Mushroom Soup


  • 1 16-oz. package Baby Bella (Crimini) Mushrooms, washed and sliced
  • 2 Tbsp sea salt
  • 1 Tbsp fresh cracked pepper
  • 4 cup vegetable or chicken stock
  • 3 Tbsp vermouth
  • 1 Tbsp mushroom stock or bouillon
  • 2 Tbsp fresh parsley
  • 1 Tbsp fresh thyme
  • 3 Tbsp butter
  • 3 garlic cloves
  • 1 large leek, rinsed and chopped
  • 1 8-oz. package Shitake mushrooms, washed and sliced
  • 1 16-oz. package white button mushrooms, washed and sliced
  • 0.33 cup heavy whipping cream


  1. Sautee the leeks, then add the mushrooms. Sprinkle with salt and pepper, thyme, parsley and vermouth and sautee until mushrooms begin to release liquid. 
  2. Turn off the heat and transfer half the mushrooms to a blender. Add stock and puree, then add other half and pulse 4 times until soup is chunky. Return the mixture to a sauce pan and bring to a simmer.  
  3. Stir in cream and heat through.  Serve immediately.

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