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Creamy Multiple Mushroom Soup
Course:
dinner, Lunch, main, side, Soup
Cuisine:
Canadian
Prep Time:
20
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
1
hour
hour
Servings:
9
cups
Author:
Gloria Duggan | 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)
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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