Cream of Mushroom Soup

Mushroom Soup

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This is a light soup, for a first course or light lunch. 
If you want to use it as a sauce simply add less of the stock when you purée it.


  • 6oz (180gr) forest mushrooms try for a mix, forest and/or cultivated, cleaned, chopped
  • 1 medium leek, 1 1/2 ” (3.5cm) in diameter, thinly sliced
  • 1 clove garlic, minced
  • 2 tsp butter
  • 2 cups (16oz, 480ml) chicken stock
  • 1/2 cup (4oz, 120ml) milk or cream
  • 2 tbs dry sherry
  • 2 tsp dried thyme
  • 2 tsp dried parsley 
  • 1 tsp truffle or good olive oil


  • Heat butter in medium saucepan. Add leeks, garlic and mushrooms and sauté for 8 – 10 minutes. 
  • Add stock, herbs, cover and heat through. 
  • When soup is done put solids in blender. Add enough of the broth to purée easily. I used all but 1/3 cup of the stock.
  • Add milk and sherry. 
  • Check consistency and add more stock if needed. 
  • Gently heat just until soup is hot. 
  • Ladle into bowl, drizzle with a bit of truffle or good olive oil and serve.


Truffle oil is nice, but a good olive oil or walnut oil would be good, too. Or skip it.
A variety of mushrooms will give the most flavor.

Keywords: mushroom soup, first course soup

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