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Ultimate Cream of Mushroom Soup

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer
Servings 2 Quarts


  • pounds mushrooms combination of shiitake, oyster, crimini and white mushrooms
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 3 tablespoons olive oil
  • ½ C chopped chives
  • 1 quart beef stock
  • 1 C heavy cream
  • 1 tsp cracked black pepper
  • 1 tsp salt
  • 2 tablespoons truffle oil


  • Preheat Oven to 400 degrees and roughly chop mushrooms and place in oven-safe container. Add olive oil and ¼ C chopped chives.
  • Place mixture in oven and roast for 20 minutes.
  • Meanwhile, in a large stock pot, melt the butter, add the flour and mix together. Cook over medium heat for 5 minutes.
  • Add cracked pepper, salt, and mushroom mixture from the oven.
  • Mix together, slowly adding beef stock and cook for 10 minutes over medium heat until thickened.
  • Add heavy cream and stir until combined. Simmer for 15 minutes.
  • Serve in bowl with garnish of chopped chives and a drizzle of truffle oil.