Decadent Cream of Mushroom Soup

This dish is a classic and can be found on SO many restaurant menus – this is definitely not a stranger to most of you! After ordering this over and over at restaurants as a kid, I finally decided to perfect my favorite cream of mushroom soup, and here is my own recipe! Believe it or not, the sherry and mascarpone add a lovely, creamy, and truly decadent aspect to this dish. If you can’t find mascarpone, you can omit it completely, but I do like the bit of tang that comes along with it.

I hope you enjoy this recipe as much as I do! 🙂

PS – don’t be deterred by the ‘7 cups’ of sliced mushrooms – it’s only about one to one-and-a-half pounds of mushrooms, and when sliced, they amount to about 7 cups worth!

Yields: 6 generous servings!


7 cups (or ~1.5 pounds) sliced fresh mushrooms, stalks discarded (I used both shiitake and white button mushrooms, but you can use only white button if you want!)
3 cups vegetable (or chicken) broth
1 cup chopped white or yellow onion
1/2 teaspoon thyme
1/2 teaspoon parsley
1/2 teaspoon tarragon
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup heavy whipping cream
1/4 cup milk (any %)
1 heaping tablespoon of mascarpone
1 tablespoon sherry

Garnish (optional):

chopped fresh chives
black truffle oil, drizzled
creme fraiche
squeeze of fresh lemon juice


In a large heavy saucepan, cook mushrooms in the broth with onion, thyme, parsley & tarragon until tender, about 10 to 15 minutes. In blender or food processor, puree the mixture

(Important SAFETY note: To blend hot food so that it doesn’t splatter everywhere and burn you, first fill the blender no more than half full. For extra precaution place a towel over the blender and hold firmly over the lid with your other hand. Turn on blender at its lowest speed. Once it is running turn up the speed.)

In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, and the mushroom-onion puree. Stirring constantly, bring soup to a boil and cook until thickened. Add heavy whipping cream, milk, mascarpone, and sherry. Adjust seasonings to taste. Reduce heat. Simmer, uncovered, for 15 minutes, stirring often.

Ladle into bowls and garnish with optional garnishments, as desired. Feel free to add a squirt of lemon juice at the end for an extra, wonderful dimension of flavor! 🙂

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