Cream of wild Mushroom Soup #Ina Fridays



It’s spring!! The colors are finally showing up. While the past two days have been the kind that visit New England every time the flowers are in full bloom, with overcast skies blanketing a downpour that further chills an already chilly, cold air, but the moment the golden sun shows up, everything is forgiven.

It’s green and golden everywhere, much like this soup in this sunny bowl.


It’s Ina Friday again, and it’s soup and salads this month, and I chose to go for a cream of wild mushroom, a great recipe that has been very popular with my family and friends alike. I am soft on this wild fungus anyway, and I was waiting for this month to post it. It’s full-bodied than a simple cream of mushroom soup, the texture a bit more layered. I did make one change – I pureed half of the soup, and then kept whole part mushrooms too. I am afraid I forgot to click that picture, but I will highlight the change in the recipe so that you can make both versions.

I prefer cooking it the crock pot, that way I can keep it and serve it hot.  I must warn you that this soup is a bit heavy, as Ina does not really hold back on the good stuff.





5.0 from 1 reviews
Cream of wild Mushroom Soup #Ina Fridays
  • 2 cups of mixed mushroom in equal ratio - shiitake, portobello, cremini/ porcini
  • 1 tablespoon EV olive oil
  • ¼ pound (1 stick) plus 1 tablespoon unsalted butter, divided
  • 1 cup chopped yellow onion
  • 1 carrot, chopped
  • 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
  • Salt to taste
  • Freshly ground black pepper
  • 2 cups white and light green parts chopped
  • ¼ cup all-purpose flour
  • 1 cup dry white wine
  • 1 cup half-and-half
  • 1 cup heavy cream
  • ½ cup minced fresh flat-leaf parsley
Note: The recipe calls for parsley. I don't do parsely so I did chives instead.
  1. First, make the stock. Melt 1 tbsp butter in a large pan and add 1 tbsp oilve oil. Saute chopped mushroom stems, onion, carrot, sprig of thyme, 1 teaspoon salt, and ½ teaspoon pepper and cook over medium-low heat for 10 to 15 minutes or until the vegetables are soft.
  2. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.
  3. Strain, reserving the liquid (You should have about 4.5 cups of stock. If not, add some water.) !Note: Reserve the strained vegetables too. See notes.
  4. Meanwhile, in another large pot, heat the remaining ¼ pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown.
  5. Add the sliced mushroom caps and cook for 10 minutes or until they are browned and tender
  6. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot.
  7. Add the mushroom stock, minced thyme leaves, 1.5 tsp salt, and 1 tsp pepper (see note for my change)
  8. Bring to a boil and reduce the heat and simmer for 15 minutes.
  9. Add the half-and-half, cream, and parsley (chives in my case). Season with salt and pepper to taste and heat through (do not boil). Transfer to a crockpot and keep warm for serving.
Note: My change: Transfer about ½ of the soup to a large container, and add the reserved vegetables and make a puree with a hand blender. Now mix in the other half. Finish with step #8 and #9 after this.


This recipe has been adapted from Barefoot Contessa’s recipe here.


Do visit my fellow Ina Friday bloggers to check what they are posting this month:


 If you’d like to participate on a monthly basis, email Alyce, our Ina Friday group leader, at   If you’d like to join in occasionally, just follow the prompt for the “linky” or blog hop and add your post – Ina Garten recipes ONLY.

11 comments for “Cream of wild Mushroom Soup #Ina Fridays

  1. May 1, 2014 at 10:08 PM

    I love the look of your soup and how it contains a beautiful assortment of mushrooms. I’m pleased to hear Spring has finally arrived in your part of the world – it certainly has been a long time coming xx
    Hotly Spiced recently posted..In My Kitchen, May 2014My Profile

  2. linsy
    May 1, 2014 at 11:03 PM

    Wow super spring flavor soup you had there.

  3. May 2, 2014 at 8:09 AM

    I think you have a spellcheck error on your description. 🙂

    I LOVE, LOVE this soup. It’s one of my all-time favorites.
    Maureen | Orgasmic Chef recently posted..Tasting Australia – Words to Go Forum, AdelaideMy Profile

  4. May 2, 2014 at 11:25 AM

    Minnie, I make this soup all the time. It is so good. I make it as a first course for Thanksgiving. I also make it to use instead of canned soup in green beans casserole, which everyone loves. Thanks for reminding me how good it would be before the weather heats up!
    Mary recently posted..Caramelized Butternut Squash for Ina FridayMy Profile

  5. May 2, 2014 at 12:09 PM

    I love your presentation! It all looks so pretty and delicious!

  6. May 2, 2014 at 4:01 PM

    I have not had mushroom soup in ages so I will put that to and end by making your Ina soup -this week-end! I may cut back a little on the cream.
    Mireya @myhealthyeatinghabits recently posted..Arugula, Shrimp and Watermelon SaladMy Profile

  7. May 3, 2014 at 9:44 PM

    We are big soup people and you have inspired me to make this mushroom soup. It has been ages since, we have had mushroom soup and this is a comfort food which needs to be added to our menu, once again.
    Chaya recently posted..Roasted Tomato Basil Soup – Ina FridaysMy Profile

  8. May 4, 2014 at 12:47 PM

    I love Mushroom Soup, and this one sounds wonderful. The flavor of thyme marries so well with wild mushrooms, and really enhances their earthiness. This is my first visit to your site, and it is an absolute pleasure to meet you. You’ve got a new reader now! Have a wonderful Sunday.

  9. May 4, 2014 at 1:39 PM

    Mushroom soup is one of our favourites! Yours looks divine. We have a great place here that sells organic exotic and wild mushrooms, they’d be perfect in this soup!
    Coffee and Crumpets recently posted..Star Wars Tartlets for Star Wars DayMy Profile

  10. May 4, 2014 at 1:51 PM

    As much as I love mushrooms, It is rather sad to accept that I have never made a mushroom soup. I do love eating a mushroom soup but just never made it. This looks so comforting and gives me an inspiration to try making it soon.
    Ansh recently posted..Pasta Pesto and Pea Salad – Ina FridaysMy Profile

  11. May 6, 2014 at 12:57 PM

    Hearty and healthy,love this soup
    Harini recently posted..Mango lassi recipe | How to make mango lassiMy Profile

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