Best 8 Pauls World Famous Cream Of Mushroom Soup Recipes

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Indulge in a creamy and comforting journey with our collection of cream of mushroom soup recipes. From classic stovetop methods to quick and easy variations, discover the perfect soup for any occasion. Whether you prefer a hearty bowl on a chilly night or a light and flavorful lunch option, our recipes have you covered. Get ready to tantalize your taste buds with the rich and earthy flavors of mushrooms, combined with a creamy broth and aromatic herbs. Explore the diverse range of recipes, including vegan and gluten-free options, ensuring that everyone can savor the delightful experience of cream of mushroom soup.

Here are our top 8 tried and tested recipes!

JULIA CHILD'S CREAM OF MUSHROOM SOUP



Julia Child's Cream of Mushroom Soup image

Making the classic dish with an easier, shortened approach and less cooking time.

Provided by Maggie Zhu

Categories     Soup

Time 30m

Number Of Ingredients 12

1 lb (450 g) white or brown mushrooms (, sliced)
5 tablespoons butter (, divided)
1/2 white onion (, minced)
3 tablespoons all-purpose flour
4 cups chicken stock
1 teaspoon dried parsley
1 bay leaf
Pinch of thyme
1/4 teaspoon salt
4 egg yolks ((Optional) (*Footnote 1 & 2))
1/4 cup heavy cream
parsley or croutons (, for garnish (Optional))

Steps:

  • Heat 3 tablespoons butter in a 3.5-quart dutch oven or heavy duty pot over medium heat. Add onion and turn to medium-low heat. Cook and stir onion until tender and translucent, about 8 minutes. Do not brown the onion.
  • Add flour and continue stirring over medium-low heat for 3 minutes, until flour and onion are well combined.
  • Add chicken stock, about one cup at a time. Stir constantly until it forms a silky paste and starts simmering.
  • Add the parsley, bay leaf, and thyme. Simmer over medium-low heat, partially covered, for 15 to 20 minutes, until the soup reaches the desired thickness.
  • While simmering the broth, cook the mushrooms. Melt the remaining 2 tablespoons of butter in a large skillet until the butter starts to bubble. Add mushroom slices and season with salt. Stir a few times to mix well. Cook, stirring occasionally, until the mushrooms are browned, about 5 minutes. Add the mushrooms into the soup.
  • Combine the egg yolks (if using) and heavy cream in a small bowl and beat until mixed well. Slowly add the cream-yolk mixture into the broth. Adjust the seasoning with salt and more cream if necessary. Heat over lowest heat for another 5 minutes. Do not bring the soup to a simmer.
  • Garnish with chopped parsley or croutons. Serve hot.

Nutrition Facts : ServingSize 1 serving, Calories 119 kcal, Sugar 3.3 g, Sodium 922 mg, Fat 6.4 g, SaturatedFat 3.7 g, Carbohydrate 11.4 g, Fiber 1.1 g, Protein 4.5 g, Cholesterol 18 mg

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.

CREAM OF MUSHROOM SOUP



Cream of Mushroom Soup image

Categories     Soup/Stew     Milk/Cream     Mushroom     Rice     Leek     Fall     Chive     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
3 leeks, halved, thinly sliced (white and pale green parts only)
2 pounds button mushrooms, sliced
2 garlic cloves, minced
1/4 cup long-grain white rice
31/4 cups (or more) canned low-salt chicken broth
31/4 cups canned beef broth
1/2 cup whipping cream
1/4 cup chopped fresh chives

Steps:

  • Melt butter in heavy large pot over medium heat. Add leeks and sauté until tender, about 5 minutes. Increase heat to medium-high. Add mushrooms and sauté until mushrooms are soft and dry, about 10 minutes. Add garlic; sauté 1 minute. Stir in rice. Add 31/4 cups chicken broth and beef broth to pot. Bring to boil. Reduce heat to low, cover and simmer until rice is very tender, about 30 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Thin with more chicken broth, if desired. (Soup can be made 1 day ahead. Cool slightly, cover and refrigerate. Bring to simmer before serving.)
  • Ladle soup into 8 bowls. Sprinkle with chives and serve.

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

PAUL'S AWESOME LOW CARB CREAM OF MUSHROOM SOUP



Paul's Awesome Low Carb Cream of Mushroom Soup image

Make and share this Paul's Awesome Low Carb Cream of Mushroom Soup recipe from Food.com.

Provided by colonialboy76

Categories     Vegetable

Time 14m

Yield 2 Bowls, 2 serving(s)

Number Of Ingredients 12

1/3 cup diced onion
2 tablespoons unsalted butter
1 cup fresh mushrooms, sliced
2 tablespoons ground flax seeds
1 teaspoon parsley
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
1/4 teaspoon black pepper
2 1/2 teaspoons chicken bouillon powder
3 cups water
1 cup heavy cream

Steps:

  • Place the onions, mushrooms and butter in a 4 quart pot and sautee for five minutes or until mushrooms brown & cooked.
  • Add all remaining ingredients into the pot and bring to a simmer and stir well.
  • Once ingredients are at a simmer let pot simmer for eight minutes.
  • After eight minutes have lapsed let soup cool enough to place into blender and blend until soup is smooth, then serve.

Nutrition Facts : Calories 579.6, Fat 59.2, SaturatedFat 35.2, Cholesterol 193.9, Sodium 523.9, Carbohydrate 10.3, Fiber 2.9, Sugar 2.5, Protein 5.7

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.

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

PAUL'S WORLD FAMOUS CREAM OF MUSHROOM SOUP



Paul's World Famous Cream of Mushroom Soup image

This is my brother-in-law's recipe which everyone loves.

Provided by Kathy Klein @KMK1969

Categories     Cream Soups

Number Of Ingredients 10

12 ounce(s) mushrooms finely chopped
1/4 cup(s) butter
12 ounce(s) mushrooms - portabello, shitake, oyster
1/2 cup(s) all purpose flour
2 cup(s) chicken stock
2/3 cup(s) milk
1 tablespoon(s) chopped fresh parsley
1 tablespoon(s) fresh lemon juice
2/3 cup(s) half/half
- salt & pepper to taste

Steps:

  • Melt butter in large sauce pan
  • Gently cook mushrooms for 5 min.
  • Stir in flour (making a sort of mushroom roux)
  • Gradually stir in chicken stock and milk
  • Bring to a boil and then simmer 10 minutes
  • Add parsley and lemon juice
  • Season with salt and pepper then stir in half/half and reheat gently. Stirring often.
  • Note: Add lots more mushrooms (oyster, shitake, portabello). Use chicken or beef broth. Lemon is important ingredient. It gives the soup a slight acidic bite so don't forget it and use fresh squeezed.

Tips:

  • Use fresh mushrooms. Fresh mushrooms will give your soup the best flavor. If you can't find fresh mushrooms, you can use dried mushrooms, but be sure to soak them in hot water for at least 30 minutes before using.
  • Sauté the mushrooms before adding them to the soup. Sautéing the mushrooms will help to bring out their flavor and give the soup a richer color.
  • Use a good quality chicken broth. The chicken broth is the base of the soup, so it's important to use a good quality broth. If you don't have time to make your own chicken broth, you can use a store-bought broth, but be sure to choose one that is low in sodium.
  • Add some fresh herbs to the soup. Fresh herbs will add a lot of flavor to the soup. Some good options include thyme, rosemary, and parsley.
  • Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

This cream of mushroom soup is a delicious and comforting dish that is perfect for a cold winter day. It's also very easy to make, so it's a great option for busy weeknights. With a few simple tips, you can make a bowl of cream of mushroom soup that is sure to impress your family and friends.

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