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    Soup & Stews

    Home > Recipes > Soup & Stews > Mushroom Soup

    Mushroom Soup

    By Maike | Published: February 12, 2021 | Modified: December 7, 2021

    This post may contain affiliate links. Please read my disclosure policy.

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    This homemade Mushroom Soup is jam packed with the hearty flavors of fresh and dried mushrooms. And it's perfect for cold days. Add a slice or two of toasted baguette and you'll have a delicious lunch or light dinner. #cheerfulcook #mushroomsoup #entree #recipe #mushroom #hearty #easy #best via @cheerfulcookThis homemade Mushroom Soup is jam packed with the hearty flavors of fresh and dried mushrooms. And it's perfect for cold days. Add a slice or two of toasted baguette and you'll have a delicious lunch or light dinner. #cheerfulcook #mushroomsoup #entree #recipe #mushroom #hearty #easy #best via @cheerfulcook

    This Mushroom Soup is packed with the most delicious and hearty flavors of fresh and dried mushrooms. Enjoy with a slice or two of toasted bread, and you'll have a delicious lunch or light dinner.

    Homemade Mushroom Soup in a bowl with toasted bread.
    Table of Contents show
    1 Easy Homemade Mushroom Soup
    2 Ingredients
    3 More Easy and Comforting Soup
    4 How To Make Mushroom Soup
    5 Recipe Success Tips
    6 More Easy Recipes
    7 Mushroom Soup

    Easy Homemade Mushroom Soup

    This soup is one of my go-to recipes during the winter months. My husband loves hearty soups during the colder season (especially here in Connecticut where winters are long and cold).

    Some of our other favorite soups are loaded Sweet Potato Soup, creamy Shrimp Chowder Soup, and rustic Tomato Soup.

    Ingredients

    Ingredients needed to make Mushroom Soup.

    OLIVE OIL - I prefer extra virgin olive oil.

    VEGETABLES - Leeks and garlic are the foundation for this mushroom soup recipe.

    MUSHROOMS - A variety of fresh mushrooms (white mushrooms, baby Bella, shiitake, portobello mushrooms) works best.

    The quantities of fresh mushrooms can be interchanged. For instance, if you prefer Shiitake mushrooms, add more of these. If button mushrooms are your favorite, choose more of those. A variety of 2--3 mushrooms works best.

    DRIED MUSHROOMS - Look for shiitake or chanterelle mushrooms.

    SEASONINGS - Soy sauce and dry cherry add depth of flavor.

    BROTH - I prefer vegetable broth, but you can also experiment with beef broth.

    HEAVY CREAM - This is an optional ingredient, but it adds a bit of creaminess.

    Bouquet Garni

    SPICES - Look for fresh bay leaves, parsley, and thyme.

    PARMESAN - Perfect for using up a slice of the rind!

    More Easy and Comforting Soup

    A spoonful of lentil soup with sausage.

    Lentil Soup

    A spoonful of creamy German Potato Soup with Wiener sausage served from a white bowl.

    German Potato Soup

    How To Make Mushroom Soup

    STEP: Making the bouquet garnie and preparing the dried mushrooms.
    STEP: Adding mushrooms, bouquet garni, and liquids to the soup pot.
    1. SOAK dried mushrooms in 2 cups of boiling water for 30 minutes. Remove the mushrooms and reserve the mushroom-flavored water.
    2. BOUQUET GARNI - Wrap parsley, thyme, parmesan (rind), and bay leaves in a cheesecloth. Set aside.
    3. SAUTÉ leeks and garlic in olive oil over medium heat using a dutch oven (or a large soup pot). Add fresh mushrooms to the dutch oven and simmer over medium heat for 5 minutes.
    4. BOIL & SIMMER - Add soy sauce, dry sherry, vegetable broth, and the bouquet garni and bring to a boil. Reduce heat to a low simmer and cook for 45 minutes. Remove the bouquet garni and discard.
    5. BLEND - Puree the soup with a handheld blender. Season with salt and pepper. Optional. Add heavy cream for extra creaminess.

