Cream Of Mushroom Soup Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp paper towel and slice. Reserve about 1/2 cup of the sliced mushrooms to finish as a garnish; set aside.

Heat a large heavy-bottomed pot over medium-high heat. Add 2 tbsp butter and 1 tbsp olive oil. When the butter foams, add the remaining sliced mushrooms (not the reserved 1/2 cup) in a single layer. Let cook undisturbed 3–4 minutes to brown, then stir and continue until deeply browned, about 4–5 more minutes. This develops flavor.

Add the chopped onion and cook, stirring, until translucent, about 5 minutes. Add the minced garlic and thyme and cook 30–60 seconds until fragrant.

Sprinkle 2 tbsp all-purpose flour over the mushroom mixture and stir to coat. Cook 1–2 minutes to remove the raw flour taste, stirring so it browns slightly but does not burn.

Slowly pour in 4 cups chicken stock while whisking or stirring to avoid lumps. Bring the mixture to a gentle simmer and cook 10 minutes to allow flavors to marry and to thicken slightly.

Using an immersion blender, puree the soup in the pot until mostly smooth with some texture. Alternatively, carefully transfer soup in batches to a blender and blend until smooth, then return to the pot.

Stir in 1 cup whole milk and 1 cup heavy cream. Warm gently over low heat — do not boil — for 5–7 minutes until the soup is heated through and slightly thickened. Taste and add 1 tsp soy sauce or Worcestershire, 1 tsp salt and 1 tsp freshly ground black pepper. Add 1 tsp lemon juice if using to brighten the flavors. Adjust seasoning to taste.

If you prefer part of the soup to have mushroom bits, reserve a few tablespoons of the browned mushrooms from earlier and stir them back in now.

For a smooth, silky finish, scoop 1 cup of the finished soup into a blender and blend until ultra-smooth, then stir back into the pot. Alternatively, keep texture by stirring in the reserved 1/2 cup sautéed mushrooms.

Ladle soup into bowls and sprinkle with chopped fresh parsley and the reserved sautéed mushroom pieces.

Preheat oven to 400°F (200°C) or set oven broiler on high with rack 6 inches from heat.

In a small bowl, combine 4 tbsp softened butter, 1 grated garlic clove, 1/4 tsp salt and 1 tsp olive oil. Mix until smooth.

Spread garlic butter evenly on one side of each bread slice. Place slices buttered-side up on a baking sheet.

Bake in the preheated oven until edges are golden and butter has melted, 6–8 minutes, or broil 1–2 minutes watching closely to avoid burning. If you like crispier toast, flip and toast briefly on the other side.

Serve garlic toast warm alongside bowls of soup.