Best 10 Black Forest Cream Of Mushroom Soup Recipes

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Indulge in a culinary journey with our exquisite Black Forest Cream of Mushroom Soup, a harmonious blend of earthy mushrooms, rich cream, and a hint of Black Forest ham. This creamy and flavorful soup is elevated by a medley of spices, creating a symphony of flavors that will tantalize your taste buds. Discover a collection of delectable recipes within this article, each offering a unique twist on this classic dish. From a hearty and comforting traditional version to a vegan interpretation brimming with umami-rich mushrooms, our diverse selection caters to every palate. Unearth the secrets of preparing a creamy vegan mushroom soup that captures the essence of the Black Forest, or delve into a gluten-free rendition that caters to dietary restrictions without compromising taste. Embark on a culinary adventure with our Black Forest Cream of Mushroom Soup and savor the diverse flavors that await.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM OF WILD MUSHROOM SOUP



Cream of Wild Mushroom Soup image

Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 5 to 6 servings

Number Of Ingredients 16

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 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
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Steps:

  • Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
  • To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
  • Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

BLACK FOREST CREAM OF MUSHROOM SOUP



Black Forest Cream of Mushroom Soup image

From dr fuhrman's website

Provided by MignonP

Categories     Soups, Stews and Chili

Time 1h

Yield 1

Number Of Ingredients 18

1/2 Cup Dried mushrooms Optional
1 pounds Mixed mushrooms
2 Cloves Garlic Minced
2 teaspoons Herbs de provence
2 CarrotS Coarsely chopped
3 cups Cauliflower Chopped
1 cup Celery chopped
3 Leeks Sliced 1/2 inch rounds
4 tablespoons Veggie seasoning
5 Cups Carrot juice
3 Cups Water
1/4 Cup Raw cashews
1 tablespoon Fresh lemon juice
1 tablespoon Thyme
2 teaspoons Chpped rosemary
2 Cans White beans
1 5 oz bag Baby spinach
1/4 Cup Chpped parseley

Steps:

  • If using dried mushrooms, soak them in hot water to cover for 30 minutes and cut in pieces. Heat 1/8 cup water in large saute pan. Water sauté the fresh and dried mushrooms, garlic and dried herbs until tender and fragrant. Set aside. In large soup pot, bring carrot juice, water, carrots, cauliflower, celery, leeks and VegiZest to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Puree 1/2 vegetable soup in high powered blender, adding cashews, lemon juice, and fresh herbs. Blend until smooth and creamy. Add pureed soup back to soup pot along with mushrooms, beans, and spinach. Heat until spinach is wilted. Serve garnished with fresh chopped parsley.

Nutrition Facts : Calories 2004 calories, Fat 21.0165813397661 g, Carbohydrate 304.050483410389 g, Cholesterol 0 mg, Fiber 32.1411056522054 g, Protein 175.01608175197 g, SaturatedFat 3.96483231154613 g, ServingSize 1 1 Serving (5050g), Sodium 200714.631627746 mg, Sugar 271.909377758183 g, TransFat 2.47934612906767 g

QUICK CREAM OF MUSHROOM SOUP



Quick Cream of Mushroom Soup image

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. -Anne Kulick, Phillipsburg, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream

Steps:

  • In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

CREAMY FOREST MUSHROOM SOUP



Creamy Forest Mushroom Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Mushroom     Vegetarian     Lunch     Fortified Wine     Fall     Simmer     Bon Appétit

Yield Makes about 5 cups

Number Of Ingredients 13

1 1/4 pounds fresh oyster mushrooms
1/2 medium onion
3 garlic cloves
1 tablespoon olive oil
1 tablespoon porcini (cèpe) powder*
1 teaspoon packed brown sugar
1/3 cup Sercial Madeira
5 cups mushroom stock
1 tablespoon Sherry vinegar
1/2 teaspoon minced fresh thyme leaves
1 cup heavy cream
Garnish: finely chopped fresh chives
*available at some specialty foods shops and by mail order from Marché aux Delices, tel. (888) 547-5471

Steps:

  • Chop oyster mushrooms and finely chop onion. Mince garlic. In a 4- to 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté mushrooms, onion, and garlic with porcini powder and brown sugar, stirring, until liquid mushrooms give off is completely evaporated and mushrooms begin to brown.
  • Add Madeira and boil, stirring occasionally, until liquid is evaporated. Stir in mushroom stock, vinegar, and thyme and bring to a boil. Stir in cream and salt and pepper to taste and simmer, uncovered, 15 minutes.
  • In a blender purée soup in batches until smooth (use caution when blending hot liquids), transferring to a saucepan, and reheat over moderately low heat until hot.
  • Serve soup garnished with chives.

