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Stunning plated serving of Cream of Bella n’ Cremini Mushroom Soup, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Cream of Bella n’ Cremini Mushroom Soup

This utilizes whole Bella and Cremini mushrooms to preserve textural integrity, anchored in a high-fat cream base and fortified with fresh thyme and aged Parmesan for deep, earthy resonance.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Appetizer, Soup
Cuisine: American
Ingredients Method

Ingredients
  

The Mushroom Base
  • 1 pint Bella mushrooms, washed
  • 1 pint Cremini mushrooms, washed
  • 2 tablespoons unsalted butter, for sautéing
The Soup Liquid & Seasoning
  • 1 cup heavy cream
  • 2 tablespoons fresh thyme, chopped
  • 2 cloves garlic, peeled and minced
  • ¼ cup Parmesan cheese, grated
  • 8 cups high-quality vegetable stock
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Method
 

Sauté the Mushrooms
  1. In a stock pot over medium high heat, cook the mushrooms in butter for 3 to 5 minutes.
Blend and Simmer
  1. Add the cream, thyme, garlic, cheese and vegetable stock.
Simmer and Season
  1. Season with salt and pepper to taste.