Cream of Mushroom Soup
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.
- 6 tablespoons butter divided
- ⅓ cup chopped white onion
- ⅓ cup chopped carrot
- ⅓ cup chopped celery
- ½ teaspoon minced garlic
- 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
- 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.
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.
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