• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 quarts water
  • 2 tablespoons beef-stock base
  • 6 oz. portabella mushrooms
  • 6 oz. shiitake mushrooms
  • 8 oz. button mushrooms
  • 1 cup butter
  • 1 cup all-purpose flour
  • 1 tsp. chopped garlic
  • 1 cup diced tomatoes
  • 1 cup diced yellow onions
  • 2 tsp. chopped fresh thyme
  • 2 small bay leaves
  • 1 pinch cayenne pepper
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt
  • 3 tbsp. cooking sherry
  • 2 qts. beef stock
  • 1 1/4 cups heavy cream


  • Beef stock: Place 2 quarts water and 2 tablespoons beef-stock base in a saucepot and simmer until beef-stock base has dissolved. Remove stock from the heat and allow it to cool until it is refrigerator temperature.
  • Wash all mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt behind.
  • 3. Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms ?- inch thick. Keep the button mushrooms separate from the others.
  • Soup
  • Heat a 6-8 quart saucepot over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft.
  • Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.
  • Add the sherry and cook for an additional 3 minutes.
  • Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot.
  • Add half of the cold beef stock and stir until liquid thickens.
  • Add the remainder of the stock and spices and simmer for 10 minutes.
  • Add the cream and allow soup to simmer for an additional 10 minutes.

Categories: Bisque/Cream  Soup 
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