Cream of Wild Mushroom Soup

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Makes: 6  servings Prep 25 mins Cook 20 mins


  • 1 ounce  dried porcini mushrooms
  • 1 cup  hot water
  • 2 tablespoons  olive oil
  • 1 tablespoon  butter
  • 1/2 pound  crimini mushrooms, sliced
  • 1/4 pound  shiitake mushrooms, stems discarded, chopped
  • 1/2 cup  chopped shallots
  • 2 tablespoons  Madeira or sherry
  • 1 tablespoon  flour
  • 1 tablespoon  chopped fresh thyme
  • 3 cups  low-sodium chicken broth
  • 1 1/2 cups  half-and-half cream
  • Salt and freshly ground pepper
  • Chopped parsley, optional


1. Soak porcini mushrooms in water, 15 minutes. Drain and set aside.

2. In a large saucepan, heat olive oil and butter. Add crimini mushrooms and cook over medium heat, 5 minutes. Set aside half for garnish. Add porcini and shiitake mushrooms and shallots. Cook, stirring occasionally, 5 minutes more. Stir in Madeira, flour, and thyme. Add chicken broth and bring to a boil over high heat. Let cool slightly.

3. Puree soup in small batches in a food processor in batches until smooth. Return to saucepan. Add half-and-half cream and salt and pepper to taste; simmer until hot. Garnish each serving with reserved mushrooms and parsley, if desired. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)195,
  • Fat, total(g)14,
  • chol.(mg)29,
  • sat. fat(g)7,
  • carb.(g)10,
  • fiber(g)2,
  • pro.(g)6,
  • sodium(mg)168,
  • Percent Daily Values are based on a 2,000 calorie diet
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