How to Make The Ina Garten Mushroom Soup Recipe at Home

Ina Garten, who was born in New York City, is a wildly successful American entrepreneur. While she is best known as the host of a Food Network program – known by millions of fans as the Barefoot Contessa, most people are surprised to learn that her former career was as a government staff member/writer within the federal government’s Office of Management and Budget (OMB).

Ina Garten left her public service position in the late 1970s, noting that it was intellectually stimulating but not a great fit for who she was. She branched out in a completely different direction – opening a 400 square-foot specialty food shop on a main street on western Long Island in Westhampton Beach, New York. The store had the same name as her now well-known TV show – Barefoot Contessa.

From there, her gourmet talents further expanded into a variety of products, including magazine columns, cookbooks, and convenience products she personally brands. Many of the foods she perfected in her specialty store were included in specific Barefoot Contessa episodes, including her delicious and creamy Ina Garten Mushroom Soup recipe.

Getting Ready to Make the Ina Garten Mushroom Soup Recipe at Home.

The effort required to make this delicious and creamy mushroom soup is totally worth the smiles you will see on your friends or family’s faces when you serve them a bowl of this satisfying soup.

• Preparation Time – 20 minutes
• Cooking Time – 1 hour 30 minutes
• Total Time – 1 hour 50 minutes
• Number of Servings – 5 to 6.

The Ingredients Used to Make the Ina Garten Mushroom Soup Recipe

This cream of mushroom soup is jam-packed with a delicious variety of mushrooms that impart a ton of flavor. It is also a super affordable vegetarian meal that everyone will love –

• 5 Ounces of Fresh Shiitake Mushrooms.
  Pro-tip – Yes! Mushrooms are a type of edible fungus.
• 5 Ounces of Fresh Cremini (or Porcini) Mushrooms.
• 5 Ounces of Fresh Portobello Mushrooms.
• 1 Tablespoon of Good Quality Olive Oil.
• 1/4 Pound (equivalent to 1 stick) Plus 1 Tablespoon of Unsalted Butter – Divided.
• 1 Carrot – Chopped.
• 1 Cup of Chopped Yellow Onion.
• 1 Sprig of Fresh Thyme Plus 1 Teaspoon of Minced Thyme Leaves -Divided.
• Kosher Salt.
• Freshly Ground Black Pepper.
• 2 Cups Chopped Leeks, White, include both the Light Green Parts.
• 1/4 Cup of All-Purpose Flour.
• 1 Cup of Dry White Wine.
• 1 Cup of Half-And-Half.
• 1 Cup of Heavy Cream.
• 1/2 Cup of Minced Fresh Flat-Leaf Parsley.

Cooking Instructions for the Ina Garten Mushroom Soup Recipe

Ina Garten graduated from George Washington University with a degree in business. Her popularity as a television personality is two-fold – in addition to some of the most delicious recipes, Ina often includes practical lessons she learned as the business owner/operator of a catering company that threw some of the most memorable parties in what is considered the summer playground for New York’s elite and show biz’s biggest names.

Ina Garten’s first rule as a chef, caterer, and entrepreneur is – Get as much done as possible before guests arrive.

If you have never made this soup, there are three main parts to the cooking process –

Preparing the mushrooms

• Clean the mushrooms. This is best done by wiping them with a dry paper towel. Don’t wash them, as they are porous and will absorb water!
• Separate the stems from the caps. Trim off any bad parts and chop the stems coarsely. Slice the mushroom caps into .25-inch-thick slices. If the sliced mushroom caps are large, make sure the pieces are bite-sized.
• Set the prepared mushrooms aside.

Making the Stock

• Heat the oil with one tablespoon of butter in a large pot.
• Add the chopped mushroom stems, the carrots, the chopped onion, a sprig of thyme, a teaspoon of salt, and a 1/2 teaspoon of black pepper.
• Cook over medium-low heat for 10 to 15 minutes – giving enough time for the vegetables to soften.
• Add 6 cups water to the pot.
• Bring the mixture to a rolling boil.
• Reduce the heat to low.
• Simmer uncovered for 30 minutes.
• Strain the soup while reserving the liquid.
  Pro-tip – There should be about 4 1/2 cups of stock at this point. If there happens to be less than that, this is the time to add some water.

Finishing the Ina Garten Mushroom Soup Recipe

• Heat the remaining butter (.25 lb.) in another large pot and add the chopped leeks.
• Cook this butter and leek mixture over low heat for 15 to 20 minutes – the leeks will begin to brown.
• Add the sliced mushroom caps to the butter and leeks.
• Cook for 10 minutes or until the caps are tender and their edges begin to brown.
• Add the flour and cook the mixture for 60 seconds.
• Add the white wine and stir for another minute, scraping the bottom of the pot.
• Add the stock (you created in the previous step), minced thyme leaves, 1 1/2 teaspoons of salt, and 1 teaspoon of pepper, and bring the liquid to a boil.
• Reduce the heat to low. Simmer for 15 minutes.
• Add the half-and-half, the cream, and chopped parsley.
• Season the mushroom soup with salt and pepper to taste, and heat through – DO NOT ALLOW TO BOIL.
• Ladle into serving bowls and serve hot. Consider the side dishes below to create a complete and satisfying meal.

Potential Side Dishes to serve With the Ina Garten Mushroom Soup Recipe?

Mushroom soup is a smooth and creamy delicious dish that often pairs well by balancing it with a side dish that has a bit more texture or an acidic punch. Consider some of these suggestions when serving Ina Garten’s mushroom soup –

• Roasted Rosemary Potatoes.
• Roasted Vegetables – anything goes.
• A Cheese And Onion Sandwich – cut up into small bite-sized pieces.
• Caramelized Onions Smothered on Cheesy Garlic Bread.
• A Kale Salad topped with Crispy Bacon.

FAQ

Are Mushrooms Considered a Nutritious Food?

Mushrooms themselves are packed with nutritional value, with about 2000 edible varieties worldwide. They are an extremely low-calorie food, including an array of antioxidants and nutrients that support the body’s natural functioning. The exact profile of the mushroom’s nutrient will differ depending on the mushroom type. The nutritional profile will depend on the kind of mushroom, but they will all have protein, fiber, vitamins (various B’s), and minerals.

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