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You are here: Home / Soup Bowl / Cream of Mushroom Soup

Cream of Mushroom Soup

Connie Veneracion
Cooked with homemade chicken bone broth, and fresh vegetables and mushrooms, this cream of mushroom soup is thickened with a roux, the copious amount of butter providing a decadent richness.
Cream of Mushroom Soup
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine International
Servings 6 people

Ingredients
  

  • 6 tablespoons butter divided
  • ⅓ cup chopped white onion
  • ⅓ cup chopped carrot
  • ⅓ cup chopped celery
  • ½ teaspoon minced garlic
  • salt
  • pepper
  • 1 ½ cups chopped button mushrooms
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 to 3 cups full fat milk
  • 2 to 3 cups chicken bone broth
  • cream to garnish
  • parsley to garnish

Instructions
 

  • Heat the two tablespoons butter in a saute pan.
  • Sweat the onion, carrot and celery with a little salt and pepper until softened, about 10 minutes (see notes after the recipe).
  • Add the garlic and mushrooms. Cook, stirring, for another minute. Take the pan off the stove and keep warm.
  • In a large thick-bottomed pot, make a blonde roux. Melt the remaining butter. Add the flour, all at once, stirring to remove lumps. Cook the roux, stirring occasionally, for about three minutes.
  • Add the vegetables to the roux including any liquid from the first pan.
  • Stir together the milk and broth. Pour into the roux little by little, mixing as you pour. Note that the soup thickens as it cools so what might look like a thin soup at this point may not be too thin at all after you remove the pot from the stove.
  • Taste the soup and add more salt and pepper, as needed.
  • When the soup reaches a gentle boil, set the heat to the lowest setting and simmer the soup for 10 to 15 minutes. Stir occasionally, scraping the bottom of the pan. It’s a good idea to taste the soup every time you stir and adjust the seasonings, if needed.
  • Ladle hot soup into bowls, pour in a little cream and sprinkle in a bit of chopped parsley. Serve hot.

Notes

Sweating the vegetables until they soften draws out all their flavors and natural colors. For added richness, pour in a little cream over the bowl of soup just before serving. 
Cream of Mushroom Soup Garnished with Parsley
Keyword Mushrooms
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