Soups/ Vegetable and Grain Soups

Creamy Mushroom Soup

A perfect tasty soup for cold winter evenings.


Creamy Mushroom Soup

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  • 6 cups chicken stock
  • 2 oz. dried chanterelle or porcini mushrooms
  • 4 Tbs. unsalted butter
  • 5 Tbs. minced shallot
  • 1 1/2 lb. baby portabella  or white button mushrooms brushed clean  and coarsely chopped
  • 1/4 cup cognac (optional)
  • 2 Tbs. all-purpose flour
  • 1/2 cup heavy cream
  • salt and freshly ground pepper, to taste
  • rosemary leaves for garnish (optional)
  • black truffle oil for garnish (optional)



In a small saucepan over medium-high heat, warm 2 cups of the stock. Add the porcini, remove from the heat, and let stand for about 20 minutes. Using a slotted spoon, transfer the chanterelle or the porcini to a cutting board and coarsely chop. Line a fine-mesh sieve with a double layer of cheesecloth. Strain the soaking liquid and set aside.


In a stockpot over medium heat, melt the butter. Add the shallot and sauté until soft, about 5 minutes. Add the porcini and button mushrooms and cook, stirring, until most of the liquid has evaporated, 5 to 7 minutes. Add the cognac and cook until the liquid has evaporated about 2 minutes. Sprinkle with the flour and stir to coat. Stir in the mushroom soaking liquid and the remaining 4 cups stock. Reduce the heat to low and simmer, stirring occasionally, for about 30 minutes.


Working in batches, puree the soup in a blender until smooth, then return the soup to the pot. Stir in the 1/2 cup cream and season with salt and pepper. Ladle the soup into warmed bowls. Garnish with rosemary leaves and drizzle with black truffle oil.

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  • Reply
    December 27, 2011 at 5:03 am

    Looks delicious. Would love for you to share your pictures with us over at

  • Reply
    December 27, 2011 at 5:09 am

    Oh, this sounds amazing and it looks SO good! What a beautiful soup….as always, your photos are stunning and the recipe is stellar! Happy New Year! What a delight 2011 has been blogging and meeting friends such as you!

  • Reply
    December 27, 2011 at 5:42 am

    What a lovely soup you have here…I love the flavor of mushroom. My mom said I have to make sure the pan is at its hottest when sauteeing mushrooms to bring out the complex and exquisite flavors of mushrooms…It has proven effective ever since. Thanks for sharing!

  • Reply
    Gerlinde in Dallas
    December 27, 2011 at 7:25 am

    I love anything with mushrooms.. your recipe looks really good!

  • Reply
    December 27, 2011 at 2:20 pm

    oh wow this sounds so delicious!

  • Reply
    The Wifey
    December 28, 2011 at 12:57 am

    I'm so sick right now and would kill for a chance to make this. Looks amazing!

  • Reply
    December 28, 2011 at 8:16 pm

    This soup looks amazing. I remember picking mushrooms with my grandfather in Russia, lisichki and opyata were always my favorite 😉

  • Reply
    November 22, 2018 at 5:47 am

    I only have Chanterelle mushrooms on hand. Do you think the recipe will work with only one type of mushroom? I notice the recipe only calls for 2oz of chanterelles vs. 1.5 lbs of other mushrooms.

    • Reply
      Yelena Strokin
      November 22, 2018 at 7:58 am

      Hello Krystal, yes, of course, you can use only chanterelle mushrooms, I only included 2 oz because that how much I had. It would be amazing to cook only with this type of mushrooms. Send me some pictures and happy holiday

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