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Mushroom Soup


  • 1 large sweet onion, diced
  • Extra virgin olive oil
  • 3 tablespoons butter
  • 2 lbs. mushrooms – shiitake & Porto Bella – finely sliced/chopped
  • 2-3 garlic cloves, minced
  • 5 tablespoons AP flour
  • 5 cups beef or vegetable stock
  • Salt & pepper
  • 1/2 cup heavy cream

Temperature: ° F


In a large pot, add about 2 tablespoons of extra virgin olive oil over medium heat. Add the onion and garlic, and sauté for 5-6 minutes. Add mushrooms and mix together. Put the lid on and cook the mushrooms for about 10 minutes. In a large saucepan, add butter and melt. Add flour to the melted butter and whisk together, continue to whisk for 2-3 minutes over medium heat. Pour stock over rue (butter/flour mixture), whisk together. Pour the stock into the mushroom mixture. Bring to light boil. Turn the heat down and simmer for 15-20 minutes. Add heavy cream until the color of the soup is a light brown or to taste. If you want a smoother texture, use an immersion blender while adding the heavy cream. Add salt and pepper to taste. Simmer for 5 minutes and serve.

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