Creamy Mushroom Soup Recipe Wolfgang Puck Copycat

Creamy Mushroom Soup Recipe Wolfgang Puck Copycat – light, creamy, lemony, with tender slices of meaty mushroomy, sprinkled with fresh parsley. Easy to make, with just a few simple ingredients and ready in 30 minutes.

This Creamy Mushroom Soup Recipe Wolfgang Puck Copycat is by far my all time favorite mushroom soups.

Ever since I tried it on a trip to Vegas a few years ago and then recreated it in my kitchen, I haven’t even thought of making a different mushroom soup.

This is now my go to recipe, when it comes to mushroom soup.

It is perfect for lunch, dinner or a party.

Tastes great, even when cold (at least to me).

If you like homemade soups, make sure you try my Keto Cabbage Soup or this creamy Zucchini Soup Recipe. They are easy to make and very tasty!

The recipe is pretty basic, doesn’t require complicated techniques, fancy ingredients or a lot of time.

Ready in 30 minutes and no blending required!

The most time consuming part is cleaning and slicing the mushrooms, but you know what?

You can always get pre-sliced mushrooms.

Problem solved!

The wonderful flavors in this Creamy Mushroom Soup Recipe Wolfgang Puck Copycat come from the combination of the thyme, lemon and juices released from the mushrooms.

Using half and half to add some creaminess to the other simple ingredients makes this soup taste heavenly!

Looking for more creamy soups?

You may also like this Creamy Leek And Potato Soup, Creamy Tomato Spinach Soup and Creamy Sweet Potato Soup.

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5 from 1 vote

Creamy Mushroom Soup Recipe

By Mira Lyubenova

Creamy Mushroom Soup Recipe (Wolfgang Puck Copycat) – light, creamy, lemony, with tender slices of meaty mushroomy, sprinkled with fresh parsley. Easy to make, with just a few simple ingredients and easy in 30 minutes.

Prep: 15 minutes mins

Cook: 35 minutes mins

Total: 50 minutes mins

Servings: 4

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Ingredients 

1x2x3x

• ▢ 1 1/2 pounds white mushrooms
• ▢ Juice from 1 lemon
• ▢ 1 tablespoon butter
• ▢ 1 small onion chopped
• ▢ ¼ teaspoon thyme
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon black pepper
• ▢ 1 tablespoon Vegeta
• ▢ 2 cups half & half or heavy cream
• ▢ 1 cup water
• ▢ 1 tablespoon flour

Instructions 

• Chop mushrooms into medium size pieces. Melt butter in a pan. Saute onion in butter on medium heat for 3-5 minutes . Add mushrooms and pour the lemon juice. Saute them for 10-15 minutes. Add Thyme, black pepper and salt. Add Half&Half or cream, water and Vegeta. Reduce heat and simmer for 10-15 minutes. In a small bowl mix flour with a tablespoon of warm water. Add mixture to soup. Simmer for another 5 minutes.
• Serve in warm bowls. Sprinkle with parsley.

Notes

What kind of mushrooms should I use for this mushroom soup?

You can use a variety of mushrooms like Cremini, button, portobello, shiitake or oyster.

A combination of different types will add depth of flavor and texture to the soup.

How to clean mushrooms for a soup?

For best results – clean mushrooms by wiping them with a damp paper towel or using a soft brush to remove any dirt.

It is not advisable to soak mushrooms in water, because they can absorb too much moisture, which might affect the texture and flavor of the soup.

Can I use dried mushrooms?

To be honest, I rarely use dry mushrooms and if I do, it is usually to add to may scrambled eggs of pasta sauce.

They can be used and they can also boost the flavor of the soup. Make sure you rehydrate them properly in hot water and then rinse and drain to remove any dirt.

How to make the soup more flavorful?

I often hear people tell me – mushroom soups lack flavor. If this is the case (even though I assure you this one is full of flavor) you can sauté the mushrooms slowly to release as much liquid and flavor, add more thyme, some rosemary and a bit more garlic. 

A splash of white wine can complement the mushroom flavors and some soy or Worcestershire sauce can improve the taste of the soup.

Can I make the soup dairy-free?

You can make the soup dairy-free or vegan, by using non-dairy milk or cream and oil, instead of butter.

Cashew cream of blended soaked cashews can also thicken the soup.

Nutrition

Calories: 223kcal, Carbohydrates: 13g, Protein: 7g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 52mg, Sodium: 1515mg, Potassium: 555mg, Fiber: 2g, Sugar: 3g, Vitamin A: 515IU, Vitamin C: 17.8mg, Calcium: 137mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soups

Cuisine: American

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