Cream of Mushroom Soup
Small yield recipe — double it up if you have room in the freezer
Servings
2generous servings
Servings
2generous servings
Ingredients
  • 2Tbsp Butter, or oil
  • 1 Shallot, finely diced
  • 2cups Chopped or Sliced Mushrooms
