by Chef Jean-Pierre
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Easy to Make Creamy Mushroom Soup Recipe
4.80 from 49 votes
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Servings 12 servings
Calories
Recipe Video
Recipe Ingredients
- 3 tablespoons Sweet Butter
- 3 large Onions minced, about 4 cups
- 1 large Leek cut 1/4"inch thick, about 1 cup, white part and light green only
- 2 large Shallots minced
- 14 to 16 ounces Baby Portobello and Regular Button Mushrooms sliced
- 3 tablespoons Sage, Thyme or Rosemary chopped, if you use dry herbs ONLY use a couple teaspoons
- ½ cup Parsley chopped
- 2 tablespoons Garlic minced
- 36 ounces Beef tock
- 60 ounces Chicken Stock
- ¼ cup Port Wine
- ABOUT ½ cup of Cornstarch diluted into ½ cup water or whatever you need
- ½ to 1 cup Heavy Whipping Cream, optional
- Porcini Mushroom Salt or Regular Salt
- Pepper to taste
Recipe Instructions
In a large stock pot heat butter and when hot add the onions and cook at medium high heat to caramelize, until golden brown.This could take 15 to 20 minutes.When the onions are nice and golden brown, add the leek and shallots and sauté them for a few minutes as well.
In the meantime in a frying pan, add the mushrooms and salt and sauté until they have released ALL their water. This could take another 15 to 20 minutes
Save about 1 cup of the onion mix, mushroom and 1 tablespoon chopped parsley for presentation when serving,
Back in the stock pot, add the mushrooms on top of the onion mix, garlic, sage beef stock and chicken stock and bring to boil.
Cook very slowly for 25 to 30 minutes.Add the wines and cream and adjust seasoning and texture with the cornstarch!
Notes
For the Woll Non-Stick Fry Pan: click here
For the Garlic Olive Oil: click here
For the Porcini Mushroom Salt: click here
Private Notes
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Chef Jean-Pierre
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Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
- My Best Gazpacho Soup Recipe: Chilled to Perfection - August 24, 2023
- Simply The Best Deviled Eggs Recipe: Eggstraordinary! - August 21, 2023
- - August 20, 2023
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Adrienneon March 1, 2024 at 11:34 am
Oh my goodness! Hands down the best cream of mushroom soup ever!!! Had no port, so subbed out marsala. Worked just as well, and tasted superb. Thank you Chef for making cooking fun!!Reply
Annon October 3, 2023 at 12:59 am
This is by far the best soup I’ve ever eaten. The first time i made it I froze the leftovers but it was so good it only lasted a week in the freezer before we ate the rest. I’ll be making it again but tripling it so I can share with some other mushroom lovers I know. I also used Chef Jean-Pierre Porcini mushroom salt and a little of his 18 year Balsamic in place of the port wine because I didn’t have the wine. I left out the cream so it could be frozen if need be and just put it in in small amounts when we reheated it. It was delicious! My picky husband even likes it. It is also really good without the cream if you want to save a few calories. Definitely saving this recipe!Reply
Christopher Headon February 17, 2023 at 6:08 pm
this is the best mushroom soup i have had, I am on my 3rd time making itReply
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