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Creamy Mushroom Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free
Author: Dani Spies


  • 2 ounces dried shitake mushrooms
  • 2 tablespoons butter or extra virgin olive oil
  • 1 pound fresh white or cremini mushrooms; cleaned trimmed, and sliced
  • Salt and pepper to taste
  • 2 tbsp. shallots minced
  • 1 tsp. minced garlic
  • 3.5 cups chicken broth
  • 1/2 cup half and half


  • Soak the dried shitake mushrooms in hot water for 15 minutes while you prepare the other ingredients.
  • Heat oil in a large pot over a medium heat. Once the oil has melted, add in the fresh mushrooms. Cook for 10 minutes, stirring occasionally, until the mushrooms begin to brown.
  • In the meantime, strain the soaking mushrooms, BE SURE TO RESERVE THE SOAKING WATER, give them a chop and add into the pot with the sauted mushrooms. Season with salt and pepper.
  • Add the shallots and garlic to the pan, stirring, and cook for another 2 minutes. Add in the stock and reserved mushroom liquid and bring just to a boil. Turn off the heat and in your half and half.