Not your everyday cream of Mushroom Soup

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This soup can be made in less than 30 minutes and tastes like you spent all day making it


2 cups sliced baby portobello mushrooms
1 cup sliced button mushrooms
1 cup oyster mushrooms
1 cup porcini mushrooms
1 cup shitake mushrooms
4 cups chicken broth
1 large vidalia or sweet onion chopped
1 TBS thyme
salt and pepper to taste
3/4 Cup whole milk or half n half


Place all ingredients in large stock pot except the milk.  Bring to a boil and cook over medium high heat for approximately 15 minutes until mushrooms are tender.

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Once the mushrooms are cooked through, either use a hand blender to blend the ingredients in the pot or place the soup in the blender in batches and blend thoroughly.  Depending on your preference, you may choose to leave some chunks of the mushrooms.  Be careful when blending hot soup in a blender- leave plenty of space when blending, trust me on this one!

Add the blended soup back to the pot and add the milk or cream.  Mix thoroughly and enjoy!

Tip: You can use this soup to cook a main dish with; chicken breast, chuck roast or a port tenderloin topped with soup in the crockpot for 3 or 4 hours and you have a fabulous dinner, serve with rice, mashed potatoes or over pasta