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mushroom soup garnished with scallions

Mushroom Soup that Actually Tastes Like Something

  • Author: Spicepaw
  • Total Time: 35 minutes
  • Yield: 3-4 servings 1x


Fresh thyme, white wine and lemon zest bring out the flavor of this cream of mushroom soup. Great as a starter or pair it with a salad or sandwich for a delicious lunch or dinner. #souprecipes #easyentertaining #mushrooms  


  • 2 tsp fresh thyme
  • 400 g  (14 oz) Shitake mushrooms
  • 240 ml (8 oz) white wine
  • 950 ml (32 oz) chicken broth
  • 200 ml (~7 oz) cream
  • 2 tbsp shallots (minced)
  • 2 tbsp butter
  • salt
  • pepper
  • 34 cloves garlic (minced)
  • 12 tsp finely grated lemon zest
  • scallions for garnish


  1. Using a dampened cloth, wash the mushrooms and remove the fibrous stems. Slice them up and put them in a bowl. Set aside.
  2. Heat 2 tbsp butter over low-medium heat in a saucepan. Add minced shallots, minced garlic and fresh thyme and cook on low-medium heat until soft and fragrant.
  3. When ready, add mushrooms and sauté until they have darkened, are soft and all the moisture has been cooked off.
  4. Increase the heat and deglaze the pan with 1 cup of white wine.
  5. Bring to a boil and let reduce by about 1/4.
  6. Add chicken stock and cook on medium-high heat for about 7-10 min or until all flavors have married together.
  7. Reduce heat to low and add cream and lemon zest. Stir and let cook for 3-5 minutes on low to allow the cream and lemon zest to infuse into the soup.
  8. Using a blender or food processor, take half of the soup out and puree it.
  9. Add pureed mixture back into the soup, mix well and cook for 1-2 minutes.
  10. Season with salt and pepper to taste and garnish with chopped scallions. Serve with a crisp garden salad and cheesy garlic bread. Enjoy!
  • Prep Time: 10
  • Cook Time: 25
  • Category: Soup
  • Method: simmering
  • Cuisine: Western

Keywords: Mushroom Soup, shitake mushrooms, soup, cream