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Cream of Mushroom Soup with White Wine and Leeks

Cream of Mushroom Soup with White Wine and Leeks

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Cream of Mushroom Soup with White Wine and Leeks

If the red-and-white can represents the only version of cream of mushroom soup you have ever had, well, it's just time for a change! Much like homemade tomato soup, this is so good and so easy that I’m sometimes upset that I spent so many years using the prepared versions. But no regrets… As a girl they were the perfect beginning to my cooking experience.

See all mushroom recipes.

Click here to see Reinventing Campbell's Soups at Home.


  • 4 Tablespoons unsalted butter
  • 1 Cup sliced leeks
  • 1 1/2 Pound sliced white button mushrooms
  • 3 Tablespoons all-purpose flour
  • 3 Cups chicken broth
  • 1 Cup white wine
  • 1 Cup half-and-half

Mushroom and Leek Soup with Thyme Cream

Stephen Sullivan food and prop styling: Roscoe Betsill

Although this soup is full of earthy flavor, it's also relatively light, which makes it a perfect first course for the big holiday meal. As a bonus, it can be prepared several days ahead and quickly reheated at the last minute.

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I usually don’t post many things that aren’t made with sugar. There are a few exceptions every now and then though because some things are so delicious that I have to share them with you, regardless of whether they’re cake or not.

The funny thing is that this soup is in fact made with a lot of butter. It has flour too. Mushrooms. White wine. Leeks. It’s perfect on a cold winter day or really any Canadian day. I added baby onion sprouts on top to add a little bit of a crunch, but they’re entirely optional. The soup is great with or without them.

Before I had this soup I was completely against all cream based soups. Every single time I had a cream based soup it tasted strange and so I eventually learned to avoid them.

Then I had this soup and everything changed. This creamy soup was better than any other soup I’ve ever had.

I had a life changing experience a few days ago: I began to love cream-based soups.

Perhaps it was not the cream I fell in love with though. How could you go wrong with mushrooms, thyme, and leeks?

It’s perfectly creamy but the mushrooms and onion sprouts provide some texture. This soup is on a new level of yummy.

In good taste: Creamy Wild Mushroom Soup with Leeks

How to make Creamy Mushroom Soup from the Detroit Free Press Test Kitchen.

Creamy Wild Mushroom Soup with Leeks (Photo: Susan Selasky/Detroit Free Press)

We are smack-dab into soup season January is National Soup month. Nothing takes the chill off more than a hearty bowl of soup. And today’s soup is just the ticket to warm the soul with its rich mushroom taste and creamy texture. It’s homemade goodness that doesn’t take long to make and can be made ahead and reheated.

The recipe is adapted from one by Ina Garten. It will work as a main dish or as a starter. But if you do serve it as a starter, make extra because your guests will ask for more.

What’s ideal about this soup is that it’s fairly easy to prepare, even when factoring in making the stock.

While the mushrooms are the stars of this soup, the mushroom stock and the leeks play good costarring roles. Leeks are related to onions, garlic and shallots. They have a mild flavor and are almost always cooked before using. Leeks look like an overgrown green onion with a white bulbous root end and long, green tops. Unlike green onions, the dark green parts of the leek are not used.

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Ask the Test Kitchen: All about brown sugar

Loaded cauliflower casserole tastes like potatoes

The original recipe called for a mix of shiitake, portabella and cremini mushrooms, but you can use any varieties. Mushrooms are considered a umami ingredient — especially dried shiitake mushrooms that you reconstitute. Referred to as the fifth taste behind sweet, salty, bitter and sour, umami ingredients add a meaty taste to dishes without the addition of meat.

Shiitake mushrooms have a meaty texture. Once cooked, that meaty flavor profile continues with the addition of a bit of smokiness. When using shiitakes, only the caps are generally eaten. The stems, as in today’s recipe, are used to make stock along with the other mushroom stems. For today’s recipe, I used a mix of cremini and shiitake. Many sources says cremini are just the brown version of a white mushroom. You will also see them referred to as Italian mushrooms. They are my go-to mushrooms because I think they have a heartier taste and texture than regular white mushrooms.

In making the mushroom stock, there’s no long simmering process or roasting. It’s made from mushroom stems and vegetables — that’s it. So it works twofold: making use of any leftover vegetables hanging around as well as the mushroom stems. Shiitake mushroom stems, because of their tough texture, aren’t usually used in recipes. But they are a good way to flavor stocks and broths.

