Cream of Mushroom Soup

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Plan Z Phase: This is a Z3 (ZReboot) recipe.

Servings: Makes 4 cups or 2 bowls. Can be easily doubled or tripled.


  • 1 pound of sliced mushrooms. I used wild mushrooms, but you can use any you like best.
  • 1 large leek, cleaned and sliced. White part only. Or you can use regular onion or shallot. You want about a cup.
  • 1-1/2 cups of chicken or vegetable broth
  • 1 cup of heavy cream
  • 2 Tbl of butter
  • 1 Tbl of flour
  • ¼ tsp of fresh thyme leaves
  • Grated sea salt and pepper to taste
  • 2 Tbl of bourbon (optional)
  • parsley for garnish


In a medium saute pan, add the butter, mushrooms and leeks. Saute on medium high until the mushrooms just begin to brown on the edges. This gives the soup a richer flavor. Add the flour and stir until the flour disappears.

Add the salt and pepper and thyme. Immediately add the broth. Let bubble a few minutes. Then add the cream. Let the cream gently bubble for a few minutes while it thickens the soup. Stir often. Get it to your liking and stop the cooking. If it gets too thick, you can always add more chicken broth.

If you are adding the bourbon, add it now.

Let the soup cool down. Then use your blender to puree half of it. I like my mushroom soup to still have some slices of mushrooms in it. You decide. If you want, you can puree the whole batch.

Be careful not to puree it when it’s really hot. That can blow the top off the blender and be very dangerous. Let it cool down pretty well and use a towel on top of the blender top. Hold the top down with your hand and begin with the blender on slow to blend it up. Then you can turn it up when you feel it’s safe. If you let it cool completely, you won’t have this issue. I’m just adding this extra advice to keep you safe.

You can store this in the refrigerator overnight if you want and then just reheat before serving. When you reheat it, keep it on low so it doesn’t boil again.