Mushroom Soup Recipe

Prep Time Cook Time Serves
10m 50m Serves 6 - 8 (Makes about 2 quarts of soup)

I am a member of a recipe club that meets monthly. We put together an agenda at the beginning of the school year and try to come up with some fun themes. Sometimes, the themes are a reflection of what season we are in. Last September we decided to take advantage of all the wonderful fresh mushrooms that you can find that time of year. It was a fun night, but I must say that I had my fill of mushrooms for the whole season!


  • 5 tablespoons butter, plus more if needed
  • 2 yellow onions, chopped
  • 1 ½ pounds brown mushrooms (like Paris mushrooms), trimmed
  • 6 cups chicken broth (can substitute with vegetable broth)
  • 2 fresh parsley sprigs
  • 3 fresh thyme sprigs
  • Salt and pepper
  • Crème fraiche (or sour cream), for garnish
  • Chopped fresh parsley, for garnish


Melt butter in a large pot over medium heat. Add the onions and sweat, stirring occasionally, until translucent. Add the mushrooms and sauté for another 5 minutes, adding more butter as needed if the pan gets too dry. Add the chicken broth, parsley and thyme sprigs. Partially cover the pot with a lid, so some steam can still escape, and simmer for 30 minutes. After 30 minutes, remove from the heat and discard the parsley and thyme sprigs.

Using an immersion blender or working in batches in a standing blender, blend the soup until smooth. Return to the pot and season with salt and pepper to your taste. Depending on the stock you use, you may find that you do not need to add any salt. Rewarm over low heat if necessary.
To serve, ladle the soup into bowls and top each with a dollop of crème fraiche and a sprinkling of chopped parsley. You can also garnish with some quickly sautéed mushrooms if you prefer.

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