Most recipes say never to wash mushrooms or soak them in water. Instead, mushrooms should be wiped clean with a damp paper towel. If you just rinse them quickly under water, it’s fine. Mushrooms are like a sponge, and if you put them in water, they’ll soak it up and lose flavor.

Finely, the creaminess. It’s thanks to heavy cream, half-and-half and butter. Yes, it’s a lot of fat. But it’s also a lot of flavor.

Contact Susan Selasky at 313-222-6872 or [email protected] Follow @SusanMariecooks on Twitter.

Creamy Wild Mushroom Soup with Leeks

Makes: 6 servings / Preparation time: 20 minutes / Total time: 2 hours (not all active time)

You can use any mix of mushrooms in this recipe. The original recipe called for 5 ounces each of the mushrooms. Because I love mushrooms and they tend to cook down, I used more.

6 to 8 ounces fresh shiitake mushrooms

6 to 8 ounces fresh portobello mushrooms

6 to 8 ounces fresh cremini (or porcini) mushrooms

6 tablespoons unsalted butter, divided

1 cup chopped yellow onion

1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided

Kosher salt and freshly ground black pepper

2 cups chopped leeks, white and light green parts (2 large leeks)

1/2 cup minced fresh flat-leaf parsley

Clean the mushrooms by wiping them with a dry paper towel. Separate the stems, trim off any bad parts and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, 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 of pepper, and cook over medium-low heat for 10-15 minutes, until the vegetables are soft. Add 6 cups of water, bring to a boil, reduce the heat and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 5 tablespoons of butter and add the leeks. Cook over low heat for 15-20 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 teaspoon of salt and 1 teaspoon of 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.

Cream of Mushroom Soup

I don’t get it. Cream of mushroom soup in a can? . It has been the quintessential ingredient for the holiday green bean casserole. It is also considered a crucial ingredient for tuna noodle casserole and its flavor is in a word ghastly!

Condensed, canned cream of mushroom soup is an icon in most American pantries and its contents contain loads of salt, starch, coloring agents, stabilizers, artificial flavor and not much else.

From scratch cream of mushroom soup is so easy to make and bears no resemblance to the thick as putty imitation that so many rely upon. Liberate your taste buds and see how easy it is to make the real thing. There are many mushroom soup recipes calling for a bevy of mixed mushrooms and that is fine if money is no object because mushrooms like oyster and shitake can be pricey. Portobello mushrooms would not be a good choice in my opinion because their juices turn everything dark. Instead, the unassuming button mushroom, so available in supermarkets can be the base for a very flavorful and velvety in texture soup. To save on the calorie laden cream part of the soup, use evaporated milk instead of gimmicky flour, potato or heavy cream as thickeners. Once you make your own, you will want to kick the can.

Cream of Mushroom Soup
Serves 8

3 tablespoons olive oil
20 ounces button mushrooms, wiped clean and thinly sliced
2 large leeks, white part only, rinsed well and minced
½ cup dry white wine
4 tablespoons fresh thyme leaves
Two 12 ounce cans low fat evaporated milk
Salt to taste
Grinding black pepper
Parmigiano Reggiano cheese croutons (optional) 

Heat 1teaspoon of the olive oil in a soup pot stir in  one cup of  the sliced mushrooms and sauté them until they give up their juices and begin to brown. Transfer them to a small bowl and set aside. 

In the same pot add the remaining olive oil. Stir in the leeks and cook them over medium heat until they begin to wilt. Stir in the remaining mushrooms and continue to cook until they begin to throw off their liquid. Raise the heat to high and add the wine allow most of  it to evaporate then lower the heat to medium and continue cooking for 5 minutes or until the mushrooms are very soft. 

Off the heat, stir in 3 tablespoons of the thyme. Use an immersion or regular blender to puree the ingredients until smooth. Add the evaporated milk and continue to puree until the soup is smooth and the consistency of heavy cream. If you want it thinner use more milk.

Add salt and pepper to taste. Stir in the cheese croutons.

Serve hot top with a few reserved cooked mushrooms and a sprinkling of additional thyme leaves.

To make Parmigiano Reggiano cheese croutons, save the rinds and cut them into small pieces. 


