Total Time
Prep 10 mins
Cook 40 mins

This soup tastes so good the 1st day, didn't have any left for the 2nd. You can use any combination of mushrooms. I have made it with just button mushrooms and it is still good!

Ingredients Nutrition


  1. In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring, the mushrooms give off their liquid and start to brown, about 7 minutes. Add the brandy, bring to a boil and cook until glazed, about 2 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.
  2. Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.


Most Helpful

ina garden mushrom soup

betthy September 09, 2010

Wow!!! this was so good, the mushrooms were very flavorful, set off wonderfully by the seasonings. I am not crazy about milky soups, so tried it with just a little 1/2 and 1/2. I think next time, might try adding a potato instead of any 1/2 and 1/2 and blending that in to give it some creamy thickness. This is our new favorite- thank you so much!

troutlily February 22, 2006

Oh my! This soup is very flavorful! The thyme and wild mushrooms make for an incredible combination. I made a quick vegetable stock with the onion, celery and mushroom trimmings left over. I used two cups of the homemade stock with four cups of chicken stock as called for. I also substituted Port for the brandy since a local restaurant serves a wild mushroom with Port soup that I love. No need to visit that restaurant any more!

Accidental Chef January 12, 2006

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