Cream of Mushroom Soup

Preparation info
  • Makes

    1 Quart

    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This soup is best made with cremini mushrooms, instead of the more common cultivated white mushrooms. The dried porcini are expensive, but they give the soup depth and complexity.


  • 1 small Yukon Gold potato, peeled and thinly sliced
  • 3 leeks, cleaned and thinly sliced
  • 1 quart


In a pot, combine the potato, leeks, and milk, bring to a gentle simmer, and simmer for about 25 minutes, or until the potatoes and leeks are completely soft.

Add the fresh mushrooms to the soup. Lift the porcini out of their soaking water and squeeze them, releasing the liquid into the bowl. Carefully pour the soaking liquid into the soup, leaving any grit behind in the bowl. Then add