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Soup's On: Mushroom Soup With Blue Cheese Toasts

Soup's On: Mushroom Soup With Blue Cheese Toasts

This week I chose a recipe that would work deliciously in a Thanksgiving menu. Instead of the classic pumpkin or squash varieties, a light, slightly creamy mushroom soup is an excellent addition to the traditional menu. Topped with a blue cheese crouton and chopped chives, this soup is rich and heart warming. It's simple to make and yields a large batch, making it perfect for a crowd. If you love the taste of mushrooms, definitely give this soup a try. If blue cheese is too strong for your liking, substitute with a creamy goat's cheese or salty Parmesan. To see how I made it,

Mushroom Soup with Blue Cheese Toasts
From Williams Sonoma

For the soup:
2 1/2 Tbs. unsalted butter
1 yellow onion, chopped
1 lb. fresh button mushrooms, brushed clean
and coarsely chopped
1 oz. dried porcini mushrooms
6 cups chicken stock
4 cups water
1/2 lb. fresh wild mushrooms, brushed clean and thinly sliced
Salt and freshly ground pepper, to taste
1/2 cup heavy cream
1 Tbs. fresh lemon juice
For the blue cheese toasts:
2 oz. blue cheese, such as Roquefort, Stilton or
Gorgonzola, at room temperature
1 1/2 tsp. unsalted butter, at room temperature
Salt and freshly ground pepper, to taste
6 baguette slices, lightly toasted
2 Tbs. finely snipped fresh chives

  1. To make the soup: in a large soup pot over medium-high heat, melt 1 1/2 Tbs. of the butter. Add the onion and cook, stirring occasionally, until soft, about 10 minutes.
  2. Increase the heat to high, add the button mushrooms, dried porcini mushrooms, stock and water and bring to a boil.
  3. Reduce the heat to medium-low and simmer, uncovered, until the mushrooms are tender, about 30 minutes.
  4. Remove from the heat and let cool for about 15 minutes.
  5. Meanwhile, in a fry pan over medium-high heat, melt the remaining 1 Tbs. butter. Add the fresh wild mushrooms and sauté, stirring occasionally, until the mushrooms are soft and the mushroom liquid has evaporated, 6 to 8 minutes. Season with salt and pepper. Transfer to a bowl and set aside.
  6. Using a blender and working in batches, puree the soup until smooth, 3 to 4 minutes for each batch. Alternatively, process with a stick blender in the pot. Strain through a fine-mesh sieve into a clean soup pot.
  7. Add the cream and sautéed wild mushrooms and stir to combine. Stir in the lemon juice and season with salt and pepper. Place over medium heat and reheat to serving temperature.
  8. To make the toasts: in a small bowl, mash together the blue cheese and butter. Season with salt and pepper. Spread the cheese onto the toasted baguette slices and place on an ungreased baking sheet.
  9. Broil until the cheese is bubbling around the edges, 30 to 60 seconds. Remove from the broiler and sprinkle with the chives.
  10. To serve, ladle the soup into warmed bowls and float a blue cheese toast in the center of each bowl. Serve immediately.

Serves 10-12.










































Join The Conversation
CJaneTyp CJaneTyp 9 years
This tastes nothing like cream of mushroom soup! haha. I tried the recipe several times now and I found it easy, tasty and impressive for guests! Some people didn't like the bleu cheese toasts though so leave them on the side and let people pick. It's yummy. Oh, also much easier to do with immersion blender.
aimeeb aimeeb 9 years
great photos :)
aimeeb aimeeb 9 years thank you!
LaLa0428 LaLa0428 9 years
Yum, I love mushroom everything. More steps than I'm usually willing to try, but I might give this a go.
OrangeSugar OrangeSugar 9 years
This looks delicious!
mamaseacat mamaseacat 9 years
I love your step-by-step pictures! Looks like a lot of hard work, and I'm sure it's good. But it seems like it would be easier to just open a can of cream of mushroom soup.
fragiletearz fragiletearz 9 years
Mmmm Bleu Cheese....I'd eat this, I have a wide taste range.
emalove emalove 9 years
Mushrooms are one of my most hated foods. I'd never eat this. But I'm sure it would be delish to those who like mushrooms ;)
michichan michichan 9 years
I used to make this with rosemary.
issarocks issarocks 9 years
i :love: cream of mushroom soup.. so this would definitely be a recipe to try!
Food Food 9 years
This looks fantastic, I'm going to have to come over for soup some week!
meijan415 meijan415 9 years
outstanding! i'll definitely try it with goat cheese!
Babychloe Babychloe 9 years
I'd try it.
Seraphim Seraphim 9 years
yummy yum yum yum :)
aimeeb aimeeb 9 years
The presentation looks great but... I don't think I'd like this.
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