Cream of Mushroom Soup
Quick answer
The preparation of cream of mushroom soup begins by sautéing chopped onion and minced garlic to establish a fragrant aromatic foundation for the dish.
What makes this special
- Mushrooms saute until all moisture evaporates and browning deepens before cream and stock finish the blended soup.
- Sauteing mushrooms 8-10 minutes until deeply browned drives off moisture and builds earthy umami
- Toasting flour 1 minute before adding stock prevents raw starch taste and lumps
Key ingredients
Core cooking flow
- 1 Wipe 300 g button mushrooms with a paper towel, then slice them thinly.
- 2 Melt 30 g unsalted butter with 1 tablespoon olive oil in a pot over medium heat.
- 3 Add the sliced mushrooms and 1 teaspoon dried thyme, then raise the heat to medium-high.
The preparation of cream of mushroom soup begins by sautéing chopped onion and minced garlic to establish a fragrant aromatic foundation for the dish. Once these aromatics have softened, sliced button mushrooms are added to a mixture of butter and olive oil. These mushrooms are cooked for a duration of eight to ten minutes, a process that continues until their internal moisture has fully evaporated and the slices have taken on a deep brown color. Dried thyme is incorporated during the cooking process to provide an earthy herb quality that works in conjunction with the savory profile of the mushrooms. To build the body of the soup, flour is stirred into the fat and cooked for approximately one minute. This step is essential for creating a roux that will thicken the liquid effectively while ensuring the base remains smooth. Chicken stock is then introduced by whisking it in gradually, which prevents the formation of lumps. Heavy cream is added at the final stage of cooking, followed by a brief period of simmering to allow the flavors to combine and the texture to gain its characteristic richness. To achieve the final consistency, only half of the soup is processed in a blender. This technique produces a result that is simultaneously velvety and full of chunky mushroom pieces.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wipe 300 g button mushrooms with a paper towel, then slice them thinly.
Finely dice 80 g onion and mince 2 garlic cloves. Do not rinse the mushrooms, or they will release too much water before browning.
- 2Control
Melt 30 g unsalted butter with 1 tablespoon olive oil in a pot over medium heat.
Add the onion and garlic, then cook for 2-3 minutes until the onion looks translucent and the garlic smells fragrant without browning hard.
- 3Heat
Add the sliced mushrooms and 1 teaspoon dried thyme, then raise the heat to medium-high.
Spread the mushrooms across the pot and cook for 8-10 minutes, stirring often, until moisture evaporates and the edges turn deep brown.
- 4Heat
Lower the heat to medium and sprinkle in 18 g flour evenly.
Stir for about 1 minute so the raw flour taste cooks out and the mushrooms look lightly coated, then get the chicken stock ready to add gradually.
- 5Control
Pour in 500 ml chicken stock little by little while stirring constantly to loosen the roux without lumps.
Once it starts to simmer, reduce the heat to low and cook gently for 10 minutes until lightly thickened.
- 6Season
Stir in 150 ml heavy cream and warm for only 2-3 minutes, keeping the soup below a hard boil.
For a smoother texture, blend half the soup, return it to the pot, then season with salt and black pepper.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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