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This hearty earthy, woodsy, robust soup is a meal in itself. Serve with California Pinot Noir or Merlot.

mushroom soup


  • For the soup:
  • 3 tablespoons (45 g) unsalted butter
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 3 shallots, peeled and finely chopped
  • 3 garlic cloves, peeled and finely chopped
  • 3 cups (210 g) thinly sliced crimini mushrooms
  • 1 cup (70 g) thinly sliced trumpet mushrooms (caps and stems)
  • 1 cup (70 g) bite-size pieces of chanterelle, porcini or oyster mushrooms
  • 1 cup (70 g) thinly sliced shitake mushrooms (caps only)
  • 4 cups (950 ml) beef stock
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons (30 ml) flour, mixed with 2 tablespoons (30 ml) water
  • salt and ground black pepper
  • For the croutons:
  • 4 cups (220 g) bite-size cubes of rustic bread
  • 1/4 cup (50 g) finely grated Parmesan cheese
  • 1 teaspoon (5 ml) fresh thyme leaves
  • 2 tablespoons (30 ml) extra virgin olive oil

Serves 4 to 6


  • For the soup:
  • Heat the butter and olive oil in a large pot, over medium-high heat, until the butter begins to sizzle.
  • Add the shallots and garlic. Cook for 1 minute until the garlic is slightly browned.
  • Add the mushrooms and cook, stirring occasionally, for 4 minutes or until tender.
  • Add the beef stock and bring to a simmer.
  • Reduce the heat to medium and simmer for 10 minutes.
  • Add the cream and bring to a simmer again.
  • Stir in the flour mixture, and simmer for 3 more minutes.
  • Season with salt and pepper to taste. Serve the soup hot, topped with croutons.
  • For the croutons:
  • Preheat the oven to 375 F (190 C).
  • Put the bread, Parmesan and thyme in a large bowl.
  • Drizzle with olive oil and toss until combined.
  • Spread on a baking sheet and toast in the oven for ten minutes.

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