Cream of Mushroom Soup

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Cream of mushroom soup is underrated in my opinion. It isn’t famous for curing colds or paring perfectly with a grilled cheese sandwich, and when most people think of it they think of that cold, grey glob that comes sliding out of a Campbell’s can. But homemade cream of mushroom soup is much more delicate and has a much deeper flavor than the canned soup of our childhood. It’s also much easier to make than you would think.

You can still use this cream of mushroom soup in all the recipes you would use a canned version, such as with a roast in the crock pot or in beef stroganoff. But, make sure to make extra if you plan on doing that because you will want to eat a bowl or two of the soup on it’s own once you taste it.

Prep time: 15 minutes

Cooking time: 30 minutes

Recommended to chill overnight before serving

Ingredients

  • About 16 ounces (1 pound) of various mushrooms (not button, use cremini, shitake, baby bella, or portobello)
  • 1 large leek or two smaller leeks, white and light green parts sliced
  • 1 medium yellow onion, diced
  • 1/4 pound (1/2 stick) butter
  • 6 cups stock (chicken, beef, or vegetable¬†will all work)
  • 1 cup white wine
  • 1/4 – 1/2 cup heavy cream
  • salt and pepper to taste
  • chives for garnish – optional

Preparation

Clean the mushroom tops with a wet paper towel. Pull off the stems and set aside. Slice the mushroom caps into 1/4″ slices.

Melt 1 tbsp of butter in a saucepan. Add the mushroom stems and diced onion. Sauté until the onions are soft and translucent. Add the stock and simmer uncovered for 20-30 minutes.

While the stock is simmering, in a large pot melt half the remaining butter and add the leeks. Cook over low until the leeks start to brown. Add the sliced mushroom caps and the remaining butter. Cook for 10-15 minutes, stirring periodically, until the mushrooms are soft and brown. Add the wine and simmer while you strain the mushroom stems and onions from the stock in your other pan. Discard the mushroom stems and onions and pour the stock into the mushroom and leek mixture.

To maximize flavor, pour the soup into an airtight container and refrigerate overnight. If you cannot do this, the flavor will not be as robust but should still be good.

When you are ready to serve, blend the soup for a few seconds to chop up the mushroom pieces. Pour the soup into a pan and heat over medium heat. Add cream, starting with 1/4 cup and working up until you find the consistency and flavor you desire. If the soup is too thin, simmer uncovered to reduce the liquid volume. Add salt and pepper to taste. Serve as is or with a cream swirl and chopped chive garnish.

Categories: Recipes