Cream of Mushroom Soup Recipe!

Cream of Mushroom Soup Recipe!

Posted by The Flavor Chef on Aug 25th 2017

If you've been looking to upgrade your Cream of Mushroom Soup recipe, look no further! This classic mushroom soup has a deep earthy flavor. The recipe can be adapted with many different varieties of mushroom to increase its interest and complexity. Shiitake, cremini, oyster, and portobello are all popular varieties commonly available. These are all available dried as well. Of course, the secret to this recipe is our Organic Chicken Bone Broth. If you don't have any on hand, make sure to get your order in!

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Cream of Mushroom Soup
Yields: 8-10 servings

4 lbs mushrooms, rinsed and sliced 1 large yellow onion, diced
10 cloves garlic, minced 4 oz butter
4 oz all purpose flour 2 oz dried porcini mushrooms
2 qt The Flavor Chef Organic Chicken Bone Broth 1 pint heavy cream
1/4 cup fresh basil leaves, loosely packed then chopped salt and pepper


Place 2 oz of dried porcini mushrooms with 8 oz of The Flavor Chef Organic Chicken Bone Broth into a small pot. Simmer for 10 minutes to re-hydrate the porcinis. This creates a mushroom stock. Strain through a fine sieve in order to catch any dirt that may have been stuck on the mushrooms. Set aside. Save the re-hydrated porcinis and examine them for dirt and cut if they are too large. Meanwhile, in a 6 quart sauce pot, melt butter. Add onions and garlic and sweat for 5 minutes or until onions are translucent. Add sliced mushrooms, season with salt and pepper, and cook until mushrooms have released all their water. There will be more liquid in the mixture as the mushrooms cook. While mushrooms are simmering in their own liquid, sprinkle the flour over the mushrooms and stir with a wooden spoon. Cook for 2 to 3 minutes, making sure the mixture doesn't stick to the bottom of the pan or burn. While stirring, slowly add in the unused The Flavor Chef Organic Chicken Bone Broth, the mushroom stock you created, and the re-hydrated porcinis. Bring to a simmer, stirring to make sure it doesn't stick to the pot. Simmer for 15 minutes to develop flavor. Add cream and bring back to a simmer for up to 5 minutes. Adjust seasoning and add basil to soup. Serve immediately.

Serving Suggestions: Mushroom soup pairs well with a touch of dry sherry in the finish of the soup. This is completely optional. Soup can also be drizzled with truffle oil.