Recipe: Hearty Mushroom and Cream Soup

This hearty, filling soup is the perfect answer to a cold winter’s night. Try making large batches and freezing them so that you can enjoy this delicious and creamy meal all winter long!



6 ounces fresh white button mushrooms

6 ounces fresh shiitake mushrooms

6 ounces fresh Portobello mushrooms

6 ounces fresh cremini mushrooms

1 cup leek, chopped

1 cup celery, chopped

5 cups vegetable stock (can substitute chicken stock)

¼ cup all-purpose flour

1 cup dry white wine

1 cup cream

1 stick unsalted butter

4 Tbsp dried parsley leaves

2 Tbsp dried thyme leaves

1 tsp sea salt

½ tsp freshly ground black pepper




1.      Never wash your mushrooms—it rots them! Clean them with a dry paper towel, chop into bite-sized pieces and set aside along with chopped celery.

2.      In a large pot, cook chopped leeks lightly in butter about 10 minutes, stirring constantly.  Add the mushrooms and celery and continue to stir. Cook 10 minutes more and then add flour. Mix in skillet thoroughly. Add the white wine and continue to stir for another minute, making sure that the mixture does not burn to the bottom of the pot.

3.      Add the vegetable stock, thyme, sea salt and pepper and reduce heat to medium-low, stirring occasionally, for about 15 minutes.

4.      Stir in cream and parsley and cook until heated through, about another 10 minutes. Serve warm.



Makes 4 Servings