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Homemade Mushroom Soup

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Homemade Mushroom Soup recipe by SeasonWithSpice.com

The essence of the Christmas season should be about spending time, not money.

Spending time away from work, with family and friends and a glass of eggnog. Spending time in the kitchen, slowing down, learning new dishes and relearning others, cooking from scratch for your loved ones to enjoy. Spending time smiling, laughing, remembering the joy this season brings each year.

Homemade Cream of Mushroom Soup by SeasonWithSpice.com

And the season of spending time warming up with warm drinks and warm soups.

One of my favorite warming dishes – Homemade Mushroom Soup.

swiss brown mushrooms for mushroom soup

Fresh, firm and plump mushrooms – swiss brown, white button, shiitake, portobello or a mix of them all – soaked in milk and cream, spiced with aromatic thyme and bay leaf, and a dash of freshly ground pepper and a pinch of Christmas nutmeg.

You’ll never look at another can of mushroom soup again.

Homemade Mushroom Soup recipe by SeasonWithSpice.com


Homemade Mushroom Soup by Season with Spice
Serves 2 as appetizer

Ingredients:
300g or 2 cups fresh mushrooms - cleaned and chopped finely
1 tbsp olive oil
3-4 cloves garlic - chopped
1 tbsp butter
1/2 tbsp chopped fresh thyme or 1/4-1/2 teaspoon of dried thyme (optional)
1 - 2 of bay leaves
2 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon of Season with Spice's Shiitake Mushroom Powder
Dash of Season with Spice's Indonesian Nutmeg Powder
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Method:
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt, nutmeg, and Shiitake Mushroom Powder. Taste and adjust seasonings.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Transfer to soup bowls. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand. And warm up this holiday season!

Notes:

-  Swirl in a dash of sherry or truffle oil or wine, or some caramelized sweet onions, to add more depth to the soup.
- You can thicken the soup by adding in another tablespoon of flour, or cutting down on the broth, when using in pasta or your holiday casserole dishes.

300 comments:

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Rosa May said...
This comment has been removed by a blog administrator.
BiteMyCake said...

I love mushrooms and everything that includes them! This is sooo perfect :)

Zee @ The Recipe Code said...

OMG I loveeee mushroom soup! Thankyou for posting:)

Maja Matus said...

How gorgeous is this! Guys, looks so yummy! I love holiday season, cold weather and wormth in the kitchen :)

PencilKitchen said...

I love mushroom soups! your recipe looks friction' amazing!

Cathy @ Savory Notes said...

Ooh, this looks so soothing and comforting. :)

seasonwithspice said...

Can't say no to mushrooms:)

seasonwithspice said...

Thanks Zee! Hope you get to try it.

seasonwithspice said...

The only wish for us is that the weather will cool down a bit so we can enjoy warm soup even more!

seasonwithspice said...

Thanks Cathy! Mushroom soup is indeed one of the number one comforting foods. Well, at least in my list:) And it has to be homemade.

seasonwithspice said...

Thanks Pencil Kitchen!

seasonwithspice said...

Cheers Rosa.

wok with ray said...

Just by looking, I can tell how rich the flavor of this soup is. I can have a a bowl or two.

booturtle said...

This looks amazing. I wish I could order it delivered to me tonight for my late dinner. I'm going to have to try this very soon but without the Worcestershire since I'm a vegetarian. Thanks for sharing!

seasonwithspice said...

Booturtle:) Try soy sauce as a replacement. If not, you can still get vegetarian worcestershire sauce or kosher version. Nonetheless, the soup will still be flavorful without the worcestershire sauce. You'll love it!

Libby Parker said...

This looks delicious. Tell me, do you think it would hold up after a day in the crock pot?

Towleskintz said...

I made this tonight and it was great. However, when I added the flour, even though I stirred vigorously with a whisk, it broke up into doughy balls in the soup. It tasted delicious despite the clumps (and thin consistency of the soup), but I would love to know how to avoid this in the future. Advice?

seasonwithspice said...

Glad that you liked the taste. Did you dilute the flour with water first before adding it to the soup? That should do the trick.

seasonwithspice said...

Hi Libby - I've always cooked cream soup fresh and enjoyed it right away. I haven’t tried it in a crockpot. The concern is on the cream, whether it holds up well. You can give it a try, but be sure to keep an eye on it. Perhaps you can add the cream in the final stage before serving? Let me know how it turns out.

