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Triple Cream of Mushroom Soup

A rich and creamy dish to serve as an starter course or as a main meal. Switch up the mushrooms to include any of your favorites or whatever is bountiful.


Posted By: Deirdre K Todd
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Prep Time: 15-20 minutes | Cook Time: 25-30 minutes | Ready In: 40-50 minutes
Ingredients: Print   Add to cart
US Metric

1 TB butter
1 TB olive oil
3 medium shallots, diced
2 cloves garlic, minced
½ lb. crimini mushrooms, thinly sliced

¼ lb. button mushrooms, thinly sliced
1/2 oz. dried porcini mushrooms, soaked

1 c. mushroom soaking liquid
2 tsp. dried thyme, crushed
1/2 tsp. salt, as needed
1/2 tsp. freshly ground black pepper
½ c. white wine

4 c. vegetable broth
2 TB dry sherry
1/4 c. heavy cream
dash Tabasco


Cooking Process:

In a large stockpot over medium high heat; saute shallots in butter and oil. Add garlic, mushrooms, thyme, salt and pepper. Cook until mushrooms begin to wilt. Stir in wine; scraping any browned bits on the bottom of the pan. Add mushroom liquid, broth and sherry. Bring to a boil. Reduce heat; simmer 15 minutes. Add cream. Using an immersion blender, purée soup to bring to desired consistency. Serves 4.

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