Ingredients

How to make it

  • Slice the mushrooms. Heat some of the stock and soak the dried mushrooms at least 10 minutes to soften. Remove tough stems and dice.
  • ***When I first started at Rollande et Pierre, the chef came by and dropped 30 lbs. of mushrooms on my station and said, "I need these sliced as soon as possible for our marinated mushrooms" It took me almost 4 hours. When I left the restaurant 3 years later, I could "get 'er done" in under an hour and keep up with all my salad and appetizer service. All it took was lots and lots of practice with a very sharp knife.*****
  • Melt the butter in a very large saute pan, add the shallots and mushrooms and cook over med-high heat until the liquid is released, and reduced. Add more butter if it dries up to much. Sprinkle with flour and toast the flour over the heat until the raw taste is removed.
  • Add the vermouth, artichokes, thyme and seasonings.
  • Stir and cook to thicken the mushroom base slightly.
  • Add stock and cream and cook another 30 minutes over low-medium heat to thicken and reduce slightly.
  • Fish out the woody stems of the thyme before you serve this wonderful fragrant woodsy soup.

Reviews & Comments 22

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  • Amac 3 years ago
    Does anyone know if this freezes well? It seems like it would be great to throw in with chicken and pasta for a quick dinner.
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  • sparow64 3 years ago
    OMG...HOW did I EVER miss THIS??? I love it! And the artichokes! wow...how awesome is this? I have GOT to try it! Thanks for pointing it out! Saving to try.
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    " It was excellent "
    rachpj ate it and said...
    wow this looks amazing, I must try it since I LOVE mushroom soup. I am thinking truffle to replace the shitake since I am not of fan of that particular shroom. I am fortunate enough to live where I have my own chanterelle and lobster mushroom patch, so i think i will add those as well! Thanks for the recipe, happy cooking, cheers!
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    " It was excellent "
    pleclare ate it and said...
    Yum!
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  • wowme 5 years ago
    Can't wait! Can't wait It would be better if you would come over and make it. I am more of an eater than a cooker..but this really sounds like it is worrh the effort.
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  • evaline 5 years ago
    Made this with a vegetable stock. Very good. Not listed was how many people it serves so this made quite a bit of soup. Made this for a soup & salad group, I'll update how well the group liked it. Sample very yummy.
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  • notyourmomma 5 years ago
    Recipes are meant to be springboards. Adapt away!
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    " It was excellent "
    glennk ate it and said...
    Ok just had a delicious bowl of this soup. It was a five for sure. I made one little addition and added 2 minced cloves of garlic. It was the best homemade mushroom soup I have ever had. Thanks for sharing this.
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    " It was excellent "
    glennk ate it and said...
    sounds awesome going to try it today :)
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    " It was excellent "
    trigger ate it and said...
    Mushroom soup has to be one of my favorite soups of all time. The addition of dried mushrooms to me adds a more earthy tone to the soup stock an I always include them in mine.

    Five forks
    flagged as beautiful
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    " It was excellent "
    trigger ate it and said...
    Congratulations Notyourmomma
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    " It was excellent "
    jimrug1 ate it and said...
    This is wonderful... I love the complex flavors with all the different mushroom types...
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    " It was excellent "
    grumblebee ate it and said...
    Love the use of the different mushrooms. This is like the ULTIMATE cream of mushroom soup. :)
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    " It was excellent "
    elgab89 ate it and said...
    WOWIE! What a soup! And vermouth, too! I would have to double the amount - half of it I will drink it to your health while I am making this beauty!
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    " It was excellent "
    pleclare ate it and said...
    Wonderful!
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  • lindal34 6 years ago
    I will, I will!
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    " It was excellent "
    plot_thickens ate it and said...
    This was insane.

    In.

    Sane.

    Go get the ingrediants now so you can try it. NOW! ARGH! IT WAS SO GOOD IT NEVER MADE IT TO THE TABLE! NOM NOM NOM!
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  • krumkake 6 years ago
    Yep, this is the kind of soup I LOVE - thanks NYM...another winner!
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  • softgrey 6 years ago
    i've started usin an egg slicer to slice mushrooms or i just buy them presliced now...

    it helps a LOT...

    this sounds delicious...
    thanks for the recipe..

    x-softie
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  • notyourmomma 6 years ago
    I use an imported dried white mushroom/it comes in a one ounce plastic tub and they are quite flavorful. I forgot to tell everyone, strain the mushrooms after saoking because there can be some grit. I actually drain the mushrooms once through a sieve and then filter the liquid through a coffee filter to catch any grit.
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