Creamy Mushroom Soup Recipe

This earthy cream of mushroom soup recipe is easy and delicious. The addition of shiitake mushrooms to the regular button mushrooms gives this soup a very deep, meaty flavor.

Makes 8 Bowls of Creamy Mushroom Soup

Prep Time: 30 minutes

Cook Time: 1 hour

Ingredients:

• 1/4 cup butter
• 1 1/2 pounds brown or white button mushrooms, sliced
• 1/2 pound shiitake mushrooms, stems removed, sliced
• 2 leeks (white and light green parts only), halved, sliced thin
• 2 garlic cloves, sliced
• 6 cups beef broth, or as needed
• 1/2 cup cream
• salt and fresh ground black pepper to taste
• 1/4 cup chopped fresh parsley

Preparation:

Melt the butter in a large pot over medium heat. Add mushrooms and cook stirring occasionally until mushrooms are lightly browned, and the juices have evaporated, about 10-15 minutes. Add the leeks and sauté 5 minutes. Add the garlic and beef broth, and turn the heat up to medium-high. When the soup comes to a boil, reduce heat to low, cover and simmer slowly for 40 minutes. Turn off heat, uncover, and allow to cool for 15 minutes.

Carefully puree the soup (in small batches) in a blender until very smooth. Pour soup back into the pot, and stir in the cream (more broth can be added to adjust the thickness if desired). Bring back to a simmer, and season with salt and fresh ground black pepper to taste. Serve hot, topped with chopped fresh parsley.

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