Recipes · Soups & stews
Cream of Mushroom Soup
AI-written · not yet kitchen-tested
The flavor is made in the pan: button mushrooms release water first and only brown once it has evaporated. So cook them in two batches, do not salt too early and do not stir constantly. Part of the mushrooms stays sliced as a garnish.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 600 g (1.3 lb) cremini mushrooms brushed clean, sliced 1/8 inch (3 mm) thick
- 2 tbsp canola oil 1 tbsp for each batch of mushrooms
- 30 g (1.1 oz) butter
- 1 onion finely diced
- 1 clove garlic minced
- 4 sprig thyme leaves stripped from the stems
- 1 tbsp all-purpose flour heaping
- 700 ml (3 cup) vegetable broth hot; check the label for allergens
- 150 ml (5.1 fl oz) heavy cream
- 1 tsp lemon juice
- 0.5 bunch flat-leaf parsley finely chopped
- salt to taste
- black pepper to taste
Method
- Clean the mushrooms with a paper towel or a soft brush and do not wash them, or they soak up water. Trim dry stem ends and slice the mushrooms 1/8 inch (3 mm) thick. Dice the onion and mince the garlic.
- Heat 1 tablespoon of the oil in a large pan over high heat. Add half of the mushrooms and cook for 8 to 10 minutes, turning only now and then, until the released water has evaporated and the slices are golden brown. Remove them and cook the second half the same way with the remaining oil.
- Set aside about 3 1/2 ounces (100 g) of the browned mushrooms for garnish. Melt the butter in a 3-quart (3-liter) pot over medium heat, cook the onion for 3 minutes until translucent, then add the garlic and thyme for 1 minute. Add the remaining mushrooms, dust with the flour and stir for 1 minute.
- Pour in the hot broth, stirring so no lumps of flour form. Bring to a boil and simmer over low heat for 10 minutes.
- Take the pot off the heat and blend the soup with an immersion blender; a few mushroom pieces may remain. In a countertop blender, work in small batches, fill it no more than halfway and leave the lid opening uncovered with a towel over it. A tightly closed lid cannot hold back the steam.
- Stir in the cream and lemon juice, season with salt and pepper and warm for 2 minutes without boiling. Reheat the reserved mushrooms briefly in the soup, divide among bowls and sprinkle with parsley.
Tip: The pan has to be big and hot. If the mushrooms pile up, they steam and turn gray instead of brown.
Tip: Cremini mushrooms have more flavor than white ones. You can replace part of them with mixed wild mushrooms.