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    You are in: Home / Recipes / Cream of Wild Mushroom Soup Recipe
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    Cream of Wild Mushroom Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Chef Ain't B's's Note:

    I saw this on HGTV "Paula Deen" show. WOW can this girl cook.

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    Units: US | Metric


    1. 1
      Clean the mushrooms by wiping them with a dry paper towel, Don't wash them!
    2. 2
      Separate the stems, trim off any bad parts, and coarsely chop the stems.
    3. 3
      Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces,Set aside.
    4. 4
      To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot.
    5. 5
      Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.
    6. 6
      Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.
    7. 7
      Strain, reserving the liquid,You should have about 4 1/2 cups of stock, If not, add some water.
    8. 8
      Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks.
    9. 9
      Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender.
    10. 10
      Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil.
    11. 11
      Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil.
    12. 12
      Serve hot.

    Ratings & Reviews:

    • on March 03, 2013


      Fantastic exactly as written!! We had this with Christmas Dinner, it was wonderful. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 18, 2007


      This soup was wonderful! I did, however make a couple of changes to taste. I couldn't find any cremini mushrooms, so I used oyster mushrooms, which worked fine. I also used half yellow onions, and half shallots because shallots are my secret ingredient in everything. I substituted white grape juice for the white wine because I didn't have white wine in the house. I also used half the amount of butter called for because a whole stick just seemed like overkill for us with the heavy cream and half and half in this recipe. I served the soup in a bread bowl, and I think between just my husband and I we ate half the batch ourselves. Very good, hearty, and creamy mushroom soup. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cream of Wild Mushroom Soup

    Serving Size: 1 (290 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 473.2
    Calories from Fat 352
    Total Fat 39.1 g
    Saturated Fat 23.3 g
    Cholesterol 115.0 mg
    Sodium 56.4 mg
    Total Carbohydrate 21.6 g
    Dietary Fiber 2.5 g
    Sugars 5.1 g
    Protein 5.2 g

    The following items or measurements are not included:


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