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Creamy Multiple Mushroom Soup

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

Closeup of mushroom soup in a bowl.

Creamy Multiple Mushroom Soup is one of those comfort foods that just 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!!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.

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 3/4 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

Course: dinner, Lunch, main, side, Soup
: Soup
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 9 cups
Author: Homemade & Yummy

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!!

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Ingredients

  • 7 cups fresh mushrooms (your choice of variety)
  • 1/2 cup dried mushrooms (your choice of variety)
  • 1 cup white wine
  • 4 cups chicken stock
  • 1 chopped onion
  • 3/4 tsp dried thyme
  • 1/4 cup butter
  • 1/4 cup flour
  • 3 tbsp butter (to sauté)
  • 1 tbsp olive oil (to sauté)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cups cream
  • 1/2 block cream cheese (room temperature)

Instructions

  1. Soak the dried mushroom in the white wine for approximately 1/2 hour. Reserve wine.
  2. Chop (fresh and dried) mushrooms.
  3. To the stock pot add butter and olive oil
  4. Sauté onions with thyme until soft. Add mushrooms and cook for about 10 minutes.
  5. Add wine, salt and pepper and cook 5 minutes.
  6. Add broth and cook for 20 minutes.
  7. Reserve a bit of stock in a bowl, then puree the soup with an immersion blender.
  8. Melt butter in a small pot.
  9. Add flour and blend till smooth.
  10. Add cream and bring to a boil.
  11. Add mixture to pureed soup and cook for 10 minutes until thickened.
  12. To the reserved stock add the room temperature cream cheese to melt.
  13. Whisk the cream cheese into the soup.
  14. Cook additional 5 minutes.

  15. ENJOY!!

Recipe Notes

Looking for more wonderful soups, give these a try:

Broccoli Overload Soup
Potato & Leek Soup with Roasted Beets

 

 


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Reader Interactions

Comments

  1. 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

  5. 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

  13. Wow – this is really mushroom soup kicked up a notch, isn’t it? What a brilliant idea to add cream cheese – i can just imagine how rich and creamy it is!

    Reply

  26. It’s still chilly here in the midwest and love making warm soups for dinner. I may have to give this one a try! Looks great.

    Reply

  34. That looks so amazing! I am the only one in the house that likes mushrooms(seriously, who ARE these people I live with?), so I would definitely try this!

    Reply

  35. I’ve never had mushroom soup. Looks interesting, I should try it! Need to try something new and stop sticking to my norms.

    Reply

  38. I love mushroom soup and I can’t wait to give your recipe a try. Do you think using less cream would still work?

    Reply

  41. Pinning this recipe for a weekend when the hubby is out of town.
    I love mushroom soup but I haven’t made a batch of homemade mushroom soup before.
    This looks so delicious..perfect for a cold snowy day!

    Reply

    • Well hello…we haven’t spoken in months…really need to start chatting again. Love seeing all your recipes over the web/forums. Hope you give it a try and ENJOY!!

      Reply

  45. Mmm! I am a huge fan of mushroom soup, and it is so much better made at home with tons of mushrooms than it is from a can. I’ve never tried using cream cheese in a soup before, but that’s a great idea — I’ll have to give that a try next time!

    Reply

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