Melissa@IWasBornToCook said...

This looks delicious! So warm and comforting.

Carrie Reece said...

Very simple, very tasty soup. I doubled the recipe, and I'm glad I did. The leftovers will be a great lunch for the next couple days. The only complaint I have is that I don't like the feeling of the Thyme in it. I wish I could have the taste without the little woody splinters of thyme.

seasonwithspice said...

Hi Carrie - thanks for letting us know that you enjoyed the flavor of the soup. If you are using dried thyme, you can grind it up to soften the texture. Otherwise, it's okay to do without it. The flavor will taste just fine.

Adrienne Colville said...

Oh man, this is fantastic! I did add a few Porcini, so I know that altered the taste a bit, but it tasted great before the add, I just love the deep woodsy flavor of porcini. I've been looking for a good homemade mushroom soup recipe. Thanks so much!

seasonwithspice said...

Hi Adrienne - Thank you for your sweet note. Porcini sounds like a fantastic addition! I can just imagine the rich flavors it lends to the soup. I'd love to try it, unfortunately it is not available around here. Next time when we're back in the US!:)

Cherie Mayfield Lhirondelle said...

yum

Shannon said...

i cant wait to try this!!!!!!

whitney miller said...

omg just made it for my mom and i! She said it was the best soup she ever tasted!

Shannon said...

i cant wait to try this!!!!!!

mariya tashkova said...

I've been debating whether to try making mushroom soup for quite a while now, but looking at your lovely post about it, I'm convinced I should do it before the winter's passed! Thank you for the lovely share! :)

Thlccl1 said...

I made this soup tonight and it was WONDERFUL!! Thank you for sharing your recipe!

Rae said...

I love mushrooms but my husband doesn't, can you make this recipe (yes I know its called mushroom soup) with another veggie?

seasonwithspice said...

Thanks for giving this recipe a try, Whitney. So glad to hear that your mom enjoyed it too:)

seasonwithspice said...

Thanks for letting us know that it turned out great!

seasonwithspice said...

Hi Mariya - you can make it even after winter. No winter here for us and we still enjoy the soup with a slice of good bread.

seasonwithspice said...

Hi Rae - i can think of broccoli, cauliflower, celery or tomato bisque that will go well with the base of this recipe. You just have to do additional step by pureeing the cooked vegetables in a blender, return it to the cooking pan, then follow Step 3 through to Step 6. Feel free to mess around with the seasonings that suits your taste. If you have further question, let me know. Good luck!

seasonwithspice said...

Let us know how it turns out for you!

Misssmarie03 said...

Do you have the nutritional facts for this dish....Looks SO good. But also looks a little dangerous :P

CWillis said...

I made this tonight and it was delish! The only addition I made was about 3/4 of a serving of Knorr Concentrated Chicken stock. They had a ton of flavor in just little spoonful. Thank you for the recipe!

seasonwithspice said...

Sorry, I don't measure nutritional facts for homemade dishes:) I agree it can be a little dangerous, but I always think it is fine for a little indulgence so long they are made with fresh ingredients. Enjoy a bowl of the mushroom soup with some healthy piece of bread and a side salad. Perfect for a cold night. No worries needed:P

seasonwithspice said...

Glad to know you enjoyed it!

Melody said...

This looks amazing! I have a box of mushroom stock, but I can't decide if that would make it even better or if it would be overkill. :) What kind of bread is that?

seasonwithspice said...

I think it should work fine although it may alter the flavor. No harm trying:) It will still be better than the canned one. The bread is a German whole rye sourdough - it's soft & fluffy with a wonderful flavor! Perfect with the soup.

Le Olive said...

I found this on Pinterest. I've never made mushroom soup before, but OMG. It was divine. Thanks!

Val said...

Just made this - delish! Ate a big bowl of it as soup, then tossed the rest with pasta for lunch tomorrow.

Lisa @ Sweet2EatBaking said...

Wow, looks so damn yummy. It's almost 1am and my stomach did a huge groan in approval! I'm now hungry. Will have to try this tomorrow. My fella loves mushroom soup too so this would be ideal for V-day. :)

Thanks for sharing,
-Lisa.
http://sweet2eatbaking.blogspot.com

seasonwithspice said...

