Cream of Mushroom Soup


by: Cooking Bird

This soup is best made with cremini mushrooms, instead of the more common cultivated white mushrooms. The dried porcini are expensive, but they give the soup depth and complexity.


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serves: 6

1 small Yukon Gold potato (peeled and thinly sliced)

3 leeks (cleaned and thinly sliced)

1 quart milk (water, or chicken broth)

1 1/2 pounds fresh cremini (or cultivated white mushrooms, coarsely chopped or sliced)

6 slices dried porcini mushrooms (soaked in)

1/2 cup warm water for 30 minutes (optional)

1/2 cup heavy cream



Soup Croutons (optional)

Nutrition Facts
Cream of Mushroom Soup

Servings Per Recipe: 6

Amount per Serving

Calories: 219

  • Total Fat: 10 g
  •     Saturated Fat: 5.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 36.5 mg
  • Sodium: 60.9 mg
  • Total Carbs: 25.5 g
  •     Dietary Fiber: 4 g
  •     Sugars: 10.7 g
  • Protein: 10.3 g

how is this calculated?

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1.  In a pot, combine the potato, leeks, and milk, bring to a gentle simmer, and simmer for about 25 minutes, or until the potatoes and leeks are completely soft.

2.  Add the fresh mushrooms to the soup. Lift the porcini out of their soaking water and squeeze them, releasing the liquid into the bowl. Carefully pour the soaking liquid into the soup, leaving any grit behind in the bowl. Then add the porcini to the pot and simmer for about 7 minutes. Puree the soup with a blender and then strain it into a clean pot. Add the cream, bring to a simmer, and season with salt and pepper. Garnish with the croutons.

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