Recipe by Brynie Greisman

Blended Mushroom Soup

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Dairy Dairy
Easy Easy
6 Servings


- Dairy

If you want to take your soup to the next level, it’s time to make a homemade stock. It’s so easy, yet enhances the flavor of the finished product immensely. I wanted a low-carb mushroom soup (without barley or flour), but I wanted it very flavorful and creamy too — the best of everything! Starting with a stock greatly enriched the taste. We all had guilt-free doubles!



  • small handful fresh basil leaves

  • pepper, to taste (be generous)

  • additional pat or 2 butter (optional)

  • 3 tablespoons butter

  • 1/2 cup cooking cream or half-and-half (I used 9% fat cooking cream)

  • 2 containers mushrooms (I used button and baby bella mushrooms, cut up)

  • 2 pinches nutmeg, or to taste

  • large handful fresh parsley

  • salt, to taste (be generous)


  • 3 bay leaves

  • 2 carrots, chopped

  • 3–4 stalks celery, whole

  • 1 head garlic, cut in half widthwise so you have a larger half and a smaller one

  • mushroom stems (the mushroom caps are used in soup itself)

  • 1–2 onions, roughly chopped

  • small handful peppercorns

  • small handful fresh thyme leaves (optional)


Prepare the Soup


To make the stock: Fill a four -quart pot more than halfway with water. Add the onions and carrots. Lay the celery stalks on the counter (with leaves, if desired) and roll a rolling pin over them a few times to release the natural juices. Add to stock. Add the larger half of the garlic head. Crush the mushroom stems by hand before adding to the pot. Add the bay leaves, peppercorns, and thyme, if using.


Cover pot. Bring to a boil and simmer for 45–60 minutes. The longer you simmer it, the more flavorful your stock will be. Stir occasionally to circulate the veggies.


Cool slightly and strain. Pour stock back into pot.


Meanwhile, prepare the soup: In a large frying pan, melt the butter. Crush the smaller half of the garlic head with a rolling pin (to facilitate removing the outer skin and to make the garlic more fragrant), and add to butter. Sauté for a minute or two. Add mushrooms, salt, pepper, and nutmeg. Sauté for seven to eight minutes, stirring often, adding basil leaves midway. The mushrooms should be getting soft and wilted.


Add this mixture to the strained stock. Add the cooking cream and additional butter, if desired. Cook for about five minutes or until combined. Remove from heat. Add parsley and let sit, covered, for a few minutes.


Blend with an immersion blender. Taste and adjust seasoning if necessary.


Add a bit of sherry or white wine to the finished soup before serving. You can also add more cooking cream/half-and-half for a richer soup. I sometimes finely dice the carrots from the stock and use them to garnish the soup instead of croutons.


For pareve version, use olive oil instead of butter. Use pareve whipping cream instead of cooking cream.


Food and Prop Styling by Renee Muller Photography by Cayla Zoharan

Blended Mushroom Soup

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Rita Landa
Rita Landa
4 years ago

Blended mushroom soup Hi what is cooking cream? Its in the ingredients. I have low fat half n half for coffee? Looking forward to make seems like a lot of steps

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Reply to  Rita Landa
4 years ago

Cooking cream is the same as half and half or you could even use heavy cream (if you want it richer) or whole milk (if you want it a little lighter).