Your guest will instantly appreciate the time you took to develop the fresh flavors of this soup! What I love best is it is not too rich tasting!

Talk about the best of the best of Thanksgiving Day recipes, this soup has been reviewed 272 times on and it still carries a five out of five star rating!  I had the pleasure of enjoying this soup last year at my sister-in-law’s Thanksgiving dinner and it almost stole the show!  I seriously could have just had this soup and a loaf of bread and been completely happy!

If you’re wondering if you should make this soup, I would reply with a resounding “YES,” because your guests will be raving about it all day long!  The number one complaint has been the almost 2 hours it takes to make this soup–but the taste unanimously has been worth the wait!

CREAM OF WILD MUSHROOM SOUP (Barefoot Contessa at Home, 2006)


This soup blows anything in a can out of the water! The three varieties of mushrooms used gives it a brilliant depth of flavor!
  • 5 ounces fresh shiitake mushrooms
  • 5 ounces fresh portobello mushrooms
  • 5 ounces fresh cremini (or porcini) mushrooms
  • 1 tablespoon good olive oil
  • 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
  • 1 cup chopped yellow onion
  • 1 carrot, chopped
  • 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups chopped leeks, white and light green parts (2 leeks)
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine
  • 1 cup half-and-half
  • 1 cup heavy cream
  • 1/2 cup minced fresh flat-leaf parsley


Clean the mushrooms by wiping them with a dry paper towel. Don’t wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Have you tried this soup recipe before?  Do you like Ina Garten? 

xo, Kristen
Kristen Hong of Hello Nutritarian

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  • Miley's Mommy says:

    I’ve also heard a lot of good things about this soup! Great recommendation! 

  • SheilaSellsSeashells says:

    i love her show I will def be trying this soup in the cold months to come !

  • Vicky Hayes says:

    I have made this soup several times for many different people. They have all said it is their very favorite mushroom soup. It is not the quickest to make but definitely worth the effort. Vicky Hayes

    • Kristen says:

      Hi Vicky,

      Yes, it is so flavorful and decadent!!

      Thanks so much for leaving a comment!

      xo, Kristen

  • noreen staiger says:

    How many does Ina Garten’s cream of mushroom soup feed?

    • Kristen says:

      Hi Noreen,

      So sorry, I’m not sure, you might want to track down her original recipe!

      xo, Kristen

  • Foxydent says:

    I find Ina Garten very irritating. However some of her recipes work.

  • Julie says:

    Awesome flavor and worth the effort it takes to make. Our favorite mushroom soup!

  • MM says:

    I have been making Ina’s cream of mushroom soup since Thanksgiving 2015. I make green bean casserole using this soup and my family can’t get enough. My husband loves my green bean casserole and I tell him it’s because of Ina’s homemade cream of mushroom soup. Thank you for sharing this recipe.