This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.

Lori

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.

    Advertisement
  • Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Nutrition Facts

234 calories; protein 4.4g 9% DV; carbohydrates 13.3g 4% DV; fat 18.6g 29% DV; cholesterol 52.9mg 18% DV; sodium 119.3mg 5% DV. Full Nutrition

Reviews (252)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/08/2007
Outstanding! I did make some modifications based on what seemed right to me. Beef instead of chicken broth because I think it goes better with mushrooms. Shiitakes were $9 a pound at the market while portobelllos were half that, so I used all portobello! And finally, cinnamon sounded completely bizarre, but a grating of nutmeg sounded like just the ticket. Chop the mushrooms and shallots fine and you'll have no need to puree any of the soup. Saute them until well caramelized for best flavor and be generous with the peppermill and you'll have a fantastic rich soup. However, the shallot flavor was a bit strong, so I'll use half the quantity next time. I am going to serve with a salad and garlic bread. Read More
(191)

Most helpful critical review

Rating: 3 stars
11/29/2004
Taste good but yes looks like dirty dish water. What in the world. Looked even worse after I ran it through the blender. Next time I will not run it through the blender and make a the basic cream sauce separate then add the mushrooms. Read More
(6)
326 Ratings
  • 5 star values: 244
  • 4 star values: 64
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
05/07/2007
Outstanding! I did make some modifications based on what seemed right to me. Beef instead of chicken broth because I think it goes better with mushrooms. Shiitakes were $9 a pound at the market while portobelllos were half that, so I used all portobello! And finally, cinnamon sounded completely bizarre, but a grating of nutmeg sounded like just the ticket. Chop the mushrooms and shallots fine and you'll have no need to puree any of the soup. Saute them until well caramelized for best flavor and be generous with the peppermill and you'll have a fantastic rich soup. However, the shallot flavor was a bit strong, so I'll use half the quantity next time. I am going to serve with a salad and garlic bread. Read More
(191)
Rating: 5 stars
01/11/2006
Loved it. Used only portabello mushrooms, about 3 cups diced. Used an immersion blender to chop up the majority of the mushrooms prior to serving. Added 2 large cloves of finely minced garlic, too. Passed on the cream, made a little roux and added 1% milk instead. Still was very creamy. A dash or two of liquid smoke near the end of the cooking. Those reviewers who said this looked like sink water are sadly lacking a real appreciation of what a good cream of mushroom soup should look like. This is not the popular, sanitized for public consumption, canned soup... this recipe is the real thing... A good chunk of crusty bread is required for dunking. Yum Delicious!!!! Read More
(160)
Rating: 5 stars
01/18/2007
This is a perfect mushroom soup! I added a bunch of chopped white mushrooms only to make it heartier and garnished with a hint of rosemary. I also only pureed half the mushroom mixture and left the other half chunky. Wonderful! It's just what mushroom soup is supposed to be, creamy and comforting! Read More
(98)
Advertisement
Rating: 5 stars
01/03/2004
The cook: 33 year-old cooking-challenged bachelor. The victims: 5 family members over for Thanksgiving. The verdict: a great soup! Easy and quick to make a hearty rich soup that tastes wonderful. Not for the lactose-intolerant though. Read More
(55)
Rating: 5 stars
11/12/2010
This was so delicious! I have been looking for a mushroom soup for a long time! unfortunately I didn't have any shiitake mushrooms or shallots so I used regular button along with the portobello I didn't have half and half cream so I used heavy whipping cream! I also used the other idea of others and used nutmeg instead of cinnamon and I also used garlic salt instead of regular! I love veggies so I shredded up some carrots and cut up some red potatoes which complimented the earthiness of the mushrooms! I will defiantly be making this again and again! Read More
(41)
Rating: 5 stars
11/10/2003
I served this at a formal dinner party and the guests raved! I tried a whole selection of mushrooms also. I just don't think you can mess this recipe up - it's so easy and so good! I saved some of the mushrooms to garnish on top too. Great presentation! Read More
(24)
Advertisement
Rating: 5 stars
03/07/2005
Why use half-and-half when you can use heavy cream. Very good. Better double it. Read More
(21)
Rating: 5 stars
11/10/2003
MY HUSBAND AND I BELONG TO A CHURCH BASED ON POLISH HERITAGE. EACH CHRISTMAS WE HAVE A CHRISTMAS DINNER AT CHURCH (CALLED WIGILIA) AND IT BEGINS WITH A MOST DELICIOUS MUSHROOM SOUP. I HAVE BEEN LOOKING FOR ANYTHING THAT RESEMBLES THIS SOUP. THIS RECIPE IS ABOUT THE CLOSEST I'VE FOUND. IT IS S-O-O-O-O-O EASY TO MAKE AND IS ESPECIALLY DELICIOUS. Read More
(17)
Rating: 5 stars
05/03/2006
This was fantastic!! I used an entire package of shiitake mushrooms (came out to 1 1/2 cups) and entire package of portobello mushrooms (came out to 2 cups) and it wasn't too much at all! I made mine soup lowfat by using only 1 Tbl. butter and fat-free half-and-half. I also added 3/4 tsp. salt and 1/8 tsp. pepper. Perfect amounts! Thanks so much for the recipe! Read More
(17)
Rating: 3 stars
11/29/2004
Taste good but yes looks like dirty dish water. What in the world. Looked even worse after I ran it through the blender. Next time I will not run it through the blender and make a the basic cream sauce separate then add the mushrooms. Read More
(6)