Cream Of Mushroom Soup Recipe
Make Cream Of Mushroom Soup Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup Base
Mushrooms & Aromatics
Finishing & Garnish
Method
Soup Base
- 1
Prepare base aromatics
In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. When the butter foams, add the diced onion and a pinch of salt and sauté until translucent and just beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 2
Make roux
Sprinkle the 3 tablespoons of all-purpose flour over the softened onions and stir continuously for 1.5–2 minutes to cook the raw flour taste. The mixture should form a light paste and begin to smell nutty but not brown heavily.
- 3
Deglaze and add liquids
Slowly whisk in 1 cup of whole milk until smooth, then gradually add 4 cups of stock while whisking to avoid lumps. Bring to a gentle simmer, stirring frequently, until slightly thickened, about 6–8 minutes. Reduce heat to low and stir in 1 cup heavy cream. Keep at a low simmer — do not boil vigorously once cream is added to avoid curdling.
- 4
Season
Add 1.5 teaspoons salt and 1 teaspoon freshly ground black pepper now, then taste and adjust near the end of cooking.
Mushrooms & Aromatics
- 5
Soak dried porcini (if using)
If using dried porcini, place 1/4 cup in a small bowl and cover with 1/2 cup hot water. Let soak 15 minutes, then strain, reserving the soaking liquid (pour through a fine-mesh sieve or coffee filter) and chop the rehydrated mushrooms. Reserve liquid to add to the soup later (do not use any gritty sediment).
- 6
Sauté mushrooms
In a separate large skillet, heat the remaining 1 tablespoon butter over medium-high heat. Add the sliced cremini and button mushrooms in an even layer (work in batches if needed so they brown rather than steam). Cook, undisturbed, 4–5 minutes until the undersides are browned, then stir and cook another 3–4 minutes until deeply golden and any released liquid has mostly evaporated. Season lightly with a pinch of salt while cooking to help draw out moisture.
- 7
Combine mushrooms with soup
If using, add the chopped rehydrated porcini and their reserved liquid (carefully, leaving any grit behind) to the mushroom skillet. Add the mushrooms and thyme to the pot with the milk/stock/cream mixture. Add the bay leaf. Simmer together on low for 8–10 minutes to meld flavors.
- 8
Optional wine flavor
If using sherry or dry white wine, add 2 tablespoons to the skillet after the mushrooms brown and cook off the alcohol for 1 minute, then add to the soup pot.
Finishing & Garnish
- 9
Blend (texture choices)
Decide on texture: For a smooth cream of mushroom soup, remove the bay leaf and use an immersion blender to purée the soup directly in the pot until silky (stop intermittently to avoid over-heating). Alternatively, transfer in batches to a blender and purée until smooth, then return to the pot. For a chunky version, purée only half the soup and stir back in the reserved mushroom pieces to retain bite.
- 10
Finish seasoning and enrich
After blending, warm gently and adjust seasoning: stir in 1 teaspoon lemon juice (optional) to brighten, taste and add more salt or pepper if needed. Stir in 2 tablespoons chopped fresh parsley and 2 tablespoons extra heavy cream or crème fraîche for extra richness. Remove bay leaf if not already removed.
- 11