This cream of mushroom soup combines cremini, shiitake, maitake, and oyster mushrooms with leeks and a clever rice thickening technique for silky texture. The addition of Cognac and fresh thyme builds deep, earthy flavor without heavy cream.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Clean the leeks by trimming the root end and dark green tops. Slice the white and light green parts, then wash thoroughly to remove any grit and dry completely.
Clean the mushrooms by brushing or wiping them with a damp paper towel. For shiitake mushrooms, remove and reserve the tough stems for stock. Slice the cremini and shiitake mushrooms. Tear the oyster and maitake mushrooms by hand.
Mince the garlic and shallot.
Heat two large skillets over medium heat. Divide 1 stick of unsalted butter between the two pans.
Divide the prepared mushrooms between the two pans. Season with kosher salt, freshly ground black pepper, and 2 teaspoons of fresh thyme in each pan.
Sauté the mushrooms until they are tender and well-caramelized. If the pans seem dry, you can add a little avocado oil. Once cooked, combine all mushrooms into one of the skillets.
In a large 6-quart pot or Dutch oven, melt the remaining 3 tablespoons of unsalted butter over medium heat.
Add the dried leeks to the pot, season with salt and pepper, and sauté until tender and caramelized.
Add the minced shallot and garlic to the mushrooms and sauté until fragrant, about 1 minute.
Sprinkle the all-purpose flour over the mushroom mixture and stir to cook for about a minute.
Deglaze the mushroom pan with the Cognac. Be careful, as the alcohol may ignite. Cook until the flame subsides and the liquid has reduced.
Pour a small amount of chicken stock into the skillet to deglaze, scraping up any browned bits (fond) from the bottom.
Transfer the entire mushroom mixture into the pot with the sautéed leeks.
Pour the remaining chicken stock into the pot. Season again with salt and pepper.
Place the Arborio rice in a piece of cheesecloth and tie it into a loose sachet.
Bring the soup to a boil, then reduce the heat to a simmer. Add the rice sachet to the pot.
Simmer for 25 minutes, stirring occasionally, allowing the starch from the rice to thicken the soup.
Remove the rice sachet from the pot, squeezing it to release any remaining starchy liquid back into the soup. Discard the sachet.
Stir in the heavy cream and warm through gently. Do not let it boil. Turn off the heat.
Ladle the soup into bowls. Garnish with a final crack of black pepper and fresh chopped chives. Serve with toasted bread for dipping.
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium heat, adding a splash of stock if the soup has thickened too much.
Rice is cooked into the broth and then blended to create a naturally creamy, velvety texture without relying on heavy cream or flour roux alone, resulting in a lighter but still rich soup.
Yes, this soup stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. You can also freeze it for up to 3 months.
The recipe calls for a mix of cremini, shiitake, maitake, and oyster mushrooms. This combination provides varied umami depth; cremini and shiitake are essential, but you can substitute other varieties if needed.
Yes, replace it with dry sherry, brandy, or omit entirely and add an extra 1/2 cup chicken stock. The alcohol adds complexity but is not essential to the soup's structure.
The soup is ready when mushrooms are fully tender, the broth has reduced slightly, and the blended rice has created a smooth, velvety consistency. Taste and adjust seasoning before serving.
Green Bean Casserole from Scratch
60 min · Shereen Pavlides
Cranberry Pistachio Biscotti
95 min · Shereen Pavlides
Cinnamon Apple Martini
25 min · Shereen Pavlides
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Mustard Dill Fish in Parchment
27 min
Creamy Corn Chowder
45 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
