Recipes > Cream of Mushroom Soup
- Serves: 4 to 6
- Active Time: 45 mins
- Total Time: 45 mins
- Views: 50,822
- Success Rating: 90% (?)
Steps
Step 1: Preparing Your Mise en Place
- 3/4 cup onions
- 2 cloves garlic
- 6 cups mushrooms
- 4 tbsp oil or butter*
- 4 tbsp all-purpose flour
- 4 cups liquid**
- 1/4 cup dry sherry
Method
To prepare your mise en place, finely dice the onions and emince the garlic.
Clean the mushrooms and slice into 1/4" -inch pieces. Set aside.
Measure out the butter, sherry, flour and liquid. Set aside.
*Note: The fat can be either oil, butter or non-dairy butter.
**Note: The liquid can be vegetable stock, milk or even non-dairy milk.
Step 2: Making & Serving the Soup
- sea salt (to taste)
- freshly ground black pepper (to taste)
- 1/2 cup cream (optional)*
- garnish (optional)
Method
To make the soup, melt the butter in a medium-sized pot over medium-high heat. Add the onions along with a pinch of salt. Saute until the onions are golden.
Turn up the heat and add the mushrooms along with another pinch of salt and some pepper. Saute the mushrooms until they release their moisture. Cook until they are browned. Add the garlic and saute for 30 seconds or so to release its aroma. Deglaze with the sherry.
Next, singer with the flour and stir to combine. Temper in the liquid, a bit at a time. Turn the heat up to medium and bring the soup to a simmer. Stir often to make sure the bottom does not scorch. Simmer the soup until the mushrooms are tender. Season to taste.
If serving the soup as is, you can finish it by tempering in the cream (optional).
*Note: For plant-based, either omit the cream or use a non-dairy substitute. Alternatively, you could add a bit of Cashew Sour Cream to finish.
Alternatively, if you choose to blend the soup, transfer it to a blender and blend until smooth. You may need to do this in batches. Return the soup to a clean pot and bring just to a simmer. Season to taste with salt and pepper and temper in the cream, if using.
Serve in warmed bowls.
Note: Items such as sautéed mushrooms, croutons or a drizzle of truffle oil would go well with this soup.
17 Comments
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I'm roasting prime rib for the first time, but would like to also serve this soup as an appetizer. Is it ok to make this one day in advance? If so, what is the best method to reheat? -
Arianna, The short answer to you question is 'Yes, the mushroom soup keeps well in the fridge overnight'. However...somehow the idea of a mushroom soup as an appetizer to a prime rib dinner just feels wrong to me. I know that with every spoonful of the soup, I'd be wishing I was enjoying those mushrooms on the prime rib instead! I might suggest French Onion Soup (recipe at http://rouxbe.com/recipes/2370-french-onion-soup/text ) and a Caesar Salad. Instead of making soup with the mushrooms, saute them in butter and garlic, and serve as a side with the prime rib. Don't forget to have some Horseradish available as well. The French Onion soup can also be made a day ahead of time, and then reheated, and grilled with the baguettes and cheese just before serving. The extra time in the fridge allows the flavours in the soup to blend marvelously. That is true with almost any soup. Just my 2cents worth. :) -
Fantastic!!! Does deglazing with white wine cause a bitter flavour to be produced? -
Deglazing with white wine shouldn't cause a bitter flavour. If anything gets burnt, you will get a bitter flavour upon deglazing. Lower your heat a little to prevent burning of the onions or mushrooms. Be sure to add the garlic just before deglazing, or the garlic will also become bitter. This seems like a good place to say that my favourite side dish is button mushrooms, sauted in butter and a splash of white or red wine, (depending upon the meat being served) to deglaze the pan. So, your choice of white wine, red wine, sherry, or whatever.. is really up to your flavour preferences. I am a non-drinker, and don't even like the smell of wine, but the flavour it adds to gravies, sauces and soups is incredible. Most of my friends are also non-drinkers so I just call it my 'secret ingredient' and keep them guessing as to why my food tastes so good. Yum!
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One of the instructions in the recipe instructed us to "singer" ("Next, singer with the flour and stir to combine."). What is this? Was this described in another lesson, and I missed it, or is it a typo? Thanks!
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Singer means to sprinkle with flour. Here is a drill-down that called "What is Singer?" that goes into a bit more detail. Cheer! -
Thanks, Dawn! Sorry about that - I don't know why I couldn't find it on the site!
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I have tried making cream of mushroom soup using a different recipe and it always somehow lacks that earthy mushroom flavour. Maybe I''ll have better luck with this one. But there's a small question. I have some very nice wild dried mushrooms. It's a local variety similar to porcini. Can I make this soup using those? How do I go about this?
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Certainly you can use the dried wild mushrooms you have. As for how to use them, simply follow the recipe, but instead of using dried porcini mushrooms, re-hydrate your wild mushrooms instead. Depending on how many and which kinds of wild mushrooms you have, you may not need the Chanterelle mushrooms in the recipe. Cheers!
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I chose to blend the soup and the texture became "mushy", kind of like a light batter. If I want to have a cream-like texture, should I replace some of the milk with stock/water? -
Yes, perhaps next time try using a bit of water or stock for part of the milk. You could also thin the soup down afterwards with a bit of water or stock. Be sure to watch the lesson on "How to Make Roux-Based Soups" as this will provide you with even more information. Cheers!
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And by saying "singer" rather than sprinkle it's the staffs pretentious way of reminding us, they know more than we do.
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This is a very easy soup to prepare. I made it this afternoon for lunch and added about 1/2 cup of brie cheese at the end and used the emersion blender to combine the melted cheese. My family loved it. My daughter makes a brie and mushroom soup that has about 2x the fat (more butter and cream instead of stock). The taste of this soup is very close and it is less caloric, and equally satisfying. For service I shreaded a little parmigiano reggiano on top. Next time I make this soup I will hold a 1/2 cup of mushrooms to be sliced and saute in butter and bake some small garlic croutons to be added to the soup before serving.
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Hi everyone! I wanted an advice: I want to make a peas veloutè, but I want it to be very green and not too liquid. For the liquid part I just need to be careful with the amount of stock (or just let it reduce more), but I have no idea on how to get it very green. Do you have some advice for me? Thank you very much :)
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Hi Antonino, You could try pureeing the peas, adding just enough liquid to make it the consistency you are looking for, and use that mixture as the liquid to add to the roux to make the velouté sauce. Give it a try, what do you have to lose? Cheers, Sandy -
Hi everyone. The ingredients specify onions but the picture looks like green onion or something similar. Can you confirm the recipe is correct with onions? Also, what type of mushrooms do you recommend? -
Rouxbe Staff
Hi Jim, the recipe is correct. Start with white mushrooms or crimini mushrooms. Then, go on to experiment from there...! ~Eric
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