Thanks Val! Great idea with the pasta. I like the leftover with grilled chicken too:)

Gildedivy said...

a dash of sherry makes a difference!

Dawn Rigoni said...

Absolutely delicious, and I love the simple ingredients! Found this recipe through Pinterest, am looking forward to trying more of your stuff.

seasonwithspice said...

I bet! Wish sherry is much cheaper around here.

seasonwithspice said...

Great to hear from you Dawn. Even the simplest recipes can be made delectable when season with spices & herbs. Happy cooking & experiment in your kitchen!

Heather said...

My only problem with this recipe is that I didn't make more!! It's all gone with just one serving for my husband and I...thanks for sharing!! To the poster who found the flour doughy, I just added a pinch of chicken broth to the diluted flour before adding it to the soup so it didn't compromise flavor and didn't make any lumps...:) YUM!

Anonymous said...

Looks so yummy.

Tracy said...

Mini dumplings!

seasonwithspice said...

Ahh...I should highlight that the portion size is for appetizer serving for two. And good tip on diluting the flour:) Thanks Heather!

Paula D said...

Made this tonight - was delicious! Added a splash of sherry at the end. We will definitely be making this one again. Thanks for posting!

Rubicon_queen said...

This soup was amazing. I made it tonight, but I added in some steamed cauliflower (to make it a bit healthier) and blended the soup, so that it was super creamy. So so good.

Amy Jones said...

Have you tried this with white wine?

seasonwithspice said...

A splash of sherry sounds yummy! We can't wait to get a bottle when we move back to the US!

seasonwithspice said...

Nice addition & thanks for sharing this mixed version! One of our readers mentioned that she added onion for a sweeter taste and she loved it. It's great to add what you have in the fridge that can go well with the basic soup.

seasonwithspice said...

Hi Amy - no, I haven't tried it with white wine. Wine can be quite pricey here, so I usually keep my soup simple. If you do try it with white wine, do let us know. I'll be curious how it turns out:) Happy cooking!

Jcorya said...

I made this today and it is soooooo good!! Thank you for posting!!

Season with Spice said...

Wonderful to hear that!

Guest said...

This was good, but anyone encounter bitterness to their recipe? I dont know if it was my garlic I sauteed too long or my thyme was old.

Season with Spice said...

Thank you for your feedback on our mushroom soup. We always intentionally overdo it on the garlic with many of our recipes since we love the flavor and the health benefits. Feel free to cut the garlic down to 1 or 2 cloves, but be sure not to overcook it since burnt garlic will make the soup taste bitter. If you want to add some sweetness to the soup, mince some yellow onion and saute it with the garlic.

Rocknregalia said...

Amazing!!!! I just made it and it was delicious.

Season with Spice said...

Great that you enjoyed it!

Ruth said...

This definitely has me drooling!

Michelle Vin said...

Could you make this in a crockpot?

Erin the Creative Broad said...

Wanted to let you know I tried out this soup and wrote it up on my blog here: http://ecb.edesignsfashion.com/2012/04/02/homemade-mushroom-soup.aspx The soup was wonderful, and I definitely plan on trying more of your recipes in the future!

Guest said...

Can this recipe be frozen to enjoy later?

Christina Bernales said...

I made this yesterday and It's the best mushroom soup I've ever had! If only we hadn't eaten it all :(

Season with Spice said...

Hi Michelle - yes, you can definitely make this in a crock pot just like any other soups. But this is cream-based, so you want to watch the temperature.

Season with Spice said...

Hi - freezing the soup should be fine. Just like homemade ice cream, I wouldn't recommend keeping it more than a week because of the use of heavy cream.

Season with Spice said...

Great to know you enjoyed the soup, Christina. There shouldn't be any leftover anyway:)

Season with Spice said...

Thanks Erin for sharing it on your blog:)

HauteMealz said...

That looks amazing, love mushrooms!

Star said...

This is the best mushroom soup ever..easy and delish..

Season with Spice said...

Ah, thank you Star:) It is indeed a simple and comforting soup that we can easily whip up at home.

donnacooks said...

Wow! Made this today and it is fantastic! Much easier than I thought it would be and so worth it. Thank you for posting this. Inadvertently, I used 3 cups mixed mushrooms instead of 2 ;) all the better!

Season with Spice said...

