38 Ratings
  • 5 star values: 28
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1

This is a mushroom lover's dream! As the cold weather rolls in, we'll all be craving simple warm soups. This one is easy and delicious! If making this for a family, I suggest doubling the recipe, as it disappears fast!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 400 degrees F (200 degrees C).

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  • Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet.

  • Roast the mushrooms in the preheated oven until golden brown, about 15 minutes.

  • Melt the butter in a large saucepan over medium heat. Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes.

  • Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.

Nutrition Facts

303 calories; 28 g total fat; 61 mg cholesterol; 651 mg sodium. 10.6 g carbohydrates; 4.6 g protein; Full Nutrition


Reviews (28)

Read All Reviews

Most helpful positive review

Rating: 5 stars
06/09/2012
Mushroom soups are fairly standard concoctions; usually some variation of mushrooms cream chicken broth and maybe herbs or spices. Most are good. This one is excellent. First roasting the mushrooms rather than sautéing them not only simplifies the preparation it also lends a deeper bolder mushroom flavor. The wee bit of rosemary and thyme is subtle yet makes its presence known and gives the soup definition and character beyond just the one dimensional taste of the mushrooms. Outside of adding another four ounces or so of mushrooms only because I had them to use I stuck to the recipe as directed and was quite happy with it. While it may not be a chunky hearty soup it is deceptively just as substantial and filling. Nicely done.
(31)

Most helpful critical review

Rating: 2 stars
02/13/2014
I followed the recipe exactly and was really looking forward to it but it tasted primarily like onions. I've since checked other recipes and I am not sure why this one calls for two onions with so few mushrooms -- most other recipes call for almost 2 pounds of onions.
(1)
38 Ratings
  • 5 star values: 28
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
Rating: 5 stars
06/09/2012
Mushroom soups are fairly standard concoctions; usually some variation of mushrooms cream chicken broth and maybe herbs or spices. Most are good. This one is excellent. First roasting the mushrooms rather than sautéing them not only simplifies the preparation it also lends a deeper bolder mushroom flavor. The wee bit of rosemary and thyme is subtle yet makes its presence known and gives the soup definition and character beyond just the one dimensional taste of the mushrooms. Outside of adding another four ounces or so of mushrooms only because I had them to use I stuck to the recipe as directed and was quite happy with it. While it may not be a chunky hearty soup it is deceptively just as substantial and filling. Nicely done.
(31)
Rating: 5 stars
01/30/2012
Very very nice. I made the recipe as written with no changes whatsoever. I would definitely rate this as "above restaurant quality". Roasting the mushrooms provided a distinct and unique flavor that was unexpected. Light-textured enough for a summertime soup also. I did double the recipe as suggested it froze and re-heated like a dream! Thank you so much for sharing this.
(13)
Rating: 4 stars
01/28/2012
Not the best mushroom soup there is but I've had worse. Would have given it 3 stars but since i had to use milk instead of heavy cream I gave it 4 stars. Taste wise the rosemary and thyme were spot on with the mushrooms but I used 1 large onion and it was way too much. Roasting the mushrooms for 15 minutes was not enough to bring out the flavor and added additional fat unnecessarily (with the EVOO). If I try again I would roast the onions with the mushrooms and roast for at least 30 minutes at 350.For mushroom lovers definitely worth a try because it may fit your family's tastes.
(10)
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Rating: 5 stars
01/29/2012
The rosemary and garlic roasted mushrooms gave aromatic flavor the thyme simmered with the onions and garlic and it all blended amazingly into a fragrant creamy soup. I cut the oil and butter amounts in half for less fat and also had to use rice milk for both the cream and milk due to lactose intolerance. I added a couple of T. of coffee creamer to add richness. Would probably have to give it six stars with real cream.
(5)
Rating: 4 stars
11/02/2012
It tastes good but I thought it was missing some creaminess and texture so I added chunks of potato and used hand blender to crush some of it left some chunks though... since soup was almost ready I had to boil the potato separate in order to fix the soup. So Next time I will add the potato with the liquid.
(4)
Rating: 5 stars
10/01/2013
Yummy! I skipped the cream/milk. Added more broth and thickened it with a roux at the end. Also added some tumeric for pretty golden color!
(4)
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Rating: 5 stars
02/18/2014
Mushrooms always disappear around me way too quickly so I made a triple batch of this.:) I used a combination of shitake white button and portobello mushrooms and replaced one of the onions with a large leek. Amazing!
(3)
Rating: 5 stars
01/02/2014
I used three cartons of button mushrooms (on sale; couldn't resist) which was a bit more than doubling it. I roasted the shrooms 20 minutes with some fresh rosemary sneaked from my neighbor's bush plus some fancy lemon-flavored olive oil. Skipped the heavy cream and used fat-free evap milk. Sparingly used my immersion blender in the pot instead cause I'm my father's daughter and like chunky soup. Then forgot and got caught up in a great old movie and came back an hour later to find the soup cooked down halfway but thank goodness not burned. Threw in a little more broth and a few spinach leaves that needed to be used. AMAZING!!!! Thank you!!!
(2)
Rating: 4 stars
11/05/2012
This was great mushroom soup. It was even better the second day after the flavors had time to work together. I used 3/4 cup skim milk and 1/4cup of cream so probably not as rich but still delicious!
(2)