Cream of Mushroom Soup

Cream of Mushroom Soup is a rich, creamy soup made with mushrooms, onions, garlic, and herbs simmered in a flavorful broth and finished with cream. The mushrooms are typically sautéed with onions and garlic until tender, then blended or left in chunks, depending on the desired texture. The base is thickened with flour or a similar agent, creating a smooth consistency, and cream or milk is added for a luscious, velvety finish.

This soup can be enjoyed on its own as a comforting starter or main dish, and it’s often used as a base in various recipes, such as casseroles or sauces. Variations may include additional ingredients like thyme, rosemary, or sherry for added depth, and it pairs well with crusty bread or croutons for an extra touch of texture.

Ingredients

1. Olive Oil – 10g, for sautéing the mushrooms
2. Butter – 5g, for a rich, buttery flavor
3. Flour – 5g, to thicken the soup
4. Mushrooms – 60g, sliced, for an earthy, savory base
5. Onion – 10g, finely chopped, to add sweetness
6. Garlic – 5g, minced, for a hint of depth
7. Celery – 5g, diced, for additional flavor
8. Salt – To taste
9. Vegetable Stock – 200ml (approx.), for a flavorful soup base
10. Black Pepper – To taste
11. Cream – 50g, for a smooth, velvety finish

Method

1. Sauté the Mushrooms
   Heat the olive oil over medium-high heat in a thick-bottomed pot (5-6 quarts). When the oil is hot, add the sliced mushrooms. Sauté until the mushrooms are lightly browned and have released most of their moisture, about 5-7 minutes.
2. Add Onions and Garlic
   Reduce the heat to medium and add the minced onions and garlic to the pot. Stir well and cook for about one minute, until the onions soften and the garlic becomes fragrant.
3. Prepare the Roux
   Add the butter to the pot, allowing it to melt. Sprinkle in the flour and stir well, cooking the mixture for about a minute to remove the raw flour taste. This forms a roux, which will thicken the soup.
4. Add Stock and Simmer
   Pour in the vegetable stock and add salt, black pepper, and dried thyme (if desired). Increase the heat to medium-high, bring the soup to a gentle simmer, and cook uncovered for about 10 minutes. This allows the flavors to blend and the soup to thicken.
5. Blend the Soup
   Use an immersion blender to puree the soup directly in the pot, or transfer it in batches to a standing blender. Blend until smooth. If the soup is too thick, add a bit more stock or water to achieve the desired consistency.
6. Finish with Cream and Seasoning
   Return the soup to the pot, then whisk in the cream for a rich, silky texture. Taste and adjust with additional salt and black pepper as needed.

Adjust Consistency and Seasoning:

• Thickness: If the soup is too thick, add a little water or additional vegetable stock to reach your desired consistency.
• Creamy Finish: Whisk in the cream (heavy cream for a richer taste or coconut milk for a vegan option) and black pepper.

6. Final Touches:

• Taste and adjust salt and pepper to your preference.
• Optional Garnish: Consider garnishing with a drizzle of olive oil, fresh herbs like thyme or parsley, a sprinkle of chili flakes for a touch of heat, or roasted vegetables.

Serve: Enjoy this creamy mushroom soup on its own or with a side of crusty bread for a satisfying meal.