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Total Time
Prep 15 mins
Cook 37 mins

We were seved this soup last summer on the Harmony. They served it in bread bowls as a first course but we liked it well enough to have it as a main course. It was fabulous. It can be made in advance and refrigerated until needed.

Ingredients Nutrition


  1. In a heavy large saucepan, heat oil over medium high heat.
  2. Add the shallots and garlic to the oil and saute' until golden, about 3 minutes.
  3. Add all of the mushrooms and continue sauteing until mushrooms have wilted and liquid has evaporated, about 7 minutes.
  4. Sprinkle with flour and stir 2 minutes.
  5. Gradually, stir in the chicken broth.
  6. Reduce heat and stir frequently, about 20 minutes.
  7. Stir in the cream.
  8. Simmer until thickened, about 5 minutes.
  9. Season to taste with nutmeg, salt and pepper.
  10. Stir in parsley.
  11. Serve.