Mushroom Soup Full of Flavor!

Mushroom Soup Full of Flavor!

D 2’s Mushroom Soup

6 Servings


  • 8 TBS butter (split 3 TBS/5TBS)
  • 1 TBS minced garlic (from the jar is perfect)
  • 1 small onion thinly sliced
  • 12 oz of Cremini OR Button Mushrooms cleaned and sliced
  • 1 C of dried mushrooms ie: Shiitake, Porcini, Morels etc ,Seeped in 2 cups boiling water for 20” then pressed in strainer to remove liquid and then chop coarsely
  • 4 Cups Chicken Broth ( 2 cans of 14.5 oz)
  • 2 Cup of water from “seeped” mushrooms through coffee filter to remove dirt
  • 6 sprigs of fresh Thyme OR 2 -3 TBS of dried Thyme
  • 2 oz of Brandy (if you have on hand) AND 2 oz of Dry Sherry. I used BOTH!!!
  • 2 TBS Corn Starch
  • Salt & Pepper to taste
  • Chopped Parsley


  1. In med Saucepan, melt 3 TBS of butter and add minced garlic. Once melted add onions and cook until translucent. Then add the 5 TBS of butter and ALL the mushrooms and allow them to “sweat” stirring frequently.
  2. Add the chicken broth AND the “mushroom” water , the Thyme, S & P, the Brandy and bring to a boil. Reduce to low and cover for about 1 hr.
  3. At about 45 mins, take ALL the mushrooms out and put in a bowl. Then take all the liquid and put into a blender, ADD the Sherry and the 2 TBS of cornstarch and blend for about 30-40 seconds.  This should now have a “milky appearance.
  4. Put it back into the soup pot and add the mushrooms back and continue to cook on low simmer.

Then, ladle into the bowls and top with some parsley garnish and wait for the empty bowls asking for seconds!!!! ENJOY!!!!!

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