I just made some mushroom soup; 20 oz of crimini mushrooms, some chopped onion, about a quart of organic in the box chicken stock and a little bit of half and half. Came out tasting great, but the color- kind of a brownish grey is a put off. I carmelized the onions and the mushrooms, thinking it would be a lot browner, but it didn’t
Anyone got suggestions?
That’s why the color “mushroom” is a brownish gray.
One website I saw said you need to scrape the gills off the mushrooms before using, or they’ll give it a nasty color. Did you notice any gills? (Ick)
You could just not look at it, I suppose? Sprinkle a lot of croutons on top so it’s disguised?
Use some Bovril?
Here’s a recipe from Lauren Groveman’s Kitchen that has a picture of really nice, yummy-looking, toasty-brown mushroom soup using beef stock.
Gills are the dark stuff underneath the mushroom cap itself. Hmmm… I used chicken stock which “neutral” in color. Didn’t have any beef stock to try. Maybe next time. I’d assume it would be more brown like the picture.
That’s not from “Laurel’s Kitchen.” LK is a vegetarian cookbook! The chef for this one is “Lauren.”
Redwolf
Caught me red-handed! I apologize for any upset this has caused you, Red. Lord forbid I should cast a shadow on vegetarianism!
I corrected the original post. Since you copied it into your’s, I can’t change it there. That’s ok, though. It’s perhaps best that people realize I have flaws.
A little paprika would make it a richer colour.
One reason your soup came out lighter than you wanted is the cream. I have an old cookbook called “Mushroom cookery” from the 40’s that I picked up in a used bookstore. I tried the cream of mushroom soup and found I liked it better before I put the cream in. Now I add a little corn starch instead of cream, and I like it much better. It’s a nice rich brown color, too.
It’s possible to darken it up by blackening the onions, but they’ll overwhelm the mushroom flavor and completely change the character of the soup if you blacken them. I do a kind of pancakes stuffed with a mushroom sauce made with blackened onions. It’s very tasty but I wouldn’t want to make it into soup.
I made fettucini alfredo with portobella mushrooms once. What an ugly shade of gray that was.
i realized that when I rehydrate Shiitake mushrooms, the water is a nice brown. I shall try that. Maybe tonight since my son’s coming over for dinner.
Looks like I need to go find dried porcinis as well.
I’m not gonna comment on the brown water, but I suspect this is the curse filter striking again, in a very humorous way. 
Probably want to spell them with two i’s.
BTW, fresh shiitakes are entirely different from dried ones. They have a faint horseradish taste. They’d probably make awesome soup.
I suppose we shouldn’t discount the possibilities afforded by . . . food coloring. 
Mild Paprika. Same-same.
OOPS- fixed Shiitake- who knew???
I don’t care what color it is. It sounds delicious!