Horn of Plenty Mushroom Soup

The nutty flavor of these delicate mushrooms makes them a popular addition to soups and stews. Here they are enjoyed alone as an appetizer.

Serves: 2Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 2


  • 6 oz. horn of plenty mushrooms
  • 1 parsnip
  • 1 carrot
  • 1 clove garlic
  • 3 Tbsp. butter
  • 1⁄2 cup chicken stock
  • 1⁄2 cup dry white wine
  • 1 cup light cream
  • 1⁄4 tsp. nutmeg
  • 1 tsp. chopped fresh thyme
  • Salt and black pepper


  • Wipe the mushrooms with a damp cloth and chop. Peel and dice the parsnip and carrot. Peel and mince the garlic.
  • Melt the butter over medium heat in a medium-sized saucepan. Add the garlic and cook until browned. Add the carrot, parsnip, and 1⁄2 of the mushrooms.
  • Add the chicken stock, white wine, and cream to the pan. Bring to a boil. Stir in the nutmeg and the thyme. Reduce the heat to low and simmer gently, covered, until the vegetables are tender (30 to 35 minutes).
  • In a blender or food processor, purée the soup. Season with salt and pepper.
  • In the saucepan, heat 1 tablespoon butter over medium heat. Sauté the remainder of the chopped mushrooms until they are softened. Sprinkle over the soup and serve.