Cooked with fresh vegetables and mushrooms, this cream of mushroom soup is thickened with a roux, the copious amount of butter providing a decadent richness. That scares you? Don’t let it. Butter is natural and you should choose it over margarine and vegetable oils that are loaded with additives.
This is an updated cream of mushroom recipe. The old one, published in August 2006, is on page two of this post. It was good but this is better. White button, Swiss brown, portobello, shiitake or straw mushrooms can be used. Several mushroom varieties may even be combined.
This recipe takes more time and effort to cook but the result is worth the waiting and the additional work. Sweating the vegetables until they soften draws out all their flavors and natural colors. For added richness, pour in a little cream over the bowl of soup just before serving.
Real cream of mushroom soup
- 4 tablespoons butter (you might want to try herbed butter)
- 1/3 cup chopped white onion
- 1/3 cup chopped carrot
- 1/3 cup chopped celery
- 1/2 teaspoon minced garlic
- salt and pepper
- 1 cup chopped mushrooms
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 to 3 cups full cream milk
- 2 to 3 cups chicken broth
- cream and parsley to garnish
Heat the 4 tbsps. of butter in a pan. Sweat the onion, carrot and celery with a little salt and pepper until softened, about 10 minutes. Add the garlic and mushrooms. Cook, stirring, for another minute. Take the pan off the stove and keep warm.
In a large thick-bottomed pot, make a blonde roux. Add the vegetables to the roux including any liquid from the first pan.
Stir together the milk and broth. Pour into the pan little by little, mixing as you pour. Note that the soup thickens as it cools so what might look like a thin soup at this point may not be too thin at all after you remove the pot from the stove.
Taste the soup and add more salt and pepper, as needed.
When the soup reaches a gentle boil, set the heat to the lowest setting and simmer the soup for 10 to 15 minutes. Stir occasionally, scraping the bottom of the pan. It's a good idea to taste the soup every time you stir and adjust the seasonings, if needed.
Ladle hot soup into bowls, pour in a little cream and sprinkle in a bit of chopped parsley. Serve hot.
The old recipe is on page 2.