The Desmond Hotel’s Award Winning

Cream of Mushroom Soup

Yield: 1 gallon


4 chicken legs

Mushroom stems (portabella & shiitake)

2 ea carrots, washed & chopped

4 ribs celery, washed & chopped

1 med onion, chopped

1 bunch parsley, washed

1 bunch thyme, washed

4 bay leaves

6 peppercorns

1 gallon cold water

Combine all ingredients into large stock pot and bring to a boil over medium heat.  Reduce to a simmer and cook for 1 hour.  Strain & reserve liquid.


2 Tbsp butter, unsalted

1 med onion

1 lb button mushrooms, washed

1 lb crimini mushrooms, washed

1 lb shiitake mushrooms, washed, stems removed (reserved for stock)

1 lb portabella mushrooms, washed & gills removed

1 Tbsp garlic, chopped

½ cup white wine

2 quarts mushroom stock

1 quart heavy cream

1 Tbsp parsley, finely chopped

1 tsp thyme, finely chopped

1 pinch rosemary, finely chopped

Salt & pepper to taste

In large pot, melt butter over medium heat.  Add onions and sauté until translucent.  Reduce heat to low and cover onions.  Cook for about fifteen minutes while covered and stirring occasionally.  Chop all the mushrooms into ¼ inch pieces.  Add the mushrooms along with the garlic to the pot with the onions.  Uncover the pot and increase the temperature to medium.  Sauté the mushrooms for about eight minutes while stirring occasionally.  Once the mushroom mixture is cooked remove ¼ of the contents and reserve for latter.

Add the wine to the remaining mushroom mixture and simmer until the volume is reduced by half.  Add the mushroom stock and bring to a simmer.  Cook for about fifteen minutes stirring occasionally.

Using a blender, CAREFULLY puree ½ of the mixture.  While the blender is running; slowly drizzle half the cream into the mushroom mixture.  Repeat this step with the remaining mixture.

Return to the pot, add the reserved mushrooms back to the soup and slowly bring to a simmer.  Add the fresh herbs and season to taste with salt and pepper.  Serve immediately or cool, then reheat to 165 degrees when ready to serve.