Mushroom Soup - Pureed Recipe

Name: Mushroom Soup - Pureed
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large carrot, peeled; 1 medium onion; 3 stalks celery; 3 tablespoons butter; 4 cups chicken broth (32 fl.oz.); 2 lbs button mushrooms, washed; 12 lb shiitake mushroom, washed; 12 lb oyster mushroom, washed; 2 tablespoons finely chopped fresh tarragon; 1 teaspoon salt; 1 teaspoon white pepper; 2 cups water; 3 tablespoons chicken soup base; 2 cups whipping cream; 2 tablespoons all-purpose flour; 4 tablespoons whole milk, homogenized

Servings: persons

1 large carrot, peeled
1 medium onion
3 stalks celery
3 tablespoons butter
4 cups chicken broth (32 fl.oz.)
2 lbs button mushrooms, washed
12 lb shiitake mushroom, washed
12 lb oyster mushroom, washed
2 tablespoons finely chopped fresh tarragon
1 teaspoon salt
1 teaspoon white pepper
2 cups water
3 tablespoons chicken soup base
2 cups whipping cream
2 tablespoons all-purpose flour
4 tablespoons whole milk, homogenized

1
In a food processor or blender, mince carrots, onions and celery.
2
Add some chicken broth to help processing.
3
In a heavy bottom cooking pot, add butter, minced carrot/onion/celery mixture and saute for 4 minutes on medium-high heat.
4
Mince all 3 mushrooms in a food processor or blender.
5
Add some chicken broth to help processing.
6
Add the processed mushrooms to the cooking pot.
7
Add remainder of the chicken broth, tarragon, salt and pepper and bring to boil.
8
Reduce heat and simmer for 15 minutes, stirring occasionally; DO NOT BURN.
9
Add water, chicken soup base, whipping cream and bring just to boil.
10
In a small mixing bowl, mix together flour and milk until smooth.
11
Add flour mixture to soup and whisk until well blended.
12
Bring soup back to boil, stirring constantly.
13
Reduce heat and simmer for 30 minutes.
14
Adjust seasonings to taste.
15
Serve soup hot.

1616

kcal

Calories

Fat

105

Carbs

171

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 16 ingredients. The key ingredients include: 1 large carrot, peeled, 1 medium onion, 3 stalks celery, 3 tablespoons butter, and more.

Yes, Mushroom Soup - Pureed 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!

Mushroom Soup - Pureed

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions