Portobello Mushroom Soup Recipe

Portobello Mushroom Soup

This recipe celebrates the earthy and natural flavor of the mushrooms. Instead of wild mushrooms, you can use Baby Portobello mushrooms, also known as Creminis, Baby Bella and chestnut mushrooms. They are the mature version of your common white button mushroom. Here’s a rule of thumb: The lighter the color, the less flavored it is. Try to find mushrooms with intense brown color. You will be rewarded with a meatier taste and a soup with a beautiful maroon color.

Mushroom hunting is a favorite fall activity in many European countries. The best “hunting grounds” are a well-kept secret and passed from generation to generation.

Yield: 4 servings

Time: 45 minutes


  • 2 Tbsp extra virgin olive oil
  • 1 lb (450 g) baby portobello mushrooms, sliced
  • 1 small fennel bulb, thinly sliced
  • 2 cups (280 g) thinly sliced onions
  • 3 garlic cloves finely minced
  • 4 cups (1 L) vegetable broth, a good quality canned one can be used
  • 1/4 cup (60 ml) dry white wine
  • salt and freshly ground pepper
  • 1 Tbsp balsamic vinegar, optional
  • 4 round toasts with molten cheese as garnish (see photo)
  • 4 small fennel fronds as garnish


Heat olive oil in a large saucepan over medium-high heat. Add sliced fennel and onions. Sauté stirring now and then for 30 minutes, or until onions and fennel have nice caramel color. Watch it closely, eventually reducing the heat, as onions might start burning on the edges. You do not want this to happen. Caramelization is a slower process. When onions are soft, add the garlic and sauté until fragrant, 2-3 minutes longer.

Add mushrooms and sauté them until they have obtained a deeper brown color, about 5 minutes longer. Add the white wine and reduce it slightly. Add vegetable stock and stir to mingle the flavors. Cook it for 5 minutes longer. Add a tablespoon of balsamic vinegar, if desired. Taste for salt and pepper.

Garnish with fennel fronds and a cheesy cheddar toast.

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