Oh yes, the merrier the better:) I usually play around with the basic recipe shared here too. Thanks for your comment, Donna!

Bren @ Flanboyant Eats™ said...

love, love, love. just had a really good one at a French restaurant last week in D.C. ;) Yours looks way better, though!

Season with Spice said...

You're too kind, Bren. The recipe I share here is a homey, basic soup. I'm glad that many have enjoyed it so far. I bet the one served at the French restaurant can be a bit more fancy. If you like, you can add a dash of sherry or wine or some caramelized sweet onion for another depth of flavor!

Aweaver01 said...

This soup sounds amazing! Can't wait to try it. But I would love to know if you have a recipe for the vollkornbrot as well. Thanks Reese!

Season with Spice said...

Thanks Aweaver! I wish I could share the recipe for the vollkornbrot, but it was purchased from a local bakery in Penang called "Rainforest Bakery".

Ellks13 said...

can't wait to try this recipe. Love mushroom soup!

aura said...

there is vegan Worcestershire sauce (Wizard's brand comes to mind) out there

Season with Spice said...

Thanks for sharing, Aura!

Suki said...

stir the flour in with the mushrooms before adding the liquids.

Daryl Camacho said...

Ok so I live in Arizona and it's already in the 100's here but, I have GOT to try this soup! Thanks so much for sharing!

Hope said...

I just made this for my lunch - it was delicious. Thank you for a great recipe.

Season with Spice said...

Give it a try Darly!

Hope said...

I just made this for my lunch - it was delicious. Thank you for a great recipe.

Ashilena said...

I just made this and it was delicious! I added short grain rice to it and it came out sooo good.

Diane Verlaque-Rosolen said...

WOW...I made this for dinner ...it was by far the most A-M-A-Z-I-N-G mushroom soup I have ever had...wish I knew it would be so good, I would have double batched it for lunch tomorrow....thanks for sharing this delectable delight...heavenlicious in my mouth !

Diane Verlaque-Rosolen said...

use ice cold water next time when adding the flour....its a good tip for any recipes asking for this process!!!

Halsey Alison said...

You have not lived until you have tried this soup. Omg. A.maze.ing.

Arlene said...

Looks and sounds delicious

Season with Spice said...

Great one for adding short grain rice, Ashilena. I will take that with a plate of summery green salad for dinner!

Season with Spice said...

Oh Diane, thank you for your enthusiastic response. I made hot soup all the time when we were living in Malaysia. Suppose hot soup helps to balance your body temperature in warmer climate:)

Season with Spice said...

You are too cute, Halsey! I believe many people have not tried this soup yet:)

Linda Cornford said...

Just printed and can't wait to try it.

Phizannah Abraham said...

I made this and it was FANTASTIC! Next time I will quadruple the recipe :)

Season with Spice said...

You can try with different types of mushrooms too next time:)

Anna said...

Found your mushroom soup on Pintrest and made it tonight...oh my! I think it may be (seriously) the best thing I've ever made for dinner. It was to. die. for. Thank you for sharing, I feel like I have a top secret recipe!

Anna

Cheryl said...

This looks YUMMY and I will definitely try it as I love mushroom soup

Angela said...

Thank you for this most divine recipe. It is seriously the best mushroom soup I've ever tasted...EVER!

Season with Spice said...

You're too nice, Anna:) I'm glad you that this soup makes it to your top secret recipe list!

Season with Spice said...

Thanks for letting us know that you tried it, Angela.

Justplainiva said...

I am trying to eat plant based.. would you swap out the milk and heavy cream for almond milk?

Season with Spice said...

Hi there - I've heard of almond milk as the substitute to cook pure vegan soup, so I think it should work. You may want to increase the ratio of mushrooms and add in some sweet yellow onion to get the right consistency though. Give it a try and let me know if it works out. Good luck!

Poolgirl said...

What would you recommend as a substitute for the "heavy cream" - just lower the fat grams? Maybe fat-free half/half ... but I know sometimes that doesn't give the best results. Never tried evaporated milk ... heard that as a possibility too. What do you think?

Dellidrus said...

Just made this for my husband, he loved it!! I substituted heavy cream with yoghurt and it turned out nice. :)

Season with Spice said...

