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Cream of Portobello Mushroom Soup

Cream of Portobello Mushroom Soup

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I cooked this soup for my friend who only eats vegetables and seafood. We had this soup with some grilled scallops and shrimps aglio olio.

See Also: Potato and Leek Soup Recipe

I’ve always like portobello mushrooms for their deep, earthy flavours and “meaty” texture. The deep flavours of the portobello mushrooms goes well with the subtle aroma of the white wine. The mushroom bits and cream give the soup a velvety and nice texture. The soup is creamy and slightly chunky so it is filling on its own. We serve it with some basil macadamia pesto on toast.

Cream of Portobello Mushroom Soup

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81 Responses to “Cream of Portobello Mushroom Soup”

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  1. Rose — April 24, 2013 @ 11:38 pm


    If I m not using white wine, do I replace the 100ml with stock?

    Will a handheld processor do the job?


    • wiffy replied: — April 26th, 2013 @ 3:05 pm

      Yep just add a bit more stock. A handheld processor will definitely do the job.


      • Rose replied: — April 27th, 2013 @ 10:47 pm

        Thanks Wiffy. Will try this soon :D

  2. Rose — April 28, 2013 @ 10:41 pm

    Wiffy, I bought the woh hup concentrated mushroom stock. The label says dissolve in 180 ml of water. Should I follow your recipe 200ml or the instruction on the bottle?


    • wiffy replied: — April 29th, 2013 @ 11:19 am

      Hi Rose, 20ml is not a lot of difference, up to you. Just season to taste later.


      • Rose replied: — May 4th, 2013 @ 6:54 pm

        Hi Wiffy,

        I made the mushroom soup today and diluted 1 tsp to every 180 ml. I didn’t have to add salt after cooking. My hubby says it tastes like restaurant mushroom soup. He dipped with home made garlic bread. 2 of my 3 kids love the soup too. My other kid doesn’t like mushroom dish.

        Thank you for sharing this yummy recipe :)

  3. vianice Ng — October 1, 2013 @ 10:43 am

    Hi wiffy,

    I’ve been your fans following your recipes. I like your western recipe especially.

    Can I know the white wine you used was the white cooking wine e.g. Holland white cooking wine I saw in cold storage?

    Thanks for replying.


    • wiffy replied: — October 1st, 2013 @ 5:24 pm

      Hi vianice, any type of white wine that’s not fruity (sweet) and preferably dry white wine. You don’t have to buy the expensive ones.


  4. Edna — December 3, 2015 @ 11:04 pm

    Hi I would really love to try out this dish! However, the supermarket sells portobello mushrooms in packets..just wondering roughly how many packets of mushrooms are required here for 650grams?


    • wiffy replied: — December 8th, 2015 @ 4:15 pm

      The package will indicate the weight of the mushrooms, so check out the label and buy accordingly.


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