Cream of Triple Mushroom Soup

You probably have had cream of mushroom soup, but have you had three different types of mushrooms in it before? Well then, you must give this a try! The mystery of this mouth-watering mushroom soup lies in these three gems: portebello, cremini and shiitake.

Yield: 4-5


  • 1 cup portebello mushrooms
  • 1 cup cremini mushrooms
  • 1 cup shiitake mushrooms
  • 1 tbsp olive oil
  • 1/2 cup butter, divided
  • 1 cup cooking onion, chopped
  • 1 carrot, chopped
  • 1 sprig fresh thyme plus 1 tsp minced thyme leaves, divided
  • 1 tbsp chicken bouillon paste (optional)
  • 2 cups leeks, chopped (that’s roughly 2 leek sticks)
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine
  • 1 cup half and half cream
  • 1 cup whipping cream
  • Salt and pepper


  1. Wash mushrooms and separate stems from caps.
  2. Coarsely chop all mushroom stems. Set aside.
  3. Slice mushroom caps. Set aside.
  4. For the stock, heat 1 tbsp butter and olive oil in a medium-sized pot. Add carrots, onions, mushroom stems, and a sprig of fresh thyme. Sautee for 10 mins under medium-low heat until vegetables are soft.
  5. Add chicken bouillon paste or/and salt and pepper.
  6. Add 1 cup of leeks. Sautee for another 5 mins until it starts to brown.
  7. Add 6 cups of water and boil uncovered under medium-low heat for 30 mins.
  8. Strain and reserve the liquid. (You can still eat the vegetables as a side dish)
  9. In a large pot, heat the remaining butter and leeks under low heat for 10 mins until leeks turn slightly brown. Add in mushroom caps and sautee for another 10 mins.
  10. Add the flour and cook for another 1 min. Add the white wine and stir until all ingredients are incorporated well and the flour is fully dissolved.
  11. Add the vegetable stock, minced thyme leaves and a teaspoon of salt and pepper.
  12. Bring to a boil under low-medium for around 15 mins.
  13. Add half and half cream and whipping cream under low-medium heat. Stir constantly.
  14. Season with salt and pepper.
  15. Serve and enjoy!

*Mix 2 teaspoon of cornstarch with 1 tbsp water thoroughly and add it into the soup for a thicker texture. Stir and enjoy!

Adapted from Ina Garten, Cream of Wild Mushroom Soup


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