Intensely Mushroom-y Mushroom Soup Recipe – A Show-Stopping Start to Your Holiday Meal


Chef Kent Anderson's Mushroom Soup

Want a WOW! factor soup as a first course on your holiday table? Problem solved: mushroom soup.

Mushroom soup sounds boring, right? That’s what I thought when I saw it on the menu at my current obsession restaurant in Provo, my home: La Jolla Groves.

The food there is not just good, it is speechless good. Jaw-dropping good. Write-home-about good.

The mushroom soup has an intensely mushroom flavor without being overpowering. So. I went on a one-month quest to try to replicate this amazing bowl of deliciousness at home. I have seriously made mushroom soup about a dozen times in the last month. And, I am happy to report success: a very close version of Executive Chef Kent Anderson’s masterpiece soup. I have been a fan of the restaurant for about a year now, but recently I was lucky enough to be invited with a group of bloggers to sample their menu offerings. Divine. Seriously divine.


Executive Chef Kent Anderson

The key is to use a variety of mushrooms in two forms: dried and fresh. When you soak the dried mushrooms, the water turns into a delicious mushroom-y broth.

Then, you use that broth as you would any broth in making your soup. You just can’t go wrong with the flavor and texture of this soup. Earthy delicious perfection, I tell you.


1 ounce dried mushrooms, such as shitake or porcini, or a variety
2 cups hot water
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic
1 stalk celery, diced (about 1 cup)
16 ounces fresh cremini mushrooms, thinly sliced
1/2 teaspoon salt
2 cups light colored vegetable broth
1 tablespoon white wine vinegar
1/4 cup cream

Soak the dry mushrooms in hot water for about 30 minutes. Remove rehydrated mushrooms and dice.

Heat oil in a large stockpot to medium high heat. Cook onion, garlic and celery until; soft, about 5 to 6 minutes. Add fresh mushrooms and salt and cook until mushrooms are softened and most of liquid has evaporated, about 10 minutes. Turn heat to high and add rehydrated mushrooms, mushroom liquid, broth and vinegar. Bring to a boil, then reduce to a simmer.

Simmer 30 minutes, then stir in cream and blend to a smooth consistency with a immersion or regular blender. Serve with a drizzle of herb oil, if desired, as shown in photograph.

–posted by Donna


  1. Ed says

    Excellent soup. Mine came out thicker then whats in he picture. Maybe i should have blended it longer. I will def be making this again. Thanks!

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