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.
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.
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.
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.
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.
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.
If you LOVE mushrooms, check out my guest post for Mushrooms Canada. Grilled Portobello Caprese Salad Stack is a winner!!
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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Creamy Multiple Mushroom Soup
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
Potato & Leek Soup with Roasted Beets
ripon hassan
Everything has been so nicely described that really helped me lots. And i truly appreciate for that.
Gloria Duggan | Homemade & Yummy
You are welcome, glad I could help. ENJOY!
Marisa Franca @ All Our Way
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.
Homemade & Yummy
HAHA….yup we always have mushrooms too. This soup is so creamy…and beats anything in a can!!
Veena Azmanov
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.
Homemade & Yummy
We love all kinds of mushrooms both fresh and dried.
Aish Das-Padihari
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.
Homemade & Yummy
This soup is so easy and delicious. You can switch up the mushrooms to different tastes as well.
Platter Talk
Great recipe for a Fall soup. Think I might throw in some wild rice, too. Thanks.
Chef G
That would be great too.
Jill
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!!