Cream of Mushroom Soup
Cream of mushroom soup is a classic French dish with a delicate flavor and velvety consistency. The combination of fresh and dried mushrooms gives the soup a rich flavor.
Ingredients
- 500 gfresh mushrooms
- 20 gdried mushrooms
- 1 onion
- 2 clovesgarlic
- 4 tbspbutter
- 1 literchicken or vegetable broth
- 1 mediumpotato
- 1 cupcream
- 2 sprigsfresh thyme
- to tastesalt and freshly ground black pepper
1 cup = 240 ml
Method
- Soak the dried mushrooms in warm water for 30 minutes. Drain, squeeze and chop finely.
- In a large saucepan, melt butter over medium heat. Sauté the onion and garlic until soft, about 5 minutes.
- Add the fresh and dried mushrooms and thyme. Sauté for another 5 minutes, stirring.
- Pour in the broth and add the potatoes. Bring to a boil, then reduce heat and simmer over low heat for about 20 minutes.
- Remove from heat and discard the thyme sprigs. Purée the soup with a blender until smooth. Return to the pot, add the cream and stir. Heat through but do not bring to a boil. Season with salt and pepper. Garnish with fresh herbs, croutons or a splash of olive oil.
FAQ
The main cause of wateriness is that the mushrooms weren't sautéed long enough to drive off their liquid. Always fry mushrooms in batches over high heat without a lid until all the moisture evaporates and a golden crust forms — this takes 8–12 minutes. Then add flour and cook another 2 minutes: it binds the starch. If the soup is already cooked and thin, simmer uncovered for 10–15 minutes to reduce it, or stir in a few tablespoons of heavy cream and blend again.
Mixing is not only possible but recommended — combinations create depth of flavor. Best base: champignons (neutral, lots of flesh) plus a handful of dried porcini (add the soaking water to the soup — it's pure umami). Oyster mushrooms add a delicate anise note, chanterelles a bright fruity tone. Portobello makes the soup darker and more savory. Using only champignons gives a mild soup — add at least a handful of dried mushrooms to boost the flavor.
Coconut cream is the most satisfying substitute with a neutral flavor. Whole milk works but gives a thinner soup — add more flour or potato for texture. Greek yogurt can be added at the very end at no higher than 70°C, otherwise it will curdle. Cashew cream (soaked cashews blended with water) is an excellent vegan option. For a dairy-free diet version: blend in cooked potato or white beans — they provide creaminess without the fat.
Gray color is the result of cooking without proper sautéing first. Golden-brown color comes from caramelized mushrooms: fry over high heat and don't stir too often — let a crust form. Add a teaspoon of soy sauce or Worcestershire sauce while sautéing: they deepen both the color and the flavor. A pinch of thyme helps too. Avoid prolonged boiling after adding cream — it lightens the soup and makes it greyer.
Classic toppings: sliced fresh mushrooms sautéed in butter, garlicky croutons or a drizzle of truffle oil, grated Parmesan, fresh thyme, a swirl of cream in the center of the bowl. Less conventional options that work: crispy bacon or prosciutto, fried chickpeas, a few drops of truffle oil. Sourdough white bread or a baguette pairs perfectly with the soup. If the soup is light, add pieces of toasted bread (focaccia or flatbread) directly in the bowl.
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Comments (1)
Season this cream of mushroom soup in stages, not all at once. I add salt three times: when the fresh mushrooms goes in, halfway through cooking, and a final adjustment right before serving. Each addition builds on the last.