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You are here: Home / Recipes / Soups, Chilis & Stews / Creamy Multiple Mushroom Soup

Creamy Multiple Mushroom Soup

March 16, 2016 *Updated* June 28, 2022 / By: Gloria Duggan | Homemade & Yummy 98 Comments

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Recipe Jump

Made with both fresh and dried mushrooms this Creamy Multiple Mushroom Soup is thick, rich and the perfect start to any meal.

If you are not a fan of mushroom soup in a can, THIS is the recipe for you. 

Closeup of mushroom soup in a bowl.

Creamy Multiple Mushroom Soup is one of those comfort foods that hits the spot, especially on a cold damp day. The earthiness of the mushrooms, the creaminess of the cheese, and the satisfaction you get when you eat a nice rich thick soup along with some homemade bread.  Ahhh the simple pleasures that taste so good! Easy to make Roasted Cauliflower Soup is another great choice.

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This is a pretty basic soup that produces wonderful results every time.  I love experimenting with different varieties of mushrooms as they all have their own unique flavour that makes the soup a little different each time.  As for dried mushrooms, well they are in their own league.  With so many wonderful options available, this allows you to create endless combinations of this wonderful soup.

Are you a pierogi lover? Well, do I have a mushroom recipe for you. This is Pierogy Sauce made with creamy mushrooms and dill is THE BEST pierogi topping EVER!

Love grilled mushrooms? These Loaded Portobello Mushrooms Caps are grilled and stacked with ham, cheese, and tomato. A light meal or perfect starter.

Fresh mushroom, dried mushrooms and wine soup ingredients.

Pick your mushrooms.  For the dried mushrooms I soak them in some white wine to reconstitute, then use the wine in the broth. Sauté the onions and thyme in some olive oil and butter to soften, then add the chopped mushrooms (fresh and dried).  Cook for approximately 10 minutes.  Add the wine, salt and pepper and cook for 5 minutes.

Add some chicken broth and cook for about 20 minutes. Remove about ¾ cup of broth to melt cream cheese. With an immersion blender, puree the soup.

Collage of soup process pictures.

In a small pot melt the butter.  Add the flour and blend.  Add the cream and bring to a boil.  Add mixture to pureed soup and cook until thickened about 10 minutes.

I use cream cheese in my soup so at this point I would add the room temperature cream cheese to the reserved both to melt.  When the cheese is melted, whisk into the soup.  Cook for additional 5 minutes.

Mushroom soup in a bowl with a spoon.

There you have it rich, creamy, earthy….and oh so yummy.  Over the years I have played around with many variations, but I finally have found one that we truly love.  Creamy Multiple Mushroom Soup makes it’s way on our dinner table many times throughout the year.

Closeup of soup garnished with slices of fresh mushroom.

If you LOVE mushrooms, check out my guest post for Mushrooms Canada. Grilled Portobello Caprese Salad Stack is a winner!!

Creamy Multiple Mushroom Soup long pin image.

Looking for some other great soups to try…here are a couple: Broccoli Overload Soup or Potato & Leek Soup with Roasted Beets.

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Fresh and dried mushrooms are used to make this Creamy Multiple Mushroom Soup. Thick, rich and earthy, perfect as an appetizer or main dish paired with some great bread. | homemadeandyummy.com

Creamy Multiple Mushroom Soup

Creamy Multiple Mushroom Soup makes a great lunch or dinner. Serve with nice homemade bread. The addition of multiple mushrooms (fresh and dried) adds earthiness. The cream cheese makes it so nice and thick!!
5 from 3 votes
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Course: dinner, Lunch, main, side, Soup
Cuisine: Canadian
Keyword: Easy Homemade Soup
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 9 cups
Author: Gloria Duggan | Homemade & Yummy

Ingredients

  • 7 cups fresh mushrooms (your choice of variety)
  • ½ cup dried mushrooms (your choice of variety)
  • 1 cup white wine
  • 4 cups chicken stock
  • 1 chopped onion
  • ¾ teaspoons dried thyme
  • ¼ cup butter
  • ¼ cup flour
  • 3 tablespoons butter (to sauté)
  • 1 tablespoons olive oil (to sauté)
  • ¼ teaspoons salt
  • ¼ teaspoons pepper
  • 1 ½ cups cream
  • ½ block cream cheese (room temperature)

Instructions

  • Soak the dried mushroom in the white wine for approximately ½ hour. Reserve wine.
  • Chop (fresh and dried) mushrooms.
  • To the stock pot add butter and olive oil
  • Sauté onions with thyme until soft. Add mushrooms and cook for about 10 minutes.
  • Add wine, salt and pepper and cook 5 minutes.
  • Add broth and cook for 20 minutes.
  • Reserve a bit of stock in a bowl, then puree the soup with an immersion blender.
  • Melt butter in a small pot.
  • Add flour and blend till smooth.
  • Add cream and bring to a boil.
  • Add mixture to pureed soup and cook for 10 minutes until thickened.
  • To the reserved stock add the room temperature cream cheese to melt.
  • Whisk the cream cheese into the soup.
  • Cook additional 5 minutes.
  • ENJOY!!

Notes

Looking for more wonderful soups, give these a try:
Broccoli Overload Soup
Potato & Leek Soup with Roasted Beets
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Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.

 

 

 

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MEET THE AUTHOR

Gloria Duggan is the author for Homemade & Yummy, where she creates fun and easy recipes. She is also a brand ambassador/influencer for well-known companies. Gloria has judged food competitions and has posted about local food events. Gloria's work has been featured in magazines, and she has been interviewed on several podcasts. Read More…

Reader Interactions

Comments

  1. Marisa Franca @ All Our Way

    February 04, 2018 at 12:22 pm

    Our house is never without mushrooms. We stick them in just about everything. But one soup I’ve never made is Cream Of Mushroom with just one variety or multiple mushrooms. Your recipe is tempting me to rush out and buy a variety of mushrooms to make this delicious looking soup. This is a special occasion soup as far as I’m concerned.

    Reply
    • Homemade & Yummy

      February 04, 2018 at 6:51 pm

      HAHA….yup we always have mushrooms too. This soup is so creamy…and beats anything in a can!!

  2. Veena Azmanov

    February 24, 2017 at 4:50 pm

    It’s amazing how every mushrooms has it’s own unique flavor! I too love adding many mushrooms in my soup. Takes it to a whole new lever of flavor.

    Reply
    • Homemade & Yummy

      February 25, 2017 at 10:10 am

      We love all kinds of mushrooms both fresh and dried.

  3. Aish Das-Padihari

    February 16, 2017 at 11:57 am

    Honestly, I’m not a fan of mushroom and I haven;t cooked with it in years. But I think its about time, I try it again and see, if I like it now. Taste change.

    Reply
    • Homemade & Yummy

      February 16, 2017 at 3:22 pm

      This soup is so easy and delicious. You can switch up the mushrooms to different tastes as well.

  4. Platter Talk

    September 30, 2016 at 12:19 pm

    Great recipe for a Fall soup. Think I might throw in some wild rice, too. Thanks.

    Reply
    • Chef G

      October 02, 2016 at 9:50 am

      That would be great too.

  5. Jill

    April 11, 2016 at 11:23 am

    This looks absolutely delicious! I love that you soak your mushrooms in wine 🙂 And I am a big fan of using cream cheese to thicken soups. Great recipe!!

    Reply
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