• prep: 15 min
  • cook: 40 min
  • total: 55 min
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  • servings:
  • Summary

    Cream of mushroom soup has been a favorite of mine as long as I can remember. Of course when we were growing up it was Campbell’s and it came in a can. But even as an 8 year old I took great pride in heating my own soup, and discovered for myself how much better it was if you added milk instead of water, and how important it was to slowly add the milk while stirring so it wouldn’t form clumps. As a grown-up I still love mushroom soup, and happily make it from scratch using lots of fresh mushrooms, shallots, garlic, chicken stock and cream. Many people add a dash of sherry or nutmeg to mushroom soup. I discovered a tip from a chef friend that just a little tarragon will help bring out the flavor of the mushrooms, so we’ve added a little dried tarragon to the soup base. Not everyone has this herb though, you can easily substitute thyme (or put in a dash of nutmeg). Our recipe calls for a couple pounds of cremini or button mushrooms. Either will do, though I think cremini (young portobello mushrooms) are a little tastier. We also recommend adding a handful of fresh shiitake mushrooms to the soup. Even though they are more expensive than regular mushrooms, their flavor is much more intense and deepen the rich flavor of this soup. Recipe updated, originally posted 2007.

    Ingredients

    • 4 Tbsp olive oil
    • 4 Tbsp butter
    • 2 pounds (900 g) cremini (or button) mushrooms, (roughly chopped or sliced 1/8-inch thick)
    • Small handful of shiitake mushrooms (chopped)
    • 3/4 cup minced shallots (6 ounces, 170 g)
    • 3 cloves garlic, minced (3 teaspoons)
    • 1 teaspoon kosher salt
    • 3/4 teaspoon dried tarragon
    • 4 cups (1 liter) chicken stock
    • 1/2 (120 ml) cup heavy cream
    • 1/2 teaspoon freshly ground black pepper (more or less to taste)

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 52 % Daily Value *
    • Total Fat: 5 g 7.18%
    • Saturated Fat: 2 g 7.84%
    • Trans Fat: 0 g %
    • Cholesterol: 5 mg 1.76%
    • Sodium: 336 mg 13.99%
    • Calcium: 4 mg 0.42%
    • Potassium: 13 mg 0.36%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.63%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 0 g %
    • Dietary Fiber: 0 g 0.23%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 1.46%
    • Vitamin C 0.38%
    • Vitamin D 0.03%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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