Here are some tips for making mushroom soup.
When making a mushroom soup you’ll get the best results when the soup has been made with several varieties of fresh wild mushrooms. Porcini, shiitake, chanterelle and hen-of-the-woods are some great examples of mushrooms to look for. For a more intense mushroom flavor, crumble some dry porcini into the soup. I love the flavor of fresh sage with the mushrooms, so make sure you add a few leaves to the soup as well. If the soup is too watery, instead of adding cream try adding some barley or lentils in the last 30 minutes of cooking.