Cream of Mushroom Soup

By Executive Chef, Jeff King

Today I will share with you my recipe for cream of mushroom soup. This is a very popular dish that I always get asked the recipe for. Now you will be able to make it at home for your guests and family to enjoy!


5 lbs button mushrooms
5 oz. Dry Porcini mushrooms
8 sprigs of thyme
2 white onions
4 sticks celery
8 cloves garlic
3 liters water
1 liter 35% cream
Salt and white pepper

Place large pot on stove at medium high heat with 3 tablespoons of butter.

Crush garlic cloves, roughly chop onions, celery and place in pot and saute for 3 minutes. Add thyme and saute for another minute. Add washed button mushrooms, dry porcini and water. Raise temperature to high and bring up to a boil. Once it comes to a boil turn down heat to medium and simmer for 20 mins. Add cream and simmer for another 5 minutes.

Using a hand blender blend soup till everything is pureed and season to taste.

Using a blender (recommended) fill blender halfway full and place lid and towel on top. Caution do not fill too high as hot soup may splash out. Blend until smooth. Repeat till all soup has been pureed. Return soup into pot and add salt and white pepper to taste. Adjust consistency to your liking by adding more water or cream.

Happy cooking!


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