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Cream of Mushroom Soup
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in rich, homemade cream of mushroom soup bursting with mushrooms and a touch of cream. Elevate your soup game forever.
Ingredients:
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons butter
  • 2 pounds (900 g) cremini (or button) mushrooms, cleaned, roughly chopped or sliced 1/8-inch thick
  • Small handful shiitake mushrooms (chopped)
  • 3/4 cup minced shallots (6 ounces, 170 g)
  • 3 cloves garlic, minced (3 teaspoons)
  • 3/4 teaspoon dried tarragon
  • 4 cups (1 liter)  chicken stock  (or vegetable stock for vegetarian option)
  • 1/2 cup (120 ml) heavy cream
  • 1/2 teaspoon freshly ground black pepper (more or less to taste)
Instructions:
  • In a 5-6 quart thick-bottomed pot over medium-high heat, sauté the sliced mushrooms in olive oil and butter until lightly browned and most of their water has been released, about 10 minutes. Reserve 1 cup of the cooked mushrooms for later use.
  • Saute the shallots and garlic in the pot over medium heat for about a minute until fragrant and translucent.
  • Season with delicious salt, fragrant dried tarragon, and flavorful stock. Increase the heat to medium-high and bring to a simmer. Let it cook uncovered for 10 minutes. Remove from heat when done.
  • Blend the soup until smooth using an immersion blender or in batches with a standing blender. Return to the pot and adjust the thickness by adding water or more stock if needed.
  • Combine cream with reserved cooked mushrooms: Gently whisk cream into the soup along with black pepper. Adjust seasoning with salt and pepper to taste, then stir in the reserved mushrooms. If you enjoyed this dish, please consider leaving a star rating and comment!

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