Total Time
30mins
Prep 5 mins
Cook 25 mins

Years ago, I tried the wild mushroom soup at Au Bon Pain bakery and knew immediately I had to find the recipe. I never found the recipe, so I created my own. This soup is fragrant, creamy and flavorful.

Ingredients Nutrition

  • 16 ounces baby bella mushrooms, washed & sliced
  • 1 large sweet onion, finely diced
  • 12 cup butter
  • 3 tablespoons flour
  • 1 cup dry white wine, such as chardonnay
  • 32 ounces chicken or 32 ounces turkey stock, preferably homemade
  • 1 ounce dried wild mushrooms, medley such as morels, porcini, chanterelles, oyster, shitake & lobster mushrooms
  • 1 tablespoon chicken base or 1 tablespoon bouillon
  • 12 cup heavy cream

Directions

  1. In a 3 qt saucepan, saute bella mushrooms and onions in butter until soft.
  2. Sprinkle with flour and whisk for about 2 minutes over medium heat.
  3. Whisk in wine.
  4. Whisk in stock, dried mushrooms, and chicken base or bouillon until smooth.
  5. Cook over medium heat about 15 minutes.
  6. Stir in heavy cream.
  7. Serve immediately.
Most Helpful

5 5

Love mushrooms! This soup was different than the other mushroom soups that I have tried, but I enjoyed every bite. I did have to add a little salt, due to my salt addiction. Was unable to find the dried mushrooms so I can only imagine how much better it would have been with them. Thanks so much for sharing your recipe Aproned Cynthia! Made for Fall PAC 2012