Mushroom Soup

Recipe Credit: Ron Stainer

Mushroom Soup

Servings 4


  • 1 Immersion Blender


  • 1 Each Portabella mushroom
  • 1.5 lbs Cremini mushrooms, quartered
  • 1 Each  Yellow onion, small dice
  • 1 Each Leek, sliced thin and washed well
  • 3 Each Celery ribs, sliced thin
  • 2 Each  Garlic cloves, crushed
  • 1 Each Russet potato, small diced
  • 4 Each Thyme sprigs, leaves only
  • 2 oz Dried Porcini mushrooms
  • 4 T Extra virgin olive oil
  • 3 oz Dry Sherry wine
  • 4 C Water (you may need more)
  • A.N. Kosher salt and ground black pepper


  • Preheat oven to 400.  Pull stem off Portabella and reserve.  Place mushroom on cooking sheet, gills up, then drizzle with 1 oz of oil and sprinkle with light amount of salt.  Place in oven and roast until the liquid comes to the surface in the center, about 12-18 minutes.
  • Boil 2 C of water, then remove from heat and reconstitute the Porcini.
  • Heat 3 oz of oil in an 8 qt pot, then add Cremini, thyme and the rough chopped Portabella stem.  Sauté on med-high heat until the mushrooms start to brown, the pot should start to look almost dry, then add a pinch of salt.  Add the onions, leeks, celery, and garlic and cook until you can really smell them.  Deglaze with the wine and continue cooking until it has reduced by half.  Add Porcini, Porcini water, rough chopped Portabella, and potato, stir to combine.  Add additional water, enough to cover everything by about a half inch.  Add a pinch of salt and pepper, bring to a boil, then reduce to a simmer and cook until potatoes are done.
  • Remove from heat and puree with an immersion blender.  Check for seasoning and adjust as needed.