wholesale customers - click here Frontier Wholesale
basket masthead my account my account
Frontier Co-op home
Cream of Mushroom Soup

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 20 min

Servings: 6

Recipe By: Jesse Ziff Cool

From:  Your Organic Kitchen
Used with permission of Rodale

Other Soups & Chili

print version

create accountlogin

is Empty
on orders $75 or more*


Earn rewards for your opinions.

Cream of Mushroom Soup

This simple recipe works with both wild mushrooms or domestic buttons. It may seem wasteful to use expensive mushrooms in soup, but it's a great way of stretching the expense and still maintaining deep, enticing flavors.

3 tablespoons butter
1  onion, finely chopped
24 ounces mushrooms (such as button, shiitake, cremini, porcini) coarsely chopped
1/3 cup unbleached all-purpose flour
3 cups vegetable broth or 3 cups chicken broth powder
2 cups milk
1/2 cup sour cream
2 to 3 tablespoons chopped fresh parsley
1 teaspoon paprika
 freshly ground black pepper
Melt the butter in a large saucepan over medium heat. Add the onion and mushrooms and cook, stirring occasionally, for 7 minutes, or until very soft.

Sprinkle with the flour. Cook, stirring frequently, for 3 minutes. Gradually add the broth and simmer, stirring occasionally, for 5 minutes or until the soup thickens.

Add the milk, sour cream, parsley, and paprika. Cook, stirring occasionally, for 3 minutes, or until heated through. Season with salt and pepper to taste.
Chef Suggestions
A combination of mushrooms works well. I like shiitakes mixed with regular button mushrooms. Or, when wild mushrooms are available, consider a combination of the somewhat mild chanterelles with a porcini or other full-flavored mushroom.

Connect With Us:

Hide sitemap

Get in on the
goodness year round

Sign up to receive Frontier Co-op's email newsletter

* indicates required