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Cream of Wild Mushroom Soup

This Cream of Wild Mushroom Soup recipe contains unsalted butter, heavy cream, half-and-half, dry white wine, all-purpose flour and more.
6 Servings - 1 hr 50 min -
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Servings:6  | Calories:851 | Total Fat:83g  | Chol:228mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 83g
128 %
Sat Fat 51g
255 %
Total Carb 20g
7 %
Fiber 3g
12 %
Sugars 5g
Cholesterol 228mg
76 %
Sodium 386mg
16 %
Protein 6g
12 %
63% Unsalted butter
15% Heavy cream
15% Others combined
5% Half-and-half
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Directions : View recipe directions on
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