Ina's Cream of Wild Mushroom Soup

This is without a doubt the best mushroom soup I've ever tasted....anywhere. Of course, it's Ina's recipe...how could it be otherwise?

Ina's Cream of Wild Mushroom Soup
From Barefoot Contessa at Home, 2006


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

Clean the mushrooms by wiping them with a dry paper towel. 
Separate the stems, trim and coarsely chop the stems. 
Slice the mushroom caps 1/4-inch thick and, if they are large, 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.


  1. Love Inas recipes! They never let me down. The soup looks very tasty!

  2. My mother in law (who doesn't share recipes) once went through all my cookbooks reading the mushroom soup recipes and giggling because none of them had the magic ingredient that makes her mushroom soup the best. Odd woman.

    This looks divine.

  3. yummy recipe..love it..

  4. I love cream of mushroom soups..have 3 I love..I will try yours..one is so decadent that I love..another has Asaigo..not rich at all either..so I saw My French Country home video yesterday w/ Patricia Wells cooking a mushroom soup..out of the ordinary..not sure if you follow..
    Pinning yours Barbara..and thanks!

  5. Just delicious ! I love mushrooms soup !!

  6. If it's the best mushroom soup you've ever had then I am definitely going to try it, Barbara! It's so hard to photograph a creamy soup but your shot is perfect. I love lots of leek in soups!

  7. it's a great picture of a soup i will never, ever make. ;)

  8. Mushroom soup is my favorite and so are Ina's recipes as they are the tried and true and they never dissapoint. Your pics are beautiful!

  9. It looks delicious, Barbara! I know Ina's recipes are good and we love mushroom soup so this is a go. Thanks!

  10. Oh Barbara...this creamy mushroom soup looks delicious...I love that you have all variety of mushrooms in it...thanks for the recipe.
    I hope you are having a great week :)

  11. This soup does sound great. I've had some wonderful ones in Germany and Austria…I think that perhaps this will be similar. Can't wait to try it.

  12. Looks delicious--one can never have too many mushroom soup recipes!



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