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the best cream of mushroom soup --- please

foxy fairy Sep 24, 2008 03:00 PM

Your favorites, please. I will be making this for a special friend to bring to work for lunches or to heat up for dinners, in an ultra-busy week for her. Thanks! This past week I made her a stunning roasted butternut squash soup... so I'd like it to be equally special.

  1. s
    shivani Sep 28, 2008 09:18 AM

    i usually make this one, from ruth reichl's comfort me with apples.


    1. clamscasino Sep 27, 2008 07:55 AM

      This thread brought on a serious craving for the Hungarian mushroom soup in Molly Katzen's Moosewood Cookbook....so I made it the other night (hadn't done so in many, many years) and it was as stunningly delicious as I remembered.

      1. gmm Sep 26, 2008 01:29 PM

        Just wanted to add my vote for the Ina Garten recipe on the Food Network site. It's very rich and delicious.

        1. d
          Diane in Bexley Sep 26, 2008 12:44 PM

          My "secret ingredient" for mushroom soup is nutmeg. Just a little nutmeg will bring out the "je ne sais quoi" that everyone will be asking for. Also, garnish with fresh snipped chives.

          1. c
            chowess Sep 26, 2008 12:29 PM

            Would you mind sharing your recipe for the stunning roasted butternut squash soup? I am always looking out for different variations of this to keep my family happy. Many thanks

            1. s
              SSqwerty Sep 26, 2008 12:22 PM

              My favorite mushroom soup is the
              /CREAMY-ROASTED-MUSHROOM-SOUP on Epicurious.
              Easy to do because you can roast the mushrooms the day before and finish the soup the day you serve it. I use chicken stock instead of vegetable stock.

              1. soultender Sep 25, 2008 06:15 AM

                It's really awesome of yo to make soup for a friend for lunches, etc. Kudos!

                1. mlukan Sep 24, 2008 09:04 PM

                  This is by far the best ive ever made. My fave mushroom soup. You can read reviews to confirm how good it is.

                  1 Reply
                  1. re: mlukan
                    greenstate Sep 26, 2008 08:59 AM

                    Lordy, that ought to be the best tasting cream of mushroom soup. With all that butter and cream I'll bet it's delicious!

                  2. g
                    gordeaux Sep 24, 2008 05:03 PM

                    Not a recipe, but a suggestion.
                    If you own Marjoram, throw some in whatever recipe you choose.

                    1 Reply
                    1. re: gordeaux
                      smartie Sep 24, 2008 06:43 PM

                      I love chervil or tarragon in mine.

                      I make a mushroom sauce having fried mushrooms in butter until soft then making a roux, then adding enough milk and cream till I get the consistency I want. Lots of salt and black pepper and then either chervil or tarragon, a pinch of thyme and some nutmeg.

                    2. WendyBinCT Sep 24, 2008 03:32 PM

                      This version achieves creaminess without cream, thanks to the addition of potato.

                      Wendy’s Mushroom Soup

                      1/2 cup dried mushrooms (about 1/2 ounce)
                      2 cups boiling water
                      1 Tbsp. oil
                      1 Tbsp. butter
                      1 1/2 cups sliced cremini mushrooms (about 12 ounces)
                      1/2 cup chopped shallots or onion
                      2 garlic cloves, grated or minced
                      1 cup diced peeled baking potato or leftover mashed potato
                      3 cups fat-free, less-sodium chicken broth
                      1/4 teaspoon dried thyme
                      Salt and pepper to taste
                      2 tablespoons sherry

                      Optional garnish:
                      Minced parsley or sliced chives or sliced scallion
                      A few drops of truffle oil

                      Combine the dried mushrooms and boiling water in a bowl; cover and let stand 30 minutes. Lift rehydrated mushrooms from the liquid; rinse, chop and set aside. Strain soaking liquid through cheesecloth or a coffee filter to remove any grit; set aside.
                      Heat oil and butter in a large saucepan over medium-high heat. Add cremini mushrooms and shallots; sauté 6 minutes or until tender. Add garlic and sauté, stirring, 30 seconds. Stir in the rehydrated mushrooms, reserved liquid, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until potato is tender.
                      In a blender, puree soup in batches.
                      Return soup to the saucepan. Stir in sherry.
                      Garnish as desired and serve.

                      Yield: 4 servings

                      1. MMRuth Sep 24, 2008 03:04 PM

                        This was wonderful:


                        1 Reply
                        1. re: MMRuth
                          steinpilz Sep 26, 2008 03:57 PM

                          In addition to using sherry and thyme, one thing I've been successful with is grinding a mix of dried mushrooms (chanterelles and boletes for instance) to a powder and adding this to boost flavour and thicken the soup.

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