Cream of Mushroom Soup
I’m counting down the days until cooler weather arrives. Just a couple more days and the temperatures will be dropping into the 60s and 70s (Fahrenheit). September 22nd (Autumn Equinox) officially ushers in sweater weather, pumpkin spice, soup and all things Fall!
A favorite soup of mine to make is Cream of Mushroom soup. You can use white button mushrooms, baby bellas, chanterelles, etc. I typically use a combination.
This is a pretty easy recipe to make. Clean and slice your mushrooms and set aside. I typically slice them a little thicker since they will get blended with the immersion blender at the end.
In a large pot, sauté the onions, celery, leek and mushrooms in the butter until tender. Add the seasonings and mix thoroughly.
Sprinkle the flour over the mixture to create a roux. Do not let it brown.
Add the chicken broth, beef broth, vermouth or white wine. Stir to mix thoroughly.
Bring to a simmer and cook until the vegetables are tender. 15-20 minutes. Remove from the heat and puree the soup.
Return the pureed soup to the heat. Bring to a simmer and add the heavy whipping cream. Stir to mix. Taste and adjust the seasonings as needed.
Remove from heat. Ladle into soup cups or bowls and serve immediately. Garnish: Saute 3 oz of sliced mushroom and a dollop of sour cream (optional).
If you like my Cream of Mushroom Soup recipe, please leave a comment and let me know what you think. If you made it, post your wonderful images on Instagram and tag me. Don’t forget to subscribe and you will be emailed each time I post a new recipe.
Cream of Mushroom Soup
A perfect bowl of Cream of Mushroom soup. You can use white button mushrooms or be adventurous by adding in some baby bella, crimini, porcini, or even chanterelle mushrooms.
Ingredients
- 6 tablespoons butter
- 1 medium onion, medium dice
- 2 celery ribs, sliced
- 1 leek, sliced and rinsed
- 2 pounds mushrooms, sliced
- 1/2 teaspoon crushed dried parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried dill
- 6 tablespoons flour
- 32 ounces low-sodium chicken broth
- 16 ounces beef broth
- 1/4 cup dry vermouth or white wine
- 1 cup heavy whipping cream
- 1/2 cup sour cream (optional)
Garnish- 2-3 ounces mushroom, sliced
Directions
- Step 1 Clean and slice your mushrooms and set aside.
- Step 2 In a large pot, sauté the onions, celery, leek and mushrooms in the butter until tender. Add the seasonings and mix thoroughly. Sprinkle the flour over the mixture to create a roux. Do not let it brown.
- Step 3 Add the chicken broth, beef broth, vermouth or white wine. Stir to mix thoroughly.
- Step 4 Bring to a simmer and cook until the vegetables are tender. 15-20 minutes.
- Step 5 Remove from the heat. Puree the soup.
- Step 6 Return the pureed soup to the heat. Bring to a simmer and add the heavy whipping cream. Stir to mix. Taste and adjust the seasonings as needed.
- Step 7 Remove from heat. Ladle into bowls and serve immediately.
Garnish: Saute 3 oz of sliced mushroom, parsley and a dollop of sour cream (optional).
