mushroom cream soup
It is hard to say no to a WILD MUSHROOM CREAM SOUP offered.

Cream soups, and mushroom cream soups especially, are my favorite. There is an existing concept that the best cream soup you can have only in a restaurant. That’s probably true, but I want to enjoy same delicious cream soups as offered by the top Restaurants in Toronto not only during Winterlicious or Summerlicious seasons.

Note: Winterlicious is a Toronto’s winter culinary celebration (takes place in January) offers the perfect opportunity to discover delicious cuisine at almost 220 restaurants and experience unique culinary events.

Summerlicious is one of Toronto’s favourite culinary celebrations. For two mouth-watering weeks in July savour delicious three-course prix fixe menus served by more than 200 of Toronto’s top restaurants. Both events are produced by the City of Toronto.

So, I decide to find and share a great cream of mushroom soup recipe without crazily sophisticated ingredients and easy reproducible. And I did!

As a result, please welcome this tasteful WILD MUSHROOM CREAM SOUP RECIPE from dried and fresh mushrooms.


  • 2 ounces of dried wild mushrooms
  • 500 ml hot water
  • 4 oz (115 gr.) fresh cremini mushrooms
  • 4 oz (115 gr.) fresh white mushrooms
  • 6 Tbsp. butter, divided in half
  • ½ cup minced onion
  • 2 cloves garlic, minced
  • ½ cup flour
  • 4 cups vegetable broth (or chicken stock)
  • 1 1/2 teaspoon minced fresh thyme
  • ¼ cup finely chopped parsley
  • ¼ cup snipped chives
  • 1 bay leave
  • 1 teaspoon salt (plus more to taste)
  • ½ cup heavy cream

Mushroom Cream Soup Cooking Directions

1.Soak the dry mushrooms in boiling water: 

Place dried wild mushrooms in a medium bowl and cover with 500 ml of a boiling water. Let sit for 20 minutes.

Line a sieve with a dampened paper towel or coffee filter.
After 20 minutes strain the mushrooms through the filter, reserving 1 cup of mushroom liquid. Coarsely chop mushrooms; set aside.

2. Sauté onion, garlic, mushrooms:

Heat 3 Tbsp. butter in heavy saucepan over medium low heat and sauté the onion until softened, about 5 minutes.

Add the garlic, thyme, salt and pepper and cook for another minute.

Add fresh and soaked mushrooms; cook, stirring, until softened and no liquid remains for about 10 minutes.

3. Add Butter and Flour:

Add remaining 3 Tbsp. of butter to the pot and stir until melted.

Stir in the flour and cook, stirring, for 2 minutes more.

4. Add mushroom water, stock, and herbs:

Stir in one cup of reserved mushroom soaking water and stir until the flour has dissolved into the water and there are no lumps.

Add vegetable or chicken stock. Stir until well incorporated.

Add finely chopped parsley, minced fresh thyme and bay leaf together.

5. Simmer:

Heat until the soup comes to a low simmer. Lower the heat to maintain a simmer, cover and cook for 25 minutes.

6. Add in cream:

Remove the bay leaves and stir in 1/2 cup heavy whipping cream. Add black pepper.

Serve, Enjoy and let me know how did it turn out!


Nina @elizevent


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