Balthazar's cream of mushroom soup from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • peacheater on February 21, 2026

    Didn’t like this one as much as my usual mushroom soup, from Anthony Bourdain. A bit stodgy despite the cream and butter, needed a fair bit extra salt. Added some sherry and vinegar at the end to lift it a bit but I suspect I’ll be working on the leftovers for a bit.

  • Rutabaga on March 23, 2019

    This is a very nice cream of mushroom soup. I'd love to make it with a mix of wild mushrooms in the fall. My husband and I enjoy a somewhat chunky texture, which is easy to accomplish by briefly using an immersion blender. Unfortunately, the kids weren't big fans.

  • Breadcrumbs on March 03, 2016

    This recipe has rec’d rave reviews online so I thought I’d give it a try. The only change I made was to add ½ cup of dry sherry to deglaze the pan after the mushrooms had cooked (before adding the chicken stock). The recipe produced a delicious, rich and hearty mushroom soup. It keeps well in the fridge and also freezes well. The second time we served it I dusted each bowl with some parmesan and this further enhanced the appeal of the dish. Definitely a keeper recipe worth repeating. Photo here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9818043

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