The Mushroom Soup Recipe

When I made this, I didn’t drain the mushrooms out, I just left them in. I may try a stick blender in it next time, to blend it in. That’s if someone gets me the stick blender I want for Christmas.

This is seriously decadent soup.

Portobello & Button Mushroom Creme with Walnuts

Serves 4-6

Ingredients:
1 pound button mushrooms, sliced
3 Portobello mushroom caps, cut into cubes
4 1/4 cups heavy cream
2 cups chicken broth
3 tablespoons olive oil
1 tablespoon butter
1 cup chopped pecans, toasted
2 tablespoons chopped chives
Salt and pepper for seasoning

Directions:
1. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add button mushrooms and cook, stirring occasionally, until beginning to soften. Season with salt and pepper to taste.
2. Add cream and chicken broth to mushrooms and bring to boil. Reduce to a simmer and cook for 20 minutes. Cover mixture and continue to simmer for 20 minutes longer. Remove from heat and let stand covered for 20 minutes. Strain mixture, discarding mushrooms and reserving cream mixture.
3. Meanwhile, in a small skillet, heat 1 tablespoon olive oil and butter over medium heat. Add Portobello mushrooms and cook until beginning to soften. Remove from heat.
4. To serve: Warm cream mixture if necessary. Divide between bowls and top with Portobello mushrooms, pecans and chives. Serve immediately.

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11 Comments (+add yours?)

  1. Rachel
    Dec 10, 2006 @ 09:46:00

    That looks so easy. too easy. I’m so there.

    Reply

  2. julia
    Dec 10, 2006 @ 10:03:00

    It’s really easy. The hardest thing is slicing the mushrooms. I made a double batch, so it was two pounds of mushrooms to slice, but it was so worth it. It’s buttery and rich and yummy and the pecans and chives make it even better. It’s not like a chowder, though. It’s milky, not like Campbell’s glop.

    Reply

  3. type1emt
    Dec 10, 2006 @ 10:25:00

    Have you had a past life as a chef?(you’re making me drool..it sounds so good!) Gotta try this.

    Reply

  4. Zazzy
    Dec 10, 2006 @ 10:59:00

    That seriously sounds good! Have you considered the fat free half n’ half instead of cream? I sometimes use it in a cream of jalapeño soup and it works quite well – you just have to reduce it a little further. And it reduces the fat and calories enormously. Of course, on special occasions we deserve a little indulgence!

    Reply

  5. Shannon
    Dec 10, 2006 @ 11:02:00

    Julia, it’s called an immersion blender and I have one! I love it. It’s definitely a must have in the kitchen. Don’t use it to mash potatoes though…they get to a consistency like paste. It’s best used for liquids like soups and shakes.And thanks for posting the recipe! I can’t wait to make it.

    Reply

  6. Chris
    Dec 10, 2006 @ 11:26:00

    Ironic, i was thinking about a mushroom dish all week. I will try your for sure, maybe for christmas morn for breaky on toast.I made cheesy pesto stuffed mushrooms lastnite. Yumm yumm.

    Reply

  7. Chrissie in Belgium
    Dec 10, 2006 @ 13:07:00

    Julia, this soup sounds dangerously good. It sounds like something I could eat up single handedly – that is without anyone else getting a bite. One of those things that if I start I cannot stop…. I copied the recipe, does that mean I am weakening already? I SHOULD give it to my daughter in law. Tthen I will not be tempted and someone in the family will enjoy it! Doesn’t fat influence you bg values????

    Reply

  8. julia
    Dec 10, 2006 @ 15:59:00

    T1emt – nope, I just really like to cook (and eat, which is obvious, if you’ve ever met me).Zazzy – I’ve never tried it that way, but I may next time. It was really rich with all that cream. It’s really only made on special occassions, since TCBIM can’t have dairy and O doesn’t like it (heathen that she is),Shannon – that’s the thing! I need one badly.Chris – it’s very soupy – I don’t think it would work on toast. With toast, maybe, but not on. Chrissie – I don’t have diabetes, my daughter does. So the only thing it affects on me is my waistline.

    Reply

  9. Mamma Sarah
    Dec 11, 2006 @ 09:48:00

    You have totally made me hungry and now I’m going to be forced to make this when the weather turns again.

    Reply

  10. KathyR
    Dec 11, 2006 @ 19:14:00

    Oh, this sounds evil. Good. But evil

    Reply

  11. Tiffany
    Dec 15, 2006 @ 01:18:00

    I’m drooling so much that my mouse is having a hard time reaching the ‘favorites’ button…Thanks for sharing this Julia!! You are now officially my heroine for the next 42 minutes 🙂

    Reply

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