DR. FUHRMAN BLACK FOREST CREAM OF MUSHROOM SOUP, ORIGINAL RECIPE RECIPE - (4.7/5)



Dr. Fuhrman Black Forest Cream of Mushroom Soup, original recipe Recipe - (4.7/5) image

Provided by á-7985

Number Of Ingredients 18

1/2 cup dried mixed mushrooms (optional)
2 pounds mixed fresh mushrooms (button, shiitake, cremini), sliced 1/4" thick
2 cloves garlic, minced or pressed
2 teaspoons herb de Provence
2 carrots, coarsely chopped
3 cups cauliflower florets, cut into small pieces
1 cup chopped organic celery
3 leeks, cut into 1/2 inch rounds
4 tablespoons Dr. Fuhrman's VegiZest, or other no salt seasoning
5 cups carrot juice
3 cups water
1/4 cup raw cashews
1 tablespoon lemon juice
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 cans white beans, northern, navy, or cannellini (no salt)
1 5-oz bag organic baby spinach
1/4 cup chopped fresh parsley

Steps:

  • If using dried mushrooms, soak them in hot water to cover for 30 minutes and cut in pieces. Heat 1/8 cup water in large saute pan. Water sauté the fresh and dried mushrooms, garlic and dried herbs until tender and fragrant. Set aside. In large soup pot, bring carrot juice, water, carrots, cauliflower, celery, leeks and VegiZest to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Puree 1/2 vegetable soup in high powered blender, adding cashews, lemon juice, and fresh herbs. Blend until smooth and creamy. Add pureed soup back to soup pot along with mushrooms, beans, and spinach. Heat until spinach is wilted. Serve garnished with fresh chopped parsley.

CREAM OF MUSHROOM & ESCARGOT SOUP



Cream of Mushroom & Escargot Soup image

Most people will not be aware of the escargot in this soup. They will think it is chopped mushroom. But you will know. I've made this often and everyone likes it!

Provided by Tebo3759

Categories     < 60 Mins

Time 50m

Yield 8 cups

Number Of Ingredients 12

2 1/2 cups mushrooms, chopped
1/2 cup onion, chopped
4 cups chicken stock
6 tablespoons butter
1/4 cup flour
1 cup milk
1 cup light cream
1 (6 ounce) can escargot, drained and chopped
2 garlic cloves, crushed
1/4 cup chopped parsley
2 green onions, chopped
1/4 cup white wine (optional)

Steps:

  • Combine mushrooms, onion, chicken stock and simmer 20 minutes.
  • In another pot, melt 4 Tbs butter at medium heat, stir in flour.
  • Add milk and cream, cook stirring constantly until thickened and smooth.
  • Add salt and pepper to taste.
  • Stir mushroom-chicken stock mixture into sauce.
  • Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only).
  • Add to soup with wine.

Nutrition Facts : Calories 242.7, Fat 17.4, SaturatedFat 10.3, Cholesterol 61.2, Sodium 292.8, Carbohydrate 12.4, Fiber 0.7, Sugar 2.9, Protein 9.7

BLACK MUSHROOM SOUP



Black Mushroom Soup image

Make and share this Black Mushroom Soup recipe from Food.com.

Provided by dicentra

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 ounces dried shiitake mushrooms
1 ounce dried cloud ear mushrooms
2 cups boiling water
cooking spray
1/4 cup chopped onion
1/4 cup sliced green onion
5 cups chicken broth
3 cups sliced cremini mushrooms
salt and pepper

Steps:

  • Place dried mushrooms in a bowl; pour boiling water over. Let stand until mushrooms are softened, about 15 minutes.
  • Drain, reserving liquid. Slice mushrooms, discarding tough stems from the shiitakes.
  • Spray a large saucepan with cooking spray; heat over medium heat until hot. Saute onions until tender, about 5 minutes.
  • Add sliced dried mushrooms, reserved liquid and broth; heat to boiling.
  • Reduce heat and simmer, covered for 20 minutes, adding cremini mushrooms in the last 10 minutes.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 57.5, Fat 1.2, SaturatedFat 0.3, Sodium 624.4, Carbohydrate 7, Fiber 1, Sugar 1.1, Protein 4.9

