Homemade mushroom soup has become increasingly popular thanks to the large varieties of wild and farm harvested mushrooms that are available in supermarkets, farmers markets and specialty food stores. These new
varieties offer flavors previously unavailable to the masses. Creamy homemade mushroom soups created from portobello, shiitake, porcini, oyster and crimini mushrooms, just to name a few are unrivaled for their flavor and texture.
Most mushroom soups benefit from slow cooking the mushrooms over low heat to bring out the natural flavors and reduce excess moisture. When a soup recipe calls for stock, homemade chicken or vegetable stock always beats store bought. The
thickness of the soup may be dependent on the milk products such as half-and-half, light cream and heavy cream. Different mushroom types may or may not be suitable for substitution in a recipe.
MushroomSoupRecipe.net presents a growing collection of mushroom soup recipes including classics and traditional style soups. Learn the best techniques to slow roast and braise mushrooms, and bring out the locked in flavor. Find tips on every
recipe page designed to teach you more about making mushroom soup, where to find, select, store, handle and prepare the different ingredients. |