    Recipe Success Tips

    You'll find cheesecloth in every supermarket. Typically you'll have to look in the baking or paper goods aisle.

    Don't skip making the bouquet garni. It adds so much flavor to the soup and is really easy to prep.

    Using parmesan rind to the bouquet garni adds flavor and reduces food waste.

    Don't have leeks? Leeks work great in this soup, but a sweet onion will do well, too. Substitute one small onion for the leek if you choose to go that route.

    Adding heavy cream adds additional creaminess to this soup.

    Keep the mushroom soup in an airtight container in the fridge, and it will keep for 3-4 days.

    More Easy Recipes

    Chicken Parmesan - easy chicken and pasta dinner the entire family will love.

    Beef Stroganoff - pasta, beef, and mushroom dinner. Simple and delicious.

    German Chicken Schnitzel - German classic with a spin. Perfect if served with a side of homemade Red Cabbage and Spätzle.

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    Mushroom Soup

    This easy to make, hearty mushroom soup is packed with the rich flavors or fresh and dried mushrooms.
    Servings: 6
    Mushroom Soup
    PREP TIME: 30 minutes
    COOK TIME: 45 minutes
    TOTAL TIME: 1 hour 15 minutes
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    Ingredients

    • ¼ cup olive oil
    • 1 large leek
    • 16 ounces mushrooms any combination, white mushroom. baby bella, shiitake, portabello
    • ½ ounce dried mushrooms chanterelle, shiitake, dried mushroom medley
    • ¼ cup dry sherry
    • ¼ cup soy sauce
    • 4 cups vegetable broth
    • ½ cup heavy cream optional

    Bouquet Garni

    • 4-5 leaves thyme
    • 2-3 leaves parsley
    • 1 slice Parmesan cheese ½ inch rind only
    • 2 whole bay leaves

    Instructions

    Preparation

    • Put dried mushroom into a small bowl. Add 2 cups of boiling water into a small bowl. Cover and soak for 30 minutes. Remove the dried mushrooms and reserve the mushroom flavored water.
    • Making The Bouquet Garni. Unfold a cheesecloth. Add parsley, thyme, parmesan (rind), and bay leaves. Wrap everything in the cheesecloth. Set aside

    Making the soup

    • Add olive oil to a dutch oven (or a large soup pot) and heat on medium-high heat. Once the oil is hot add the sliced leeks and sauté for 4 to 5 minutes. Add garlic and sauté for an additional minute.
    • Add fresh mushrooms to the dutch oven. Use a large spoon and combine the mushrooms with the sautéed leeks and garlic. Continue to cook over medium heat for 5 minutes.
    • Add soy sauce, dry sherry, vegetable broth, and the bouquet garni. Bring to a boil.
    • Reduce heat to a low simmer. Add a lid and continue to simmer for 45 minutes. Stir occasionally.
    • Remove the bouquet garni and discard.
    • Use a handheld blender and slowly puree the soup until desired smoothness. Season with salt and pepper. Simmer for an additional 5 minutes. Serve and enjoy.
    • OPTIONAL - Add heavy cream and stir until well combined.
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    Notes

    Nutritional information are approximate. 
    Nutrition
    Calories: 205kcal | Carbohydrates: 10g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 1185mg | Potassium: 354mg | Fiber: 2g | Sugar: 4g | Vitamin A: 954IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg
    Author: Maike
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    December 07, 2021
    Hi, friends. My name is Maike. Nice to meet you. I am the blogger behind the Cheerful Cook. A Comfort Food blog where we celebrate easy German American recipes all year long
    About the AuthorMaike
    Hi There, I’m Maike! A German girl turned American sharing hundreds of easy, homemade comfort food recipes perfect for everyday cooking.
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    Hi, friends. My name is Maike. Nice to meet you. I am the blogger behind the Cheerful Cook. A Comfort Food blog where we celebrate easy German American recipes all year long

    Hi there, I’m Maike!

    A German girl turned American who loves to share my favorite comfort food recipes. Browse through hundreds of easy, homemade recipes perfect for everyday cooking. LEARN MORE… 

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