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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Cream of Mushroom Soup

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Cream of Mushroom Soup
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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.

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Cream of Mushroom Soup

Cream of Mushroom Soup

Prep Time:15 minutes Cook Time:40 minutes Total Time:55 minutes Servings: 4
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
  1. Toss the mushrooms in the olive oil, thyme, salt and pepper.
  2. Roast the mushrooms in a preheated 400F/200C oven until golden brown, about 30-40 minutes.
  3. Heat the oil in a pan.
  4. Add the onions and saute until tender, about 5-7 minutes.
  5. Add the garlic, thyme and sage and saute until fragrant, about 1 minute.
  6. Add the roasted mushrooms and vegetable broth and simmer for 10 minutes
  7. Season with salt and pepper.
  8. Remove from the heat and puree with a hand blender.
  9. Mix in the heavy cream and miso.
  10. Serve garnish with parsley.
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Reader Interactions

Comments

  2. redforever says

    April 19, 2008 at 7:44 pm

    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.

    Reply

  3. Lina says

    April 19, 2008 at 8:36 pm

    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.

    Reply

  6. Anonymous says

    April 19, 2008 at 10:20 pm

    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

    Reply

  7. Ferdzy says

    April 19, 2008 at 11:00 pm

    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.

    Reply

  10. farida says

    April 20, 2008 at 12:54 am

    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!

    Reply

  15. Chuck says

    April 20, 2008 at 5:09 am

    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!

    Reply

  16. cakebrain says

    April 20, 2008 at 6:11 am

    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!

    Reply

  18. Marie says

    April 20, 2008 at 7:54 am

    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!

    Reply

  22. Grace says

    April 20, 2008 at 9:02 am

    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. 🙂

    Reply

  25. giz says

    April 20, 2008 at 1:27 pm

    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.

    Reply

  42. Steve Newport says

    September 29, 2008 at 7:57 pm

    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)

    Reply

  43. Anonymous says

    October 12, 2009 at 2:48 pm

    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

    Reply

  44. margie says

    November 7, 2009 at 9:52 pm

    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.

    Reply

  46. Melissa says

    December 17, 2009 at 3:30 am

    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!

    Reply

  50. Kelly says

    February 16, 2011 at 6:34 am

    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

    Reply

  51. Michelle says

    October 29, 2011 at 3:25 am

    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.

    Reply

  52. Anonymous says

    September 20, 2012 at 1:57 am

    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

    Reply

  53. Susan says

    September 27, 2012 at 9:09 pm

    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!

    Reply

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