise.
I did add some corn starch and cooked it a little longer to thicken it (I also used beef-stock instead of vegetable), and it tasted great.
I paired it with a very smoky, dry tea as well as some lemon-thyme flavored oil with balsamic glaze to dip some bread in which ended up being a very pleasant combination.
Thanks again!
(I found your site through tastespotting.com btw)
I was looking for a mushroom soup recipe and stumbled on this page. I have no idea what this site is…but after looking at some pictures, I will be signing up and checking it out!!! Thank you to…Google and Kevin, I guess!
Chantelle
kevin i visit your site regularly. i made this soup last night, with a few modifications and it was simply to die for. not being from the miso eaters, having overdosed in our hippie vegetarian days, i substituted a good sized dollop of grainy mustard and then i added six ounces of port. i served it with a thin slice of floating gargonzola cheese. one of the best soups if have ever eaten.
margie: I like the sound of using the grainy mustard and you can't go wrong with port! 🙂
just made this for my vegetarian mom who is trying to avoid carbs. This was perfect without a roux. I sauteed the mushrooms in a bit of butter since the oven was busy and it was great. Will try roasting next time! Thanks Kevin, you make this stuff so easy!
A great substitute for heavy cream in any recipe is CASHEW CREAM. I started using cashew cream after purchasing Tal Ronnen's cookbook The Conscious Cook. You cannot tell that you didn't use heavy cream. You can find the recipe for cashew cream on Tal's website here: http://www.talronnen.com/recipes/cashew-cream/
kevin.
i made cream of mushroom soup using your recipe, i made some changes
thanks for the recipe. Have a look at http://kitchenswathi.blogspot.com/2010/01/cream-of-mushroom-soup.html
swathi
Found your recipe in a google search, made it and eating now – delicious! Thanks heaps.
Have used this recipe time and time again to make this soup all winter.
***Miso not optional!***
A great vegan option is to add a potato (or Jerusalem artichokes) at stage 4, for consistency.
Messed around with the spices a couple of times (bay & saffron was delicious)… and seem to sneak tarragon in any dish I can,
but, truly,
pre-roasting the mushrooms is genius,
and this is a glorious soup.
Thank you
This must be serendipity. I took my daughter to lunch today for her 23rd birthday (which happens to be Monday, Halloween.) We went to a cool little restaurant in OKC called "Paseo Grill" where we had the most delicious Cream of Mushroom Soup. Soup is her favorite food. Allow me to correct that, soup is probably her favorite thing in life. Right above cheese, and in a distant third, friends and family. What can I say? The girl loves her soup. She is a French major in college, and the joy of my life. Even when it was 115 degrees last summer, I was making her favorite homemade vegetable soup. And, well, tonight, while I was perusing the net, I accidentally stumbled across your blog, and remembered you from a couple years ago when I used to blog routinely, and it was like running into an old friend again, one who happened to be carrying a delicious bowl of soup. It's good to see you again! I've added you and your delicious soup recipe to my favorites list. Thanks.
This soup is fantastic! I made it this evening for my husband and I and we both loved it. I must add that I love replicating your recipes! They are the perfect go to for us and our "tiny kitchen stadium." Thanks again!! – Lauren
Kevin,
I have some homemade chicken stock on hand.
Could I use it instead of veg stock in this mushroom soup? I'm making it this weekend and can't wait to taste it!! Thanks so much!! We LOVE your recipes!
Susan: Homemade stocks are the best for soups and a chicken one would work great in this soup! Enjoy!
Did you use dry or fresh herbs?
Katie Clark: I prefer to use fresh but dried work as well.
Excellent-l just substituted the heavy cream with soy creamer.
Excellent-l just substituted the heavy cream with soy creamer.