Cream of Fresh Mushroom Soup

Creamy soup made with fresh mushrooms is guaranteed to be better than anything that comes from a can! To make it truly decadent, drizzle some truffle oil over each bowl before serving—the resulting aroma and flavor will wow your guests.

RELATED: Step-by-step Cream of Mushroom Soup


Serves 6  Prep Time 15 minutes  Cooking Time 30 minutes

5 tablespoons butter
1/2 white onion, chopped
1/2 carrot, chopped
cloves from 1 head garlic, peeled and chopped
300 grams button mushrooms, sliced
200 grams shiitake mushrooms, sliced
3 tablespoons flour
a pinch of dried thyme
10 basil leaves
1 1/2 cups water
salt and pepper, to taste
1 1/2 to 2 liters cream
          (depending on how thick you want the soup)
1/4 cup grated Pecorino Romano cheese
croutons, truffle oil, and grated Parmesan cheese, to serve (optional)

5 tablespoons butter
1/2 white onion, chopped
1/2 carrot, chopped
cloves from 1 head garlic, peeled and chopped
300 grams button mushrooms, sliced
200 grams shiitake mushrooms, sliced
3 tablespoons flour
a pinch of dried thyme
10 basil leaves
1 1/2 cups water
salt and pepper, to taste
1 1/2 to 2 liters cream
          (depending on how thick you want the soup)
1/4 cup grated Pecorino Romano cheese
croutons, truffle oil, and grated Parmesan cheese, to serve (optional)

1  Melt the butter in a pot. Add onion, carrot, and garlic. Sauté until they sweat and brown a little, then add the mushrooms. Let cook for 5 minutes.

2  Add flour; stir. Add thyme and basil, and water. Season with salt and pepper.

3  Use a blender to purée the soup, then put it back in the pot. Add cream and Pecorino Romano cheese, then reheat the soup.

4  Divide among serving bowls. Top each with several croutons, a dash of truffle oil, and a sprinkling of Parmesan cheese.

RELATED: Step-by-step Cream of Mushroom Soup

Photography by Patrick Martires | Food Preparation by Maj Lazatin | Prop Styling by Liezl Yap | Props from Yummy Prop Library and stylist’s own