Cream of Mushroom Soup
Cream of mushroom soup sautees sliced button mushrooms in butter and olive oil for eight to ten minutes until the moisture evaporates and the mushrooms develop a deep brown color, then builds the soup with a flour roux, chicken stock, and heavy cream. Onion and garlic sauteed beforehand establish an aromatic foundation, and dried thyme adds an earthy herb note that complements the mushrooms. Cooking the flour for one minute before gradually whisking in stock prevents lumps and creates a smooth base. Adding cream at the end and simmering briefly rounds out the flavor with richness. Blending only half the soup produces a texture that is both velvety and chunky.
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Instructions
- 1
Thinly slice the mushrooms, finely dice the onion, and mince the garlic.
- 2
Heat butter and olive oil in a pot over medium heat, then saute onion and garlic for 2-3 minutes until fragrant.
- 3
Add mushrooms and thyme, and cook for 8-10 minutes until moisture evaporates and the mushrooms brown.
- 4
Stir in flour and cook for 1 minute to form a roux, then gradually add chicken stock while whisking to avoid lumps.
- 5
Bring to a simmer, lower the heat, and cook gently for 10 minutes to develop flavor and thickness.
- 6
Add heavy cream, simmer for 2-3 more minutes, then season with salt and black pepper to finish.
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