Hello - sorry for not getting back to you any earlier. We've been traveling. Regarding your question, I haven't tried out any substitution for the way I make this mushroom soup, but you can definitely use fat-free half & half or increase the ratio of milk vs heavy cream. A few of the readers who have tried out the recipe with substitutions told me that they used almond milk & yogurt & that worked for them. You can also increase the amount of mushrooms to get the richness and desired consistency. You can also add in yellow onion, wild rice or short grain rice.. This is a good basic recipe, so you can always modify easily according to your diet preference.

Season with Spice said...

That's wonderful to know, Dellidrus! Thanks for sharing that with us.

Esther L said...

Wow, you weren't kidding! This is possibly the best soup I've ever made!

Laura Hahn Fields said...

I pinned this awhile back and finally got around to making it tonight. It's July in Georgia so I'm sweating but it's worth it. This was really delicious!!!

Season with Spice said...

Glad you enjoyed the soup, Laura. We had hot soup all the time when we were living in Malaysia too. It is believed that hot foods can stimulate heat receptors in the mouth, enhance circulation and cause sweating, which cools the body down. So why not?:)

Judy said...

This is a fun and easy recipe! To adjust for various dietary needs, I used fat free Half and Half, low sodium chicken broth, light butter, and 2% milk in order to cut down on the calories and fat. I also added a dash of cayenne pepper to kick up the flavor.

Season with Spice said...

Thanks for sharing, Judy! Low sodium or homemade chicken broth is always a good choice.

Krauserobin said...

Wonderful recipe
! True comfort food. Just made this tonight and it's 100 degrees in Ohio:)

Season with Spice said...

That's the best way to end a balmy evening:)

Annamarie312 said...

What type of bread is in the picture?

Season with Spice said...

Hi Anna - the bread in the picture is vollkornbrot, a type of German rye bread.

Katrina Alana said...

Wow this looks delicious. Can't wait to try it.

twosistersscrapping said...

i just made this. it is delicious, i used baby bella mushrooms and regular white mushrooms. quick question - any idea what the nutritional value is? thanks!

Tsandi Crew said...

Where is the recipe for vollkornbrot?

Season with Spice said...

Hi - Glad that you enjoyed the soup. You can refer to the link below as a rough gauge for the nutritional value:

http://tracker.dailyburn.com/recipes/homemade_mushroom_soup_by_season_with_spice

Season with Spice said...

Hi Tsandi - sorry, I'd have shared the recipe for the bread, but we didn't make it:)

windy said...

Just made it and it's delicious!

Dawn said...

This looks amazing!!! Does anyone have ideas for substitutions for someone who is lactose intolerant??! Soy milk always seems to give a strange flavor:(. I really miss creamy soups

Rch said...

I've used breadcrumbs in soups to give it a creamy flavor!

Season with Spice said...

Hi Dawn - you can try almond milk for substitution. However you may want to make some slight adjustments to the other ingredients to achieve the desired richness for the soup. Feel free to use more mushrooms or add some yellow onion or add a dash of sherry etc.

Season with Spice said...

Nice touch!

Season with Spice said...

Thanks for letting us know, Windy.

Taylor Korrin said...

Hey, I have to eat Gluten-free, is there anyway to eliminate the flour??

Season with Spice said...

Hi Taylor, the use of flour is to help thicken the soup. You can go without it if you don't the soup to be lighter. Otherwise, you can substitute it with either Gluten Free flour, corn flour or arrow root.

Liz Brueseke said...

I just made this tonight with buttons, shitakes, and baby portabellas. It is delicious, however I should have gone with my gut and thickened with corn starch instead. Thickening a hot liquid with flour has never worked for me. I had to fish out lots of lumpy flour gloops.

Lisa Scott said...

This was indeed the best mushroom soup I have tasted in my 74 years of eating and loving mushroom soup. Thank you so much for the recipe. Found you on Pinterest.

Season with Spice said...

I'm just so glad that you enjoyed the soup, Lisa!

Season with Spice said...

Hi Liz - Oh no, sorry to hear that you had to fish out the flour. The trick is to dissolve the flour or corn starch with some water before you add it to the soup as indicated in the recipe.

Natasha said...

What is heavy cream? I have table cream... its 18% M.F. I am assuming that is heavy enough :) ??

Megan said...

Have made this for dinner the flavours are amazing :)

Season with Spice said...

