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Cream of Portobello Mushroom Soup

Cream of Portobello Mushroom Soup

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I cooked this soup for my friend who only eats vegetables and seafood. We had this soup with some grilled scallops and shrimps aglio olio.

See Also: Potato and Leek Soup Recipe

I’ve always like portobello mushrooms for their deep, earthy flavours and “meaty” texture. The deep flavours of the portobello mushrooms goes well with the subtle aroma of the white wine. The mushroom bits and cream give the soup a velvety and nice texture. The soup is creamy and slightly chunky so it is filling on its own. We serve it with some basil macadamia pesto on toast.

Cream of Portobello Mushroom Soup

83 comments on “Cream of Portobello Mushroom Soup”

  1. All I can say is WOW. You did a fantastic job! BTW, I also cooked soup for a guest for dinner ;) Coincidence, eh?

  2. I love the thickness of your soup!! Alot of times, mushroom soup is served sooo watery! Yours looks perfect!

  3. amazing how using fresh produce straight from the farm made such a big different!!

  4. Hi,
    I :XO: Portobello Mushroom Soup very very muchhh. :P
    would like to find out from u, how to prepare the portobello mushroom before start cooking?


  5. Pingback: Cream of Portobello Mushroom Soup « Food Made With Love

  6. hi, what is sage in chinese? and is it is sold in supermarkets at the chiller or?

    • Hi ethan, sorry I am not sure what it is called in Chinese. yes it’s usually sold at the chiller section, where you see lots of western herbs like rosemary, thyme, etc

    • u mean they are in bottles? not like 1 pack 1 pack of vege?

    • no not bottles. For fresh, it’s the 1 pack 1 pack type … in the fridge section and usually with the others western herbs such as thyme, oregano etc

      the bottles are the dried type

  7. Hi, Can i use ground Sage instead of fresh ones?
    If yes, pls let me know the qty. Thank you :)

    • Hi Kelly, you mean dried sage? Yes you can use those. Usually dried herbs has stronger aroma compared to the fresh ones, so I guess you can start with 1 tsp. Taste the soup and see if you need more. Hope this helps :)

  8. the mushroom soup looks delicious..would like to try it..but due to religious reason, i can’t use white wine..is there any substitue for it???thanks…

    • Hi aries! I don’t think it’s necessary to substitute the white wine. Just leave it out. In fact, I tried this soup once without the white wine and I liked the taste too :)

  9. Hi Wiffy

    1. Can I add white/ brown button mushrooms or use only button mushrooms?

    2. Can I use this as recipe to make cream of asparagus soup?


    • hi Irene,

      1. Yes I think you can try this recipe with button mushrooms.

      2. Not too sure as I’ve never tried before, but I think’s worth a go ;) Maybe you can try the button mushrooms version first and see if you like the taste.

  10. Hey!! Just like to add a note to those who like this and want to try and experiment. I tried this recipe today and things didn’t go so well for me =(( Just like to add perhaps you guys can try blending it for just about 5-10 secs so you’ll get the soup with tiny little chewy chunks of mushroom like in the restaurants instead of creamy soup which i got =( unless of course if you guys like the creamy type. And i felt 100ml of white wine is a tad too strong, perhaps 50-70ml would be great. Other than that, this recipe rocks =)))

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