Mushroom Soup Recipe

Mushroom Soup Recipe

How To Make Mushroom Soup with Toasted Bread

Whip up this mushroom soup with toasted bread recipe for a cozy meal. Top it off with some fresh dill and meaty portebello gills for extra flavor.

Preparation: 1 hour 40 minutes
Cooking: 30 minutes
Total: 2 hours 10 minutes



  • 3slicesourdough bread
  • 4tbspunsalted butter
  • lbswhite mushrooms
  • 2portobello mushrooms,stems discarded
  • 2largegarlic cloves
  • salt and freshly ground white pepper
  • 6cupvegetable broth,or water
  • ¾cupheavy cream
  • 12dillsprigs


  1. Preheat the oven to 300 degrees F. Bake the bread slices on a baking sheet for about 1 hour and 40 minutes, until deeply browned.

  2. In a pot, melt the butter.

  3. Add the mushrooms and the garlic; season with salt and pepper.

  4. Cover and cook over moderate heat, until the mushrooms are softened.

  5. Add the broth and half a cup of the cream; bring to a boil.

  6. Cover and simmer until the mushrooms are tender.

  7. Add the toasted bread to the soup; simmer until softened.

  8. Working in batches, puree the soup in a food processor.

  9. Return the soup to the pot, season with salt and pepper and keep warm.

  10. In a saucepan, bring the remaining cream to a boil.

  11. Remove from the heat; whisk until frothy.

  12. Ladle the soup into bowls, top with the frothed cream, garnish with the dill and portobello gills and serve.


  • Calories: 197.75kcal
  • Fat: 10.47g
  • Saturated Fat: 6.09g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 2.74g
  • Polyunsaturated Fat: 0.76g
  • Carbohydrates: 21.30g
  • Fiber: 1.58g
  • Sugar: 3.56g
  • Protein: 6.22g
  • Cholesterol: 30.56mg
  • Sodium: 557.16mg
  • Calcium: 37.54mg
  • Potassium: 294.67mg
  • Iron: 1.75mg
  • Vitamin A: 98.22µg
  • Vitamin C: 2.02mg
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