CHEF JOHN'S CREAMY MUSHROOM SOUP



Chef John's Creamy Mushroom Soup image

This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

¼ cup unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 yellow onion, diced
1 ½ tablespoons all-purpose flour
6 sprigs fresh thyme
2 cloves garlic, peeled
4 cups chicken broth
1 cup water
1 cup heavy whipping cream
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste

Steps:

  • Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  • Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  • Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  • Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g

PURéED MUSHROOM SOUP



Puréed Mushroom Soup image

Thick and creamy, with no cream, this tastes so much richer than it is. I use a small amount of milk to thin out the soup, but you can also use stock to thin it, if you don't want to include any dairy.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h45m

Yield 16 shots or 6 to 8 bowls

Number Of Ingredients 15

1/2 ounce dried porcinis
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 leek, white and light green part only, cut in half lengthwise, cleaned thoroughly and sliced or chopped
Salt to taste
2 garlic cloves, minced (to taste, optional)
1 1/2 pounds mushrooms (white or cremini) sliced or coarsely chopped
1/3 cup medium grain rice
About 4 1/2 cups water, chicken stock or vegetable stock, or as needed
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley and an optional Parmesan rind
Freshly ground pepper to taste
1 tablespoon soy sauce (more to taste)
1 to 2 tablespoons dry sherry, to taste (optional)
1/2 cup milk or additional stock
Chopped fresh parsley or torn leaves for garnish

Steps:

  • Place the dried porcinis in a bowl or pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth and set over a bowl. Drain the porcinis through a cheesecloth-lined strainer. Squeeze the mushrooms over the strainer to extract as much flavorful liquid as possible. Rinse in several changes of water and set aside. Measure the mushroom soaking water and add water or stock to make 6 cups.
  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and leek and a pinch of salt. Cook, stirring, until tender and, about 5 to 8 minutes. Do not brown. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, about 30 seconds. Add the fresh and reconstituted mushrooms and cook, stirring, until they begin to sweat and smell fragrant, 3 to 5 minutes.
  • Add the rice, stock, bouquet garni, soy sauce and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 45 minutes. Remove the bouquet garni and the parmesan rind if using.
  • In batches, blend the soup until smooth. Fill the blender less than half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot, taste and adjust salt, and add pepper and the sherry, if using. Add the milk or another half cup of stock and heat through, stirring. If the soup still seems too thick, thin out a little more but remember to taste and adjust seasoning. Serve in espresso cups or in bowls, garnishing each serving with chopped or torn flat-leaf parsley.

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 317 milligrams, Sugar 1 gram

CREAM OF MUSHROOM SOUP I



Cream of Mushroom Soup I image

Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

5 cups sliced fresh mushrooms
1 ½ cups chicken broth
½ cup chopped onion
⅛ teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry

Steps:

  • In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
  • In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
  • In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Nutrition Facts : Calories 148 calories, Carbohydrate 8.6 g, Cholesterol 30.2 mg, Fat 11 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 6.7 g, Sodium 363.7 mg, Sugar 1.8 g

Tips:

  • Use high-quality mushrooms. Fresh, flavorful mushrooms will make a big difference in the taste of your soup. If you can, use wild mushrooms for an even more intense flavor.
  • Sauté the mushrooms properly. This will help to develop their flavor and release their natural juices.
  • Use a good quality cream. A heavy cream or crème fraîche will give your soup a rich, velvety texture.
  • Don't overcook the soup. Overcooked mushrooms will become tough and rubbery.
  • Season the soup to taste. Add salt, pepper, and other spices to taste.
  • Serve the soup with your favorite toppings. Some popular options include croutons, grated Parmesan cheese, and fresh herbs.

Conclusion:

Black forest cream of mushroom soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover mushrooms. With its rich, creamy texture and intense mushroom flavor, this soup is sure to please everyone at your table. So next time you're looking for a comforting and flavorful soup, give black forest cream of mushroom soup a try. You won't be disappointed!

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