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Mushroom Soup

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  • In a bowl, soak porcini in broth until pliable, about 15 minutes. Swish porcini to loosen any grit, and then lift out. In a 5-6 qt. pan over high heat, frequently stir soaked porcini, fresh mushrooms, onion and 1/4 cup wine until mushrooms are dry and juices stick to pan and turn deep brown, about 10 minutes. Stir in remaining wine and repeat browning process, 2-3 minutes. Lift out and reserve some mushroom slices for garnish.
  • To pan, add broth (discard any grit in bottom of bowl), potatoes, 3 Tbsp. chopped parsley, and nutmeg. Simmer, covered, until mushrooms are very tender when pierced, about 20 minutes. Add milk; stir until steaming, about 4 min.
  • Meanwhile, place bread in a rimmed 10x15" baking pan; broil 3 inches from heat until golden, 1-2 minutes. Turn bread, spread with half of goat cheese and broil until cheese melts, about 1 minute. Sprinkle with remaining chopped parsley.
  • In a blender whirl soup and remaining cheese a portion at a time into a smooth puree. Ladle into bowls and garnish with reserved mushrooms and parsley sprigs. Serve with toast.

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