Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The bread disappears into the soup to give it body. Dried mushrooms enhance the flavor of the fresh mushrooms. For a nice presentation, sauté some additional sliced button mushrooms to use as a garnish with the chives.

Recipe by Cooking Light October 2003


Credit: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

6 servings (serving size: 1 1/3 cups)


Ingredient Checklist


Instructions Checklist
  • Melt butter in a large Dutch oven over medium-high heat. Add onion, porcini mushrooms, tarragon, thyme, and bay leaf; sauté 10 minutes or until onions are lightly browned. Add garlic, and cook 2 minutes, stirring frequently. Add wine, scraping pan to loosen browned bits. Add 1 teaspoon salt, pepper, button mushrooms, and cremini mushrooms. Cook 10 minutes, stirring occasionally.

  • Place bread in a food processor; pulse 5 times or until crumbly. Add the breadcrumbs, water, and bouillon cube. Reduce heat; simmer 20 minutes. Discard bay leaf.

  • Place about 2 1/2 cups mushroom mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining mushroom mixture, 2 1/2 cups at a time. Stir in 1/2 teaspoon salt and half-and-half. Top each serving with 1 teaspoon chives. Yield: 6 servings (serving size: 1 1/3 cups).

  • Wine note: In Europe, rich soups such as this creamy, earthy mushroom soup are often served with a dry amontillado Sherry. If you've never tried this classic combination, now's the time. Osborne Amontillado "Coquinero" Sherry nonvintage from Jerez, Spain ($16) is a great choice. -Karen MacNeil

Nutrition Facts

150 calories; calories from fat 29%; fat 4.8g; saturated fat 2.7g; mono fat 1.6g; poly fat 0.3g; protein 7.6g; carbohydrates 16.1g; fiber 4g; cholesterol 17mg; iron 2.9mg; sodium 767mg; calcium 61mg.