Gourmet Cream of Mushroom Soup

‘Tis the season to shop local, and with the special offers in Oliver’s Email Newsletter, you can make this holiday the most local yet! Enjoy exclusive deals on fabulous products all year long, like the *Mycopia Organic Gourmet Mushroom Chef Sampler Pack. This sampler comes loaded with a selection of the best of Mycopia’s locally grown, gourmet mushrooms, including meaty Trumpet Royales and flavorful Albas. It’s the perfect, gourmet addition to our take on Cream of Mushroom Soup – loaded with fresh mushrooms and bacon and bathed in mushroom stock and cream, this soup is decadent enough to feel like a five star meal without the price! Rich enough to be a main course or a starter, it’s definitely our pick for the ideal winter soup!

*Offer valid with confirmation code for a limited time only.

  • Serves: 4-6 servings
  • Prep Time: 20 minutes
  • Cook Time: 15-20 minutes


  • 1 lb. Mycopia Organic Gourmet Mushroom Chef Sampler Pack, roughly chopped
  • 1 c. Dried Shiitake Mushrooms
  • 1 c. Dried Portobello Mushrooms
  • 1 c. Heavy Cream
  • 1/2 tsp. Light Soy Sauce
  • 1 c. Dry White Wine
  • 2 Shallots, finely chopped
  • 3 Garlic Cloves, finely minced
  • 1 tsp. Fresh Thyme
  • 1 c. Pancetta, finely diced
  • 2 tbsp. Unsalted Butter, divided
  • Salt & Black Pepper, to taste


  1. Place dried shiitakes and portobellos in a large heat-proof bowl, and cover with at least 4 cups boiling water. Allow mushrooms to soak until plump (about 15 to 20 minutes), then remove and squeeze gently to remove excess liquid. Do NOT discard liquid - pass through a fine mesh strainer to remove any grit, then reserve for later use. Roughly chop rehydrated mushrooms and set aside.

  2. In a Dutch oven, heat 1 tablespoon butter until melted, then sauté shallots until translucent. Add garlic and thyme, sautéing until fragrant, then stir in rehydrated mushrooms. Cook until mushrooms are soft, about 5 to 7 minutes, then pour in white wine and raise heat. Cook off alcohol, then stir in mushroom stock and soy sauce. Continue cooking until soup is rich and flavorful and liquid has reduced slightly, about 15 to 20 minutes. Blend until smooth in a heat-proof blender or with an immersion blender; stir in heavy cream, then season to taste with salt and black pepper.

  3. While soup finishes, heat remaining butter in a medium sauté pan until hot. Add pancetta, and fry until crisp; remove and drain. Fry Mycopia gourmet mushrooms until soft, seasoning lightly with salt. When soft, return pancetta to pan and season to taste with black pepper and additional salt if desired. To serve, pile fried pancetta and mushrooms in the bottom of a bowl; top with cream of mushroom soup and additional black pepper, if desired.

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