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Cream of Wild Mushroom Soup

Active Time: 45 minutes

Total Time: 45 minutes

Serves: 8 servings


Cream of Wild Mushroom Soup


  • In medium saucepan, bring broth to a simmer over medium-high heat. Remove from heat; add porcini mushrooms and let sit for 20 minutes, covered. Remove mushrooms with slotted spoon and chop; set aside. Strain broth through a coffee filter; set aside.
  • In large saucepan, heat oil over medium heat. Add leeks, carrots, celery, garlic and cayenne pepper; salt and pepper to taste. Sauté until celery is softened (about 6-8 minutes).
  • Add in all mushrooms and 2 teaspoons thyme. Sauté until mushrooms have released there liquid and start to brown (about 6-8 minutes).
  • Add sherry to the pan; cook until reduced by half. Add flour and stir until all vegetables are coated. Add reserved vegetable broth. Bring to a boil; reduce heat and simmer for 15 minutes, stirring occasionally.
  • Add in half & half and remaining 1 teaspoon thyme. Bring back to a simmer and cook for 5 minutes.


Serving Size: 1/8 of recipe
  • Calories 180kcal -
  • Total Fat 9g -
  • Saturated Fat 4g -
  • Cholesterol 20mg -
  • Sodium 300mg -
  • Carbohydrates 19g -
  • Fiber 2g -
  • Protein 3g -