Hi Natasha,

Heavy cream has milk fat around 36%, so you can either replace the milk & heavy cream in the recipe with all table cream, or if you want the soup less thick and rich, just replace the heavy cream in the recipe with the table cream. Enjoy!

Lana said...

I found this recipe on Pinterest, had it pinned for a while and made it today. So yummy! Didn't change anything in the recipe. Used home made chicken soup and my picky husband loved it.
Thank you!

Reese@SeasonwithSpice said...

Thanks for letting us know that this one got the approval from your husband, Lana. You've made it even better with homemade chicken broth!

Reese@SeasonwithSpice said...

Thank you for commenting, Megan. So glad that you enjoyed it!

Jessica said...

just made this soup for lunch, it was amazingly creamy with a fantastic mushroom flavor. i added a little bit more garlic, but i'm garlic obsessed!

Season with Spice said...

Garlic is good for you!:)

Alex said...

Hi there- this looks delicious. Can you freeze it? Thanks!

Season with Spice said...

Hi Alex - you can freeze the soup, however you want to cool down the soup entirely before placing it into the freezer.

Melissa said...

The. best. mushroom. soup. EVER! Thank you so much for this recipe. I pinned it a while back and finally got around to making it this weekend. We love it so much that next time I'm going to double it.

Alex said...

Great- thank you so much. Can't wait to try it!

Season with Spice said...

Thank you for letting us know that you loved the soup, Melissa!

Season with Spice said...

Happy cooking!

missy d. said...

I made this last night- it was so delicious! It was my very first time making soup from scratch! I know, I am a late bloomer when it comes to cooking. The flavors were so delightful, I just wish I had fresh Thyme though. I had to use dried. Oh well, next time!

Season with Spice said...

How wonderful Missy! I know you will continue to explore new flavors in the kitchen after this success. Soon you'll become a soup expert:)

Monina said...

I just tried making this recipe. My folks loved it! And instead of using chicken stock, I used chicken cubes. It turned out great nonetheless. Thank you! :)

Islandbrzs said...

Hi,
I'm a mushroom lover and this sounds heavenly, but I'm lactose intolerant so the cream might be an issue. Any suggestions for a substitute? Do you think coconut cream might help with the richness and not affect the flavor too much?

Season with Spice said...

Hello there - I wouldn't recommend coconut cream as your substitution since coconut has a very strong flavor. It might not taste bad, but it will certainly alter the flavor of mushroom soup entirely. Some of our readers who have tried out the recipe used almond milk as their replacement. You can give that a try.

Asbury said...

My dad requests this for dinner EVERY time he comes to visit! It is so amazing.

Debi Homminga said...

I think if anyone is nervous about the calories just have a cup of soup and grilled cheese sandwich or maybe a Reuben....I'd rather do that for lunch and it's still substantial enough to carry me through till dinner.

seasonwithspice said...

Happy to hear that this soup is bringing families together:)

Shannon Morris said...

Just finished making this. Used whole milk (1cup) instead of using heavy cream to cut some calories. It tasted as if it were missing something when finished so I added a couple splashes of marsala wine and that made it perfect IMO!

Season with Spice said...

Splashes of marsala wine sounds fantastic, Shannon. If you have quality ingredients in the kitchen that can help to boost the flavor of a basic recipe, we always recommend people to use them.

Kelli said...

Use Wondra or Corn Starch, but with any of them you should add them to 1/4-1/2 cup of liquid before you add it to the pot of soup.

Kelli said...

When you make cream soups in the crock pot the best way to do it is to make the soup minus the cream/milk let it go in the crock pot all day, then add the cream/milk the last 1/2-1 hour of cooking time in the crock pot. This gives you the convenience of the crock pot and doesn't break your dairy down too far.

Marteen Powers Lopez said...

I love this soup, so happy I found it!

Season with Spice said...

Hi Marteen - thanks for taking the time to let us know that you enjoyed the soup.

shelie531 said...

Besides volkonbrot bread what do you suggest to serve with this soup

Season with Spice said...

Hi Shelie - any kind of crusty bread will go well with the soup really.

emma robertson said...

zooomg. i hate mushrooms but even that looks good.


also...pumpkin soup? next on my list.

Jane said...

I found you on pinterst yesterday and had to make this soup! It is amazing! I will never use canned cream of mushroom soup again! I added extra garlic and used portabella and shitaki mushrooms! This soup was perfect for todays fall weather in Chicago!! Thank you!!!

