The Absolute Best Cream of Mushroom Soup

Since you’re probably starting to experience fall, I have the perfect recipe for the absolute best cream of mushroom soup. Eat this with a piece of crusty bread and you’ll be transported. Those of us here in the southwest wish we could be transported, having just watched summer dry out into what is now the season of hell. But I digress. At least I still have a place to live, which many people don’t, so I’m very grateful for that.

I love it when I have a recipe I think is fabulous, then I change one thing and discover it’s even better. That’s what happened to this mushroom soup recipe when I added the packet of dried porcini mushrooms my friend Zoe gave me. Wow, what a flavor boost!

Also, if you’re worried you’re in a time warp because you got a 2014 post about Carrot Cake that went out again, don’t worry. It’s me, not you. Sadly, it’s still 2020. I’m just revising some old posts to make recipes easier to find.

Each blog title will have the name of the recipe in it, so you don’t have to go searching, and each will be listed in the proper category. (Yeah, i know – duh!) You can always use the search bar if you need a recipe, or just call me and I’ll tell you. That’s what my kids do.

So, here’s the Absolute Best Cream of Mushroom Soup recipe. I published one before from the LA Times and it was good, but this is so much better. It’s the same recipe with fresh thyme, fresh mushrooms, a little whipping cream, and sherry or port. But I added dried porcinis and whoa, what a difference!

I also learned something about porcinis (*see below). This recipe has chicken soup, but you can make it vegetarian and use veggie broth. It’s pure deliciousness for mushroom fans. I heartily recommend it with a nice piece of crusty bread if you want the transportation factor.

*When using dried porcini’s, use room temperature water, you don’t need hot. Room temperature water leaves more porcini flavor than hot water does. And when you’re done, just run the porcini water through a paper towel to get rid of the grit. I used the porcini water in addition to chicken broth and it was a serious flavor boost.

Enjoy the recipe, stay safe and have a Happy Fall! Please send me pics of roadside farms with pumpkins, mums, and cider so I can enjoy fall vicariously through you, until I move back east someday – hopefully before I dry up and blow away.

The Absolute Best Cream of Mushroom Soup

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