Creamy Wild Mushroom Soup

Serving Size: 4


  • Ounce Cremini Mushrooms, chopped
  • salt to taste
  • 1 Quart vegetable Stock or Broth
  • 2 tsp chopped fresh parsley
  • 0.25 cup all-purpose flour
  • 2 cup chopped leek
  • 2 tsp chopped fresh thyme
  • 1 celery stalk
  • 1 onion, chopped
  • 6 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • Ounce Shitake Mushrooms, chopped
  • pepper to taste


  1. Start by removing the stems from the mushrooms and cleaning them with a damp paper towel.  Cut into ¼“ thick slices.  
  2. Heat 1 Tablespoon of butter and 1Tablespoon of olive oil in a medium saucepan over a medium flame.  Add mushrooms, chopped onion, celery, thyme, salt and pepper, stirring occasionally until tender, set aside.  Add 1 quart of Vegetable Stock and bring to a boil.  {You can add more stock or water if you like your soup on the thinner side}  Reduce to a simmer for 30 minutes or until the vegetables are tender.  Strain the vegetables reserving the broth.  Set aside.
  3. In another sauté pan, add 4 Tablespoons of butter over low to medium heat, add the chopped leeks and sauté until tender.  Add ¼ cup of flour and stir.  Add 1 ladle at a time of the reserved broth until it starts to thicken, stir until smooth.  Turn the heat off and add the reserved vegetables. 
  4. In a food processor, add half of the vegetable mixture and slowly add reserved liquid.  Pulse until smooth.  You may have to do this in batches. 
  5. Ladle into bowls and garnish with fresh parsley! 

{Optional} Sauté some extra mushrooms, season with salt, pepper and fresh thyme to garnish your soup.

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