Mushroom Soup
Prep time
Cook time
Total time
Recipe by:
Serves: 4 to 6
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup diced yellow onion
  • ½ cup diced celery
  • 1½ pounds chopped portobellos mushrooms
  • 1½ pounds chopped white button mushrooms
  • 1 pound chopped shitake mushrooms
  • ½ cup dry white wine
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh thyme
  • 1 teaspoon ground white pepper
  • 1 teaspoon dried Italian seasoning blend
  • 1 teaspoon kosher salt
  • 6 cups chicken stock
  • 1 cup heavy whipping cream
  • Sprigs of fresh thyme
  1. In a heavy pot with a tight-fitting lid over medium-high heat, add the butter. Once melted, add the mushrooms and cook for 10 minutes, stirring frequently. Remove 1 cup of the chopped mushrooms for later use.
  2. Add the onions and celery and sauté until the onions turn translucent, about 5 minutes.
  3. Add the wine and continue stirring until the wine reduces, about 3 minutes.
  4. Add the garlic, thyme, white pepper, Italian seasoning, and salt and combine.
  5. Add the chicken stock and bring to a boil. Lower the heat to a simmer and cook for 30 minutes.
  6. Blend the soup mixture with an immersion blender (or blender) until completely smooth, and add the cream. Stir until combined and bring to a simmer.
  7. Serve the soup in bowls and add a portion of the reserved chopped mushrooms along with a sprig of fresh thyme.
Any mushroom varieties will work; use your favorite. Blended Italian seasoning is readily available in most supermarket spice aisles and contains a mixture of dried herbs and spices; I use it in many recipes.
Recipe by Acadiana Table at