Northwest Mushroom Soup Recipe

Name: Northwest Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs button mushrooms; 3 quarts chicken stock; 1 large white onion, medium dice; 2 medium carrots, medium dice; 4 stalks celery, medium dice; 2 medium potatoes, medium dice; 2 teaspoons garlic, minced; sachet bag of herbs; to taste thyme; to taste parsley stems; to taste bay leaf; to taste peppercorn; 2 cups white wine; 1 cup heavy cream; 1/2 lemon, juice only; garnish; 1 cup oyster mushroom, sliced; 1 cup shiitake mushroom, sliced; 3 tablespoons shallots, chopped; 2 tablespoons olive oil; 1/4 cup fresh herb, chopped

Servings: persons

4 lbs button mushrooms
3 quarts chicken stock
1 large white onion, medium dice
2 medium carrots, medium dice
4 stalks celery, medium dice
2 medium potatoes, medium dice
2 teaspoons garlic, minced
sachet bag of herbs
to taste thyme
to taste parsley stems
to taste bay leaf
to taste peppercorn
2 cups white wine
1 cup heavy cream
1/2 lemon, juice only
garnish
1 cup oyster mushroom, sliced
1 cup shiitake mushroom, sliced
3 tablespoons shallots, chopped
2 tablespoons olive oil
1/4 cup fresh herb, chopped

1
Clean and destem mushrooms and process in a food processor until finely chopped.
2
In a saucepan over medium heat, sweat the mushrooms until moisture is released.
3
This will take a good 20 minutes.
4
Make sure to stir often so not to burn.
5
Once the mushrooms are dry, deglaze the pan with the white wine and let reduce until dry.
6
Reserve one half of the cooked mushrooms.
7
Add the mirepoix (onions, celery, carrot) and let cook until slightly caramelized.
8
Add the chicken stock and sachet, bring to a boil and let simmer for approximately 30 minutes.
9
In a blender puree mixture in small amounts until incorporated and smooth.
10
Once all liquid has been pureed, add the reserved mushrooms.
11
Heat the heavy cream and whisk into mushroom base to desired consistency.
12
Chicken stock can be substituted for cream if preferred.
13
Season with salt, pepper and lemon juice.
14
Saute mushrooms in olive over medium heat. When mushrooms are soft, toss in the shallots and fresh herbs.
15
Season with salt and pepper.
16
To serve, ladle a generous cup of soup into bowls.
17
Garnish with a heaping spoonful of the mushroom mixture in the center of the bowl.

602

kcal

Calories

Fat

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

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 21 ingredients. The key ingredients include: 4 lbs button mushrooms, 3 quarts chicken stock, 1 large white onion, medium dice, 2 medium carrots, medium dice, and more.

Yes, Northwest Mushroom Soup 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!

Northwest Mushroom Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions