Mushroom Soup for Your Soul


  • 1 16oz package baby bella (Crimini) mushrooms, washed and sliced
  • 1 16oz package white button mushrooms, washed and sliced
  • 1 8oz package shitake mushrooms, washed and sliced
  • 1 large leek, rinsed and chopped
  • 3 garlic cloves
  • 3 tbsp butter
  • 1 tbsp fresh thyme
  • 2 tbsp fresh parsley
  • 1 tbsp mushroom stock or bouillon
  • 3 tbsp vermouth
  • 4 cups vegetable or chicken stock
  • 1 tbsp fresh cracked pepper
  • 2 tbsp sea salt
  • 1/3 cup heavy whipping cream


  1. Sauté the leeks, then add the mushrooms. 
  2. Sprinkle with salt and pepper, thyme, parsley and vermouth and sautee until mushrooms begin to release liquid. 
  3. Turn off the heat and transfer half the mushrooms to a blender.  Add stock and puree, then add other half and pulse 4 times until soup is chunky. 
  4. Return the mixture to a sauce pan and bring to a simmer. 
  5. Stir in cream and heat through. 
  6. Serve immediately.

Keywords: mushroom, soup