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Creamy Mushroom Parmesan Soup

Creamy Mushroom Parmesan Soup

Creamy Mushroom Parmesan Soup

Serves 4


1.5 lb Variety of mushrooms, sliced
Onion, chopped
Garlic Clove
Sage leaves, Fresh Chop extra for garnish
1 quart Broth, Beef, Chicken or Vegetable
2 Tbsp Wild Mushroom and Sage Olive Oil Olive and Morada
6 tbsp Butter
4 tbsp Flour
½ tsp Salt
Tsp Black pepper
½ Cup Parmesan Cheese, Shredded More for garnish
½ cup Heavy Cream


  1. Saute 1 lbs of mushrooms, onion and garlic in 2 tbsp of butter in a large stock pot for 4-5 minutes, add in sage leaves and broth, cover and simmer for 1 hour.
  2. Using a fine mesh sieve strain the mushroom stock into a clean container.
  3. Add 1 tbsp of “Wild Mushroom and Sage Olive Oil” to pan” Saute remaining .5 lb of mushrooms and set aside.
  4. In a large saucepan melt 4 tbsp of butter and add 4 tbsp of flour to make a roux, brown roux 2- 3 min.
  5. Slowly ladle in mushroom broth allowing it to thicken before adding each ladle. Use a whisk to incorporate the roux with the stock. When all broth is added to roux, allow to simmer for 15 minutes.
  6. Remove from heat and stir in heavy cream, parmesan, salt and pepper (adjust the salt and Pepper to your liking)
  7. Divide the soup amongst the bowls and place the sauteed mushroom, chopped sage and extra grated parmesan in the center of each bowl. Add a drizzle of “Wild Mushroom and Sage Olive Oil” to each bowl.
  8. Enjoy!

Recipe and photos courtesy of Chef Jenn Martello - follow her on Instagram @chefjennmartello

Tags: soup