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Friday, October 16

Cream of Mushroom Soup

I know, I know…another soup recipe! Apparently there is a theme to my cooking lately…an unplanned theme, but a good one nonetheless. Tonight I made cream of mushroom soup. This is one of my favorite kinds of soup, and this recipe was perfect.

cream of mushroom soup 1 web

Quick note, all of the soups I shared this week can easily be made vegetarian by substituting in vegetable broth.

Anyway, I’m sure you want the recipe, so here goes! I found it on Simply Recipes…Elise is one of my blogging buddies whom I have had the pleasure of actually spending some time with. She’s a gem. And so is her soup.

Cream of Mushroom Soup
 
Modified from a recipe by Elise Bauer on Simply Recipes – I modified based on what I had in the kitchen tonight, but it was really yummy so wanted to document exactly what I did
Author:
Recipe type: Main Dish, Soup
Ingredients
  • 1 pound regular white mushrooms, cleaned, quartered or sliced (2/3 of my mushrooms were white, ⅓ were mini portobello)
  • 1 tablespoon lemon juice
  • 1tablespoon butter
  • 2 finely chopped shallots (the recipe only called for 2 TBSP…I misread it, but the flavor was actually really lovely with two whole shallots, so there you go!)
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme (I only had about ¼ tsp of thyme left in my shaker, but the soup still tasted great!)
  • ½ bay leaf
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • 2 cups heavy cream
  • 1½ cups chicken broth
  • 4 tsp Wondra (or flour could work) dissolved in 2 Tbsp water
Instructions
  1. Coarsely chop mushrooms and lemon juice in a food processor.
  2. Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
  3. Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
  4. Add flour slurry and simmer for 10 minutes, stirring constantly.

 


17 Comments »

  1. This soup recipe sounds wonderful! With the chilly weather up here in the Sierras, it would be a perfect meal. I love creamed based soups but I don’t make them as often as I’d like to. I’ll have to give this one a try. thanks for sharing.

  2. That sounds so yummy! I love mushrooms and soup!

  3. Looks very good! I will try it someday soon.

  4. I think it’s the turn in the weather. All I’m thinking about lately is soup.

  5. I’m craving soup even though we are having a near 100 degree weekend in Phoenix… on any of these soup recipes, can I freeze the leftovers? If so, how do you recommend reheating? (My kids hate soup, so when I make it, there’s always leftovers!)

  6. christy – that’s a good question! I’m sure the butternut squash soup would freeze no problem. as for this one and the broccoli cheese…since they have cream or half & half…I think they will probably freezer fine, but I would just work gently with them. for any of the soups, I would defrost in the fridge for a day and then reheat at medium-low heat on the stove (the butternut squash soup could probably handle a higher heat)…

    if anyone has any experience freezing soups with cream in them, please chime in! honestly, we’ve always eaten them all up and I’ve never frozen them! 🙂

  7. 7
    Collette

    Uhhh, it doesn’t work that well–more of a texture thing not a taste thing.

  8. Oh! That looks/sounds amazing. I’m definitely coming back to check out all your soup recipes. But right now… I’m… ah… off to get the froyo recipe! You know, because it’s just too hot for soup today. Ahem…

  9. 9
    Jessica

    I love soups – especially to take to work for lunch. Keep posting them!

  10. 10
    Amy J

    This looks yummy and soooo simple. I’ve never heard of Wondra but I’m gonna check it out.

  11. Hi jane! Do you have a good potato soup recipe? I want to make a big batch of it before the baby is born…it feels like it would be nice to have on hand.

    thanks!

  12. 12
    Jane Maynard

    I don’t have one, but this one looks good (and elise has good recipes): http://simplyrecipes.com/recipes/potato_leek_soup/

    also – I just did a little shout out for potato soup recipes on twitter and got these links that look good. gotta love twitter! if I get any more links, I’ll add them to the comments here 🙂
    http://www.thedailygreen.com/healthy-eating/recipes/pale-ale-potato-soup-44022908
    http://www.wasabimon.com/archive/winter-vegetable-soup-with-chorizo-recipe/
    http://www.wasabimon.com/archive/yes-another-potato-leek-soup-recipe/

  13. 13
    Jane Maynard

    here’s another link from a twitter friend! 🙂
    http://bit.ly/17rvGH Look under My calendar under Featured Recipe of The Month. Enjoy!

  14. 14
    Joshua Stackhouse

    I kow the comment I’m responding too wasmadeafew years ago, but I felt it was important to mention this. You really shouldn’t freeze milk. Freezing causes undesirable changes in milk’s texture and appearance which can include splotchiness or graininess. Freezing milk does cause some degree of separation among its components. Skim and low-fat milk freeze (thaw, actually) better than whole milk, as there is less separation. You can shake the thawed milk vigorously or beat it in an electric mixer, but it still will not have the same “mouth feel” as milk that has not been frozen.

  15. 15
    Tiffany

    Hi, can I use beef broth instead of chicken broth? Do you think this will change the flavor of the soup? Will the flavors work? Thanks for sharing the recipe!

    • hmmmmm….I feel like beef broth has a bit of a stronger flavor and it’s darker, which is why I haven’t ever used it. I heard from someone once that when they don’t have chicken of veggie broth handy, they’ll do half water half beef broth. this might be a good approach, you just may need to add a bit more salt to taste. if you try it, let me know how it goes! mushrooms are very delicious on top of beef, so the flavor just might work great in the end 🙂

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