Annie’s Mushroom Soup

Annie is the best cook in the family on my dad’s side. Most people are either a really good cook or a really good baker, but she is not only an incredible baker but also can whip up a dinner with like no ingredients.

A few weeks ago my husband and I were sitting on the couch having breakfast. It was a little cold out so I said how about I try making Annie’s mushroom soup tonight?

Hubs was in. We had been waiting for it to feel like winter.

A few minutes later, my phone beeps with a text message.

Annie: What are you up to today?

I looked at Christopher. She is either in New York or on her way (She and the rest of dad’s family live in Delaware)

Christopher: You think so?

Me: I know so.

Text to Annie: Just hanging out. Why?

Annie: Me and Liz and Lisa hopped on the bus to New York. We’re here!

Me to Christopher: Told you. So we had a surprise visit from the family, walked around New York and looked at all the Christmas decorations and then, after a day with Annie, made Annie’s mushroom soup.

It’s super easy and super delicious.

You will need:

  • 1 pound mushrooms, some sliced, some chopped
  • 1/4 cup butter
  • 3 tbsp flour
  • 1 cup whipping cream
  • 15oz chicken broth
  • black pepper
  • salt

Start by melting the butter in a heavy-bottomed soup pot. toss in the mushrooms once the butter is melted. Cook until mushrooms are brown.


Add the flour and stir


continuing to cook over medium heat and stirring until thickened.


Slowly add cream and chicken broth, stirring constantly. Season with salt and pepper to taste.


Let the soup warm through, stirring so the cream does not burn.


And then dish up in big bowls.


Creamy, rich, mushroomy goodness.

Cream of Mushroom Soup – Or First Meal After a Cold!

You know when you have a cold?

And you can’t breathe through your nose?

And because you can’t breathe through your nose, you can’t appreciate the delicious cooking smells in the kitchen?

And because you can’t appreciate the smells, you can’t savor the tastes?

Yup. That’s where I was all of last week.

I was cooking, because, well, a girl (and more importantly, her fiance, has to eat). But I wasn’t enjoying the process as much as I usually do. And so, I didn’t feel like writing about food.

But, thankfully, yesterday, I woke up and I was able to take a deep breath through my nose!

I was excited to be able to breathe and to smell, and of course, to eat.

Not just eat. Savor.

I started thinking about what to make as soon as I woke up and I kept heading back to childhood comforts.

One of my favorite foods growing up was Mushroom Soup. And not just any mushroom soup, but that cream of mushroom that could be found at Pal’s Cabin.

Pal’s Cabin was an amazing little restaurant in my hometown that served up the most amazing cream of mushroom soup. Ever. How amazing? So amazing that my parents had it served at their wedding.

When I was sick, mom or dad would stop by Pals and pick up a container to bring home for me.

But living in New York, that’s not an option. Actually, even if I were home it wouldn’t be an option. Pals Cabin closed recently.

That thought made me realize I had a mission. I had to make a cream of mushroom soup that would be a stand in for my childhood cure for all ailments.

And so, here’s my mushroom soup recipe.

You will need

  • 1 package white button mushrooms
  • 1 package mixed mushrooms (mine had oyster, cremini, porcini and shiitake)
  • 1 small red onion
  • 2 cloves of garlic
  • a few sprigs of thyme
  • 4 cups vegetable broth
  • 1/4 cup heavy cream
  • olive oil
  • salt
  • pepper

Wash your mushrooms, chop them up into bite-sized pieces and toss them into a heavy-bottomed soup pot with some olive oil.



Sautee over medium heat until browned.

While the mushrooms cook, chop the red onion and the garlic.



You don’t want to let the mushrooms brown too much. Just enough that they have a little bit of a head start. Then add in the onion and garlic, a few sprigs of thyme and some salt and pepper.


Let everything cook until the onions are nice and soft and the mushrooms are browned.


Add in the vegetable broth and let the liquid come to a boil. The simmer for about 20 minutes or so.


Right before serving, add in the heavy cream and let it warm for a minute or two. There’s just enough cream to make the recipe have that taste of richness, but not too much that it overwhelms the mushroomy flavor.


Serve up in big bowls. Breathe in the earthy broth and savor the taste as it slides down your throat.