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Taking your time with this soup is paramount for yielding a silky, rich texture, and it’s well worth it.

The combination of cremini, shitake, and oyster mushrooms creates a wonderfully creamy consistency and a unique combination of flavors. But remember: you’re not done until the soup is dark brown, which won’t happen until the final minutes of cooking.

How to Make It

Difficulty: Easy

Overall Time: 1 hr

Prep Time: 30 min

Cook Time: 30 min

Serves: 4

  • Two 1-in slices crusty bread, roughly torn into 1-in pieces
  • 1 tbsp olive oil
  • ¾ tsp kosher salt, divided
  • Freshly ground black pepper
  • 5 tbsp unsalted butter, divided
  • 12 oz (340 g) cremini mushrooms, stems trimmed and torn into quarters, about 4 cups
  • 7 oz (200 g) shiitake mushrooms, stems removed and torn into pieces, about 3 cups
  • 5 oz (140 g) oyster mushrooms, trimmed and torn into pieces, about 3 cups
  • 2 tbsp cognac
  • 5 medium shallots, thinly sliced
  • 1 garlic clove, sliced
  • 1 tsp finely chopped rosemary
  • 2 tbsp all-purpose flour
  • 30 fl oz (900 ml) carton chicken broth
  • 1 cup 35% cream
  • ½ cup whole milk
  1. Preheat oven to 400°F. Toss bread with oil and ¼ tsp salt on a rimmed baking sheet. Season with black pepper. Bake in centre of oven until golden, 10 minutes.
  2. Meanwhile, melt 2 tbsp butter in a very large pot over medium-high heat. Add mushrooms and remaining ½ tsp salt. Season with black pepper. Cook, stirring occasionally, until deeply golden-brown, 10 to 14 minutes. Stir in cognac for 30 seconds. Transfer mushrooms to a bowl, reserving ½ cup for garnish.
  3. Reduce heat to medium. Melt remaining 3 tbsp butter in same pot. Add shallots, garlic and rosemary. Cook until shallots are soft, 2 to 3 minutes. Sprinkle over flour, stirring continuously for 1 minute. Stir in broth, cream and milk. Bring just to a boil, then reduce heat to medium-low and simmer, stirring occasionally, for 5 minutes. Return mushrooms to pot, then remove from heat. Puree soup using an immersion blender, until smooth with some texture remaining.
  4. To serve, divide soup among 4 bowls, then top each with croutons and reserved mushrooms. Serve immediately.

How to Store It

Soup can be made ahead and refrigerated in an airtight container for up to 2 days.

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