Make our O’Charley’s Wild Mushroom Cream Soup Recipe at home. With our Secret Restaurant Recipe your Wild Mushroom Cream Soup will taste just like O’Charley’s.

Photo by Jinx McCombs

O’Charley’s Wild Mushroom Cream Soup

An O’Charley’s Copycat Recipe

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Print Pin Recipe

O'Charley's Wild Mushroom Cream Soup Recipe

Make our O'Charley's Wild Mushroom Cream Soup Recipe at home. With our Secret Restaurant Recipe your Wild Mushroom Cream Soup will taste just like O'Charley's.

Prep Time25 minutes mins

Active Time30 minutes mins

Total Time55 minutes mins

Course: Soup

Cuisine: American

Keyword: O'Charley's

Yield: 12 Bowls

Ingredients

• 1/16 ounce dried Black Trumpet Mushrooms
• 1/16 ounce dried Wood Ear Mushrooms
• 1 pinch Saffron crushed
• 2 tablespoons Olive Oil
• 6 tablespoons Butter divided
• 1 Onion diced
• 1 Carrot peeled and minced
• 1 - 2 stalks Celery minced
• 1 - 2 cloves Garlic crushed
• 3 1/2 ounces fresh Shiitake Mushrooms stems removed, chopped
• 3 1/2 ounces fresh Oyster Mushrooms chopped
• 6 ounces fresh Baby Portabella Mushrooms chopped
• 2 sprigs fresh Thyme just leaves removed from stems
• Salt and freshly ground Black Pepper to taste
• 1/2 cup Sherry Wine
• 4 cups Chicken Stock
• 4 tablespoons Flour
• 1 pint Heavy Cream
• Reserve a few Shiitake, Oyster and Baby Portabella Mushroom slices, to garnish if desired

Instructions

• Pour 1 cup hot water to a small bowl. Add both dried mushrooms. Soak until softened. Remove mushrooms.
• Drain mushrooms through a cheesecloth, saving liquid and discarding sandy bits.
• Place drained mushrooms on a cutting board and chop roughly. Set aside.
• Place drained hot mushroom water into a small bowl. Add saffron. Stir lightly. Set aside.
• Place a large pot over medium heat. Add olive oil and 2 tablespoons butter.
• When butter has melted and is hot (do not burn or scorch), add onions, carrots, celery, garlic and all mushrooms, fresh and reconstituted. Stir to mix. Season with thyme, salt and pepper, to taste. Saute for about 5 minutes.
• Add sherry. Continue to cook, stirring, until liquid is reduced by 1/2.
• Add chicken stock and liquid reserved from draining mushrooms. Reduce heat slightly and simmer 20 minutes.
• Place another small pot over medium heat. Add 4 tablespoons butter and melt.
• When butter has melted and is hot (do not burn or scorch), add flour. Stir and cook to make a thick paste.
• Whisk in cream. Cook just to warm though.
• Whisk cream mixture into soup.
• Using a hand blender, puree soup to a nice consistency.
• Allow to continue to simmer for about 5 more minutes, stirring so not to burn.
• Serve hot garnished with reserved mushroom slices, if desired.

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Photo of “Lunch – Cream of Wild Mushroom Soup” is by Jinx McCombs and is used by permission under the Attribution-NoDerivs 2.0 Generic (CC BY-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nd/2.0/legalcode. Thank you, Jinx. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.