Medley of Mushrooms Soup

MushroomSoupThere is something about mushrooms that feels so rich and decadent.. I  am always looking for creative ways to prepare them for my family.  With the recent drop in temperature I was craving a hot bowl of soup.  So I created this delicious medley of mushroom soup.  It is simple to make but rich in flavor and aroma and instantly became a family favorite!

Bon appétit!

5.0 from 1 reviews
Medley of Mushrooms Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: French
Serves: 8
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Onion - coarsely chopped
  • 8 cloves garlic - crushed
  • 4 ounces Shiitake mushrooms
  • 6 ounces Portabella mushrooms
  • 16 ounces Crimini mushrooms
  • ⅔ cup Marsala or Madeira wine
  • 4 cups organic vegetable broth
  • 1 bouquet garnis *
  • fresh ground celtic salt and pepper to taste
To serve:
  • Crême fraiche ( or Greek yogurt)
  • fresh parsley - chopped
  • freshly ground back pepper
  1. In a large crock pot heat olive oil
  2. Add chopped onion and sauté over low heat until translucent - about 2 minutes
  3. Add the crushed garlic. Tear or cut all mushrooms into chunks and add to pot. Salt and pepper.
  4. Increase heat and cook covered until mushrooms have softened and have released their juices - about 5 minutes. Stir as needed to keep mushrooms from scorching.
  5. Add the Madeira or Marsala wine along with the vegetable stock and drop in the bouquet garnis. Bring to a boil, then reduce heat and simmer until for another 15 minutes.
  6. Remove bouquet garnis and ladle half to ⅔ of the soup in to a blender and pulse to form a coarse purée. Return to pot and blend with remaining soup.
  7. Ladle into warm bowls and top with a spoonful of crême fraîche or Greek yogurt, fresh parsley torn into small pieces or chopped. Add freshly ground pepper to taste.
  8. Serve and enjoy!


A Bouquet Garnis is used quite frequently in French cooking. To make a Bouquet Garnis combine a couple of sprigs of fresh rosemary, oregano and thyme.  Tie together with twine.  If you do not have fresh herbs use 1/2 tsp each of dried rosemary, oregano and thyme. Place in small square of cheese cloth and tie with twine to close.


About Valerie 

Valerie Remy-Milora is the mother of 3 amazing girls, an author, public speaker, coach and founder of Scrumptious Moms. She is passionate about empowering moms to embrace self care and live a vibrant, joyful life with their loved ones. A health and fitness nut, she is an advocate for chemical-free living, real food and GMO labeling. She believes in the sanctity of life from conception to natural death.

Related Posts

  • Fall... Temperatures cool... Trees put on their golden coats... The air is fragrant and crisp... It's time for cozy sweaters and boots, colorful scarves and hats, and a scrumptious bowl of soup to greet you when you come home from a glorious day. It's time for Roasted Pumpkin soup! This…
  • Nothing cures the sniffles better than a delicious bowl of home cooked soup.  Imagine my delight when my 14 year old who was a bit under the weather sampled this soup and exclaimed "Mom this soup is so good!"  and promptly asked for a second serving. I was please to see…
  • This is a simple vegetable soup with Cannellini beans, popular in Italy, especially in Tuscani. These white beans have a slightly nut-like flavor and smooth texture and skin.  A variety of the "common bean", cannellini are related to kidney beans, great northern, navy, and green beans, among others. As such…


  1. I LOVE mushroom soups. I have a few recipes that are in the testing stages. This one looks awesome. I am going to add this to my file to make very soon. 🙂

  2. I love mushroom soup! It’s one of those things I can enjoy without my kids or husband trying to eat it. Makes it extra nice 🙂

  3. I love homemade creamy mushroom soup. I made it a few times recently when I was on a liquid diet after stomach surgery. I only had the button mushrooms, but would love to make this with a variety of mushrooms, sounds delicious! Pinning for later.

    • Oh I hope you are fully recovered from your surgery Suzanne… Mushrooms and cream are just scrumptious, whether in a soup, with pasta or a beautiful piece of meat… I love mixing mushrooms for extra flavor and texture. I think you’ll like this 🙂

  4. clojo9372 says:

    I don’t eat much soup but one that I do eat and often if I can is cream of mushroom soup, and that’s mostly because I love mushrooms. This recipe looks unique and extremely tasty, I am looking forward to giving it a try. Thank you! 🙂


    I love mushrooms; love the meaty texture and the nuttiness of some of them!

  6. This looks like something I am sure my family will love. They will thank you for this recipe!

  7. I love making soups and I am a fan of mushroom soup as is hubby, this recipe looks like a keeper!

  8. I love mushrooms. This sounds so good. Thank you for sharing the recipe!

Leave a Reply to Valerie Remy-Milora Cancel reply


Rate this recipe: