You probably have had cream of mushroom soup, but have you had three different types of mushrooms in it before? The mystery of this mouth-watering mushroom soup lies in these three gems: portebello, cremini and shiitake. Mushrooms are one of my ultimate favorite ingredients to eat and cook with. They give a ton of umami flavor!
Cream of Triple Mushroom Soup
This mushroom cream soup is earthy, rich, and deeply flavorful, made with a trio of portobello, cremini, and shiitake mushrooms for a layered umami depth. Blended into a velvety, creamy texture, it’s the ultimate cozy comfort in a bowl. Perfect as a starter or with crusty bread for a light, satisfying meal.
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 4
Ingredients
- 1 cup portebello mushrooms, chopped
- 1 cup cremini mushrooms, chopped
- 1 cup shiitake mushrooms, chopped
- 1 tbsp olive oil
- 1/4 cup butter, divided
- 1 cup cooking onion, chopped
- 1 carrot, chopped
- 1 sprig fresh thyme plus 1 tsp minced thyme leaves, divided
- 2 cups chicken stock
- 2 cups water
- 2 cups leeks, chopped (that’s roughly 2 leek sticks)
- 1/8 cup all-purpose flour
- 1/2 cup dry white wine
- 1 cup half and half cream
- 3/4 cup heavy cream
- Salt and pepper
Directions
- In a large pot, heat 1 tbsp butter and olive oil.
- Add carrots, onions, mushrooms, and a sprig of fresh thyme. Sautee for 5 mins under medium-low heat until vegetables are starting to become translucent.
- Add flour. Stir until well-combined. Then slowly add in white wine while stirring.
- Add leeks. Sautee for another 5 mins until it starts to brown.
- Add chicken stock and water and boil uncovered under medium-low heat for 30 mins.
- Use a blender (ie. Vitamix) to blend stock until smooth. Pour it back into same pot.
- Add half and half cream and whipping cream under low-medium heat. Stir constantly.
- Season with salt and pepper.
- Serve and enjoy!
*Mix 1 teaspoon of cornstarch with 1 tbsp water thoroughly and add it into the soup for a thicker texture. Stir and enjoy!
Taste of Raine 