Cream of Mushroom Soup

This cream of mushroom soup tastes decadent, but it's secretly healthy. Its creamy texture comes from pureed cauliflower! This homemade cream of mushroom soup is one of our favorite dishes to share on cold nights. It’s far too good to hide inside any casserole, so make a batch to enjoy on its own! If you have any extras, freeze them for later, but fair warning: this soup disappears pretty quickly. This cream of mushroom soup recipe is rich, creamy, and deeply savory, but it doesn’t call for you to stir in cream or melt butter. In fact, this soup is completely vegan – you won’t find any butter, heavy cream, or chicken broth here. Instead, it gets its luscious creamy texture from blended cauliflower!

And as far as flavor goes, you won’t miss the cream or butter at all. Aromatics like leeks, celery, garlic, and fresh thyme create the savory base of the soup. A full pound of fresh mushrooms loads it with umami flavor, and tamari, Dijon mustard, balsamic vinegar, and a generous splash of white wine make it deliciously tangy. Sauté the aromatic veggies and mushrooms, add the cauliflower and vegetable stock, and simmer until everything’s tender. Then, blend the soup with the Dijon and balsamic, and enjoy this yummy, all-veggie cream of mushroom soup.

Cream of Mushroom Soup with White Wine and Leeks - Recipes

Is there any food more comforting than a creamy mushroom soup? This is the grown-up version, though it is simple enough to appeal to kids. In this recipe, coconut is not the star. Its flavor is lost in the earthy depth of mushrooms, but its creaminess makes for a rich and filling but still healthy soup.

2 leeks (white part only), halved lengthwise and sliced 1/4 inch thick

2 cloves garlic, coarsely chopped

1 large sprig fresh thyme

1 pound assorted wild mushrooms, coarsely chopped

4 cups chicken stock (gluten-free, if required) or water

2 teaspoon tamari soy sauce (gluten-free, if required)

Freshly ground black pepper

In a large pot, combine leeks, garlic, thyme sprig, coconut oil, and salt. Cook over medium heat, stirring occasionally, until leeks are soft.

Stir in mushrooms. Cook, stirring occasionally, until they are soft, about 5 minutes.

Raise heat to high and pour in wine, chicken stock, and water. Bring to a boil, reduce heat, and simmer, stirring occasionally, for about half an hour.

Remove from heat and stir in lemon juice, coconut milk and tamari sauce.

Transfer half of soup (about 3 cups) to a blender and blend until very smooth.

Return puréed soup to the pot and stir until combined. Reheat gently do not allow to boil. Season with salt and lots of freshly ground black pepper. Serve garnished with a drizzle of olive oil and a sprinkle of thyme leaves.

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Is Cream of Mushroom Soup Healthy for You?

If you’re wondering if Campbell’s cream of mushroom soup is healthy for you, my answer would be no…not really. The canned variety of mushroom soup is loaded with sodium and artificial ingredients. Don’t get me wrong, I totally use the condensed canned soup for many recipes because it adds great flavor.

But, when I’m making an actual cream of mushroom soup (not as an added ingredient for a recipe), I try to make it on the healthier side.

This homemade cream of mushroom soup is in-fact considered “skinny” because there isn’t actually any heavy cream in it! Instead, I use Greek yogurt to give the soup the creamy texture it needs. Not only does the yogurt give the soup a delicious creamy flavor, but it also adds in calcium and probiotics!

Cream of Wild Mushroom Soup — Meatless Monday

If you're skipping meat this Monday (or any day), look to mushrooms to bulk up a dish that would otherwise be made heftier by the addition of meat. Like beef, mushrooms are hearty and earthy, and they pack a filling punch that delivers the satisfaction you crave.

In her recipe for Cream of Wild Mushroom Soup, Ina Garten opts for three varieties of fresh mushrooms — shiitake, portobello and cremini — to add not just flavor but also welcome texture to her fan-favorite soup (there are a whopping 400-plus user reviews of this top-rated recipe). The secret to her soup is making a homemade stock it's simmered with mushroom stems and fresh thyme to create a full, bold taste, then it's used to make up the soup's broth, which is studded with buttery leeks and the mushroom caps. To add richness, Ina adds white wine, half-and-half and cream for next-level decadence and warming comfort.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.