Julie Chase said...

I made this tonight-I used white button mushrooms and some reconstituted dried porcini mushrooms, sauteed half a yellow onion with the garlic, and deglazed the mushrooms with a bit of sherry before adding the stock. Unbelievable. I'll be making this for a holiday-one where people can compliment my mushroom prowess :)

Season with Spice said...

Thanks Emma. Pumpkin soup first since tis the season for pumpkins:)

Season with Spice said...

Homemade soups rule anytime! Thanks Jane for trying the recipe out. I love your mix of portabella and shiitake.

Season with Spice said...

Mmm...porcini is good stuff. Bet no one can resist your mushroom prowess:)

MVP said...

I <3 <3 mushroom soup but am lactose intolerant :( Any feedback from your followers that used almond milk/?

RKRMOM said...

I used your recipe as a base to jump off from using white button a porcini mushrooms with their stock and trippled the recipe It was awesome!!!!

Connie Jervis said...

I just made the mushroom soup tonight. I will NEVER again buy canned! This is a simple dish with amazing flavor! I used criminis and heated up ciabatta bread to go with it....yum!

Season with Spice said...

Glad to hear that, Connie. And yes, no more canned soup!

Season with Spice said...

Hi there - some have tried the recipe with almond milk and the feedbacks were good. You can sure give it a try.

shoddycursive said...

WOW, this looks amazing. Taking my extreme laziness into consideration, do you thing this soup could be thrown into a crockpot to cook instead?

Season with Spice said...

Hi Shoddy - You can cook this soup in a crock pot. The best way is to cook it without the cream/ milk first so you can let it go it go all day. Add the cream/milk the last 1/2-1 hour of cooking time in the crock pot. This gives you the convenience of the crock pot and doesn't break your dairy down too far. Otherwise, you can still throw everything in at one go. Just make sure you cook the soup on low heat first. Turn the heat up to high an hour before you are ready to serve.

Faye said...

This soup is DELISH, and very easy to prepare! I used dried chantrell mushrooms with fresh baby portabellas, and beef stock since I didn't have chicken...Thank you for sharing! I will be making this again!

Jen said...

Yummy! Followed recipe with the exception of adding a bit more flour & a splash of white wine.

Jules said...

Is this just 1 serving?

hi said...

i bet a grilled cheese is way worse for you.. i mean its made with tons of butter on a frying pan with bread that is also fattening.. mushrooms are good for you! and besides why dont you enjoy life and not worry about every single little thing youll be much happier, enjoying a good soup once is NOT gonna kill you (:

Melissa said...

Made this last night - delicious! I doubled the recipe, added a little sherry and half heavy cream and half greek yogurt to lighten up a bit. Also added some shredded rotisserie chicken to add some extra protein and served over rice. SOOOO delicious and comforting.

Season with Spice said...

Hi Jules - this is good for two servings.

Season with Spice said...

Hi Faye - I liked that you made creative adjustment to what's available to you with the recipe. That's the fun of making a basic good soup:) Happy cooking!

Season with Spice said...

Thumbs up for a splash of white wine, Jen.

Season with Spice said...

Thanks for your nice comment, Melissa. Enjoy fall!

Claire Shea said...

This soup was delicious! Found your recipe on Pinterest with this yummy photo that turned out to be exactly what I got. I deglazed with 2T sherry before adding the chix broth. Thankyou!

Season with Spice said...

Thank you Claire!

shoddycursive said...

Fantastic! Thanks so much :)

Heidi said...

I made this yesterday and it was amazing! My boyfriend also loved it so much he wants it again tonight. It doesn't make a lot so I'm quadrupling the recipe so we can eat it a few times this week =). I also used fat free half n half instead of heavy cream to save a ton of calories and fat!.

Kari Watkins said...

Amazing may not be a big enough word to describe this bliss-in-my-mouth soup! Thank you, thank you. I am excited to make it tonight because I happen to have some truffle oil now...can't wait to experience it.

Season with Spice said...

Hi Kari - hope you enjoyed the soup!:)

Season with Spice said...

Thanks Heidi! Always fun to have a cooking session on your date night:)

Heidi said...

Oh we also thought it was a little better when I used vegetable stock instead of the chicken =).

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