The Pioneer Woman Tasty Kitchen
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Cream of Mushroom Soup

4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Easy

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Description

This is the best cream of mushroom soup I have ever had. We made it at the restaurant for the daily soup special and this was also the “secret” ingredient in our green bean casserole. I personally like both textures (and look) of mushrooms in the soup. I slice half the mushrooms and chop the other half. But feel free to use the mushrooms however you would like.

Ingredients

  • 15 ounces, weight Fresh Mushrooms (shiitake, Portobello, Cremini)
  • 2 Tablespoons Olive Oil, Divided
  • 3 sprigs Fresh Thyme
  • 2 cups Onion, Chopped
  • 1 stick Butter
  • ¼ cups All-purpose Flour
  • 4 cups Vegetable Stock
  • 1-½ teaspoon Sea Salt (or Kosher Salt)
  • 1 teaspoon Freshly Ground Black Pepper
  • 1 cup Half-and-half
  • 1 cup Heavy Cream
  • ½ cups Fresh Parsley, Minced

Preparation

Clean the mushrooms by wiping them off with a dry paper towel. Don’t wash them!

Slice the mushrooms or chop them into bite-sized pieces. Set aside.

Heat 1 tablespoon of the olive oil in a large pot. Once oil is hot add the mushrooms and thyme and cook for 10 minutes or until lightly browned. Place in a bowl and set aside. Remove thyme stems (leaves should have fallen off)

In the same pot, heat the remaining 1 tablespoon of olive oil then add the onions. Cook covered over low heat, stirring occasionally for 15 minutes. Then add the mushrooms back into the pot.

Next, add the butter. Allow it to melt then add the flour and cook for 1 minute. Add the vegetable stock and stir for another minute, scraping the bottom of the pot. Add the salt and pepper pepper and bring to a boil. Reduce heat to a simmer and simmer for 15 minutes. Then add the half-and-half, cream and parsley. Heat through but do not boil. Season with additional salt and pepper, to taste. Serve hot.

One Comment

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Colette (Coco in the Kitchen) on 8.5.2013

What a cozy soup, perfect for autumn. And quick!

2 Reviews

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Danka on 9.22.2013

Mine looked nothing like the picture – actually it didn’t look that appealing at all. But it was pretty tasty (although not as rich as I hoped) and it was super easy. Followed the recipe exactly.

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goldenbailey on 8.6.2013

This soup was good! Made it with wild mushrooms, added some leaf of celery and lovage since I didn’t have a lot of parsley, and used all whipping cream instead of the half and half.

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