Mushroom Soup (Good Even if You Hate Mushrooms)

Name: Mushroom Soup (Good Even if You Hate Mushrooms)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs button mushrooms; 12 lb shiitake mushroom; 3 quarts chicken stock; 2 tablespoons olive oil; 6 stalks chopped celery; 2 medium onions, chopped; 4 medium carrots, chopped; 4 leeks, chopped (white part only); 4 crushed garlic cloves; salt and pepper, to taste; 1 cup butter; 1 cup all-purpose flour; 2 tablespoons butter; 2 (14 ounce) canned tomatoes, drained and chopped; 2 cups cream

Servings: persons

1 12 lbs button mushrooms
12 lb shiitake mushroom
3 quarts chicken stock
2 tablespoons olive oil
6 stalks chopped celery
2 medium onions, chopped
4 medium carrots, chopped
4 leeks, chopped (white part only)
4 crushed garlic cloves
salt and pepper, to taste
1 cup butter
1 cup all-purpose flour
2 tablespoons butter
2 (14 ounce) canned tomatoes, drained and chopped
2 cups cream

1
Remove stems from mushrooms; slice 6 cups worth caps.
2
Set sliced mushrooms aside.
3
Place mushrooms stems and remaining caps in stockpot with chicken stock and boil.
4
Lower heat to simmer and cook 30 minutes.
5
In a saucepan, heat olive oil and saute celery, onion, leeks, carrots, and garlic over medium heat until onions are translucent.
6
Season with salt and pepper.
7
Add vegetable mix to chicken stock and bring to a simmer.
8
In a small saucepan melt 1 cup of butter over low heat.
9
Add flour to make a roux and cook till bubble about 5 minutes Stir roux constantly so it doesnt burn.
10
Add 16 cups well strained stock.
11
Simmer on low 20 + minutes Remover soup and puree
12
Heat 2 tablespoons butter in saute pan and 6 cups shiitake mushrooms and saute 5 minutes over medium heat.
13
Add tomatoes to soup and cook 5 minutes Season with salt and pepper.
14
Add heavy cream and heat through.
15
Add this mix to soup and stir well.

1703

kcal

Calories

105

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 12 lbs button mushrooms, 12 lb shiitake mushroom, 3 quarts chicken stock, 2 tablespoons olive oil, and more.

Yes, Mushroom Soup (Good Even if You Hate Mushrooms) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!