The Pioneer Woman Tasty Kitchen
Profile Photo

The Mushroom Soup!

4.68 Mitt(s) 22 Rating(s)22 votes, average: 4.68 out of 522 votes, average: 4.68 out of 522 votes, average: 4.68 out of 522 votes, average: 4.68 out of 522 votes, average: 4.68 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

I got this recipe from a chef at a trendy little Italian place where I use to live. This is a wonderfully creamy, rich soup with very addicting qualities. I like to serve it with nice, crusty French bread for dipping. Don’t say I didn’t warn you!

Ingredients

  • 3 Tablespoons Olive Oil
  • 1 whole Small Carrrot, Finely Minced
  • 1 whole Celery Stalk, Finely Minced
  • 1 Tablespoon Garlic, Crushed And Minced
  • 1 pound White Mushrooms, Sliced Thin
  • 4 ounces, fluid Chablis White Wine
  • 4 ounces, fluid Tomato Juice
  • 4 ounces, fluid Chicken Broth
  • 1 pint Heavy Whipping Cream
  • 1 cup Parmesan Cheese, Freshly Grated
  • 1 teaspoon Cornstarch
  • ¼ cups Water
  • 1 pinch Salt And Pepper, to taste

Preparation

Heat oil, over medium heat, in a large deep pot.

Mince the carrot and celery nice and fine. Too big and the soup will end up chunky. Toss into the pot and allow them to soften while you slice the mushrooms. (Please remember to clean the mushrooms first. You probably already knew that … I’m just sayin’.) Next, add your garlic, right as the carrots and celery start to cook down.

Add the mushrooms to the pot and allow them to reduce and soften. Pour in the Chablis, and let it cook with the mushrooms for a few minutes.

Add the tomato juice, and the chicken broth. Allow it to boil for about 5 minutes before adding the heavy whipping cream, and bring to a soft boil.

Grate Parmesan and add it to the pot. Let this cook for a few minutes, until the cheese is melted and blended with the soup. Add the cornstarch to 1/4 cup of water, then pour into the soup.

Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Salt and pepper the soup to your own tastes.

Serve with French bread or just plain ‘ol crackers. Whatever floats your boat!

Note: this recipe can be easily doubled, which you may want to do anyway, cause it won’t last long if you have to share it!

41 Comments

You must be logged in to post a comment.

Profile photo of Michael W. Kosak

Michael W. Kosak on 3.25.2018

For the person who said it was ‘gritty’.. Be sure to wash the mushrooms and cut off the base of the stem (not the entire stem, just the dried part on the bottom)
This soup is delicious!!!

Profile photo of Diane Rankin

Diane Rankin on 11.23.2016

It is now 2 days before Thanksgiving and I made this soup as a test run to taste before Thanksgiving. It has become quite a tradition to have mushroom soup before we serve our Thanksgiving feast; however the person who usually makes the soup isn’t joining us this year so I have to make it. And I’m so glad I was put to the challenge because this mushroom soup came out so delicious tonight. My husband and I absolutely love it!! It passed the test and I will be doubling the recipe for Thanksgiving. I’m a big believer in traditions and I’m so glad I can keep this one going.

Profile photo of funnygal84

funnygal84 on 1.9.2012

This soup is my absolute favorite soup. i just made some thursday and had to make more yesterday so i could enjoy it a little longer. so addictive. thanks for sharing. :)

Profile photo of Julie

Julie on 7.11.2011

I don’t know if I did something wrong, and if I did what it was. This soup came out terribly gritty for me. I don’t understand why, I followed the step-by-steps from PW, but it wasn’t creamy as much as it was, well, gritty. Does anyone know what could have caused this? I was so excited about this soup, too, but most of it got tossed because of the horrible texture. :(

Profile photo of missvicki

missvicki on 7.31.2010

This is a very easy, and satisfying soup. We like things a little on the spicy side, so I add about 1/4 of an onion to the celery and carrots, and season with some white pepper, salt, a few dashes of Frank’s Hot Sauce, and some Tony Cachere’s seasoning. I also use half and half instead of cream, and think it would even be good with milk if you used a tad more cornstarch, especially if you wanted a lower fat version. Very good with crusty breads, and it reheats very well. I just made my second batch tonight :)

22 Reviews

You must be logged in to post a review.

Profile photo of Emily Davidson

Emily Davidson on 8.25.2016

I made some changes to make it cheaper/easier, and I’m sure I compromised some flavor in the process, but it was still delicious! I used a frozen mirapoix mix, all chicken broth instead of wine, half and half, and the cheap canister of parmesan cheese. It made for an easy weeknight meal that came together very quickly. I can only imagine how delicious it would be if I didn’t cheat!

Profile photo of bonanzajellybean

bonanzajellybean on 11.22.2011

I love this soup. Thank you for sharing. And it is VERY addicting. I used two cloves of garlic and that was the only change. This will go in my rotation for soup and a larger batch is recommended.

Profile photo of purrfectionist

purrfectionist on 10.10.2011

love all the mushrooms. Great flavor!

Profile photo of apronmama

apronmama on 9.15.2011

I loved this soup. My husband hates mushrooms but he still really liked the base of the soup as well. Prefect amount for the two of us.

Profile photo of tessks

tessks on 4.26.2011

Excellent! I made a few adjustments, but only because some ingredients were what I had on hand. Used a reisling, tomato sauce, and half asiago cheese. The flavor is fantastic and it’s such a smooth broth. I doubled the recipe and am glad I did–leftovers the rest of the week will be so welcome!

Related Recipes

Crab and Corn Chowder
Profile Photo by Krystle in Soups
This rich and creamy soup is packed with fresh corn and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cold Zucchini Soup
Profile Photo by Magali Mutombo in Soups
A perfect cold soup for the summer. An alternative to gazpacho...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Allergy-Friendly Panera Broccoli Cheddar Soup
Profile Photo by Sadia Malik in Soups
Learn how to make this easy and quick Allergy-Friendly Copycat Panera...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Chicken Dumpling Soup
Profile Photo by Beth Pierce in Soups
This Chicken and Dumpling Soup recipe is made with creamy broth,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Thai Chicken and Coconut Soup (Tom Kha Gai)
Profile Photo by Julianna in Soups
A quick and easy Thai chicken soup with coconut milk that’s...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy