Much more mushroom-y than anything in a can.

For variations on this basic soup, please refer to the full blog posting,  by clicking here.

Cream of Mushroom Soup
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Print Recipe
Small yield recipe -- double it up if you have room in the freezer
Servings
2 generous servings
Servings
2 generous servings
Cream of Mushroom Soup
BigOven - Save recipe or add to grocery list
Print Recipe
Small yield recipe -- double it up if you have room in the freezer
Servings
2 generous servings
Servings
2 generous servings
Ingredients
  • 2 Tbsp Butter, or oil
  • 1 Shallot, finely diced
  • 2 cups Chopped or Sliced Mushrooms
  • 2 cups Chicken or Vegetable Broth
  • 1 Tbsp Rice flour or more, as needed
  • 1 - 2 Tbsp Water
  • 1/4 cup Heavy (whipping) cream
  • Salt or Soy Sauce to taste
  • Black pepper to taste
  • Optional Dry sherry, fresh herbs to taste
Instructions
  1. In a 3-quart/litre saucepan, sweat shallot in butter or oil until translucent.
  2. Add mushrooms. Continue cooking over medium heat until mushrooms have given off their liquid, and it has evaporated.
  3. Reserve about 1/3 mushrooms. Set aside.
  4. Add broth. Simmer about 20 minutes.
  5. Puree mushroom mixture with an immersion blender, or in a blender or food processor. Return to the saucepan. Bring to a simmer.
  6. Make a slurry with the rice flour and water. Add about half the slurry to the simmering soup, stirring and cooking until the mixture thickens, about 3 minutes. If a thicker soup is desired, add more slurry.
  7. Stir in cream. Add reserved mushrooms. Reduce heat to very low from this point forward.
  8. Taste. Adjust seasoning with salt or soy sauce, and black pepper. Add 2 Tbsp dry sherry, if desired, and fresh herbs such as parsley or tarragon to taste, or dried herbs such as Herbes de Provence. Allow time for dry herbs to re-hydrate to release their full flavor.
  9. Soup may be stored in the refrigerator for up to one week, or in the freezer for up to 6 months.