Cream of Wild Mushroom Soup

Ingredient List

8 ounces fresh Portobello mushrooms

7 ounces fresh cremini mushrooms

1 tbsp olive oil

2 tbsp butter

1 cup chopped onion

1 carrot

1 sprig fresh thyme

Kosher salt and freshly ground black pepper to taste

2 cups chopped leeks, optional

¼ cup flour

1 cup dry white wine

½ cup cream

½ minced fresh flat-leaf parsley

Parmesan Crisps

¼ cup freshly grated Parmesan cheese


3 slices of bread: I used a French baguette

1 tbsp butter

2 tbsp olive oil

salt and pepper

1/8 cup freshly grated Parmesan cheese


Clean the mushrooms by wiping them with a paper towel. Separate the stems from the caps, roughly chop and set aside. Then slice the caps into ¼ inch thick pieces and set those aside.

Start making the stock. Heat the oil and 1 tbsp butter in a large stock pot. Add the chopped stems, onions, carrot, thyme, 2 tsp salt and ½ tsp pepper – cook over a low-medium heat until soft and fragrant, about 10-15 minutes.

Add 6 cups water and bring to a boil. Add 1 or 2 bouillon cubes – we added chicken bouillon but if you want to keep it vegetarian, add vegetable stock. An alternative would be to add 4 cups water and 2 cups liquid stock. We felt the stock added another element of flavor, so add enough to suit your preference. Simmer the stock uncovered for 30 minutes.

In another large sauté pan, heat 1 tbsp butter (if using leeks, sauté them now), add the sliced mushroom caps and cook for 10 minutes until soft. Add the flour and cook for 1 minutes making sure all of the mushrooms are coated. Add the white wine and stir for another minutes, making sure to scrape the pan.

This is where we vary the method from Ina’s recipe. She strains the vegetables out of the stock and adds the mushrooms without pureeing it. We felt a cream of mushroom soup needs to be pureed, with some of the mushrooms chopped and added after pureeing.SO, if following Ina’s original recipe, click here.If following ours keep on keepin’ on.

Take half of the sautéed mushrooms (and leeks, if using), add them to the stock and stir. Puree the soup until creamy, then put back into the stock pan. Take the remaining sautéed mushrooms and very roughly chop, add these to soup.

Taste and adjust your seasoning. We added more salt and pepper to taste. You can also add crushed red pepper for spiciness.

Reduce the heat and simmer for 15 minutes. Add the cream, parsley and more s&p if needed. Once the cream is added turn the heat down heat through but do not boil. Serve hot and enjoy!

If topping the soup with Parmesan crisps:

Heat oven to 300F.

Line cookie sheet with parchment paper. Drop 1 tbs of freshly grated parmesan onto the cookie sheet, space about 4 inches apart. Flatten parmesan with the back of a spoon. Bake for 6 minutes or until golden.

If topping the soup with Croutons

Heat oven to 375F. Slice the bread into cubes. Melt butter and olive oil adding salt and pepper. Toss the cubes in a bowl with the butter and oil making sure all of the bread is coated – add more if necessary. Add the Parmesan cheese and toss again. Put on a cookie sheet lined with Parchment paper and cook for about 7 minutes until browned.