Velvety Mushroom Soup

Makes 2½ quarts

Mushroom soup from a can? Never! It is so easy to make and so tasty when a variety of mushrooms is used.


2 tablespoons extra-virgin olive oil

3 large leeks, cleaned and cut into rings

2 pounds mixed, sliced mushrooms, including oyster, shitake and button

4 tablespoons fresh thyme leaves

6 cups hot chicken broth

1 cup light cream

Salt, to taste

Pepper, to taste

¼ cup minced, fresh parsley

Grated sharp cheddar cheese for sprinkling on top


1. Heat the olive oil in a soup pot; stir in the leeks and mushrooms. Cook, covered over medium heat, until the mushrooms are soft. Add the thyme and cook 3 minutes longer.

2. Add the chicken broth and cook covered for 5 minutes over medium heat.

3. Purée the soup in batches in a food processor, in a blender or with an immersion blender until smooth. Add the cream, salt, pepper and parsley. Heat slowly.

4. Top with cheddar cheese and serve.

Variations: Once cooked, reserve some of the mushrooms and keep for garnish. Add toasted bread to the bottom of the soup bowl before ladling on the soup.

Cook’s secret: Never leave mushrooms in plastic bags or plastic wrap; mushrooms need to breathe. Store them in paper bags in the refrigerator and use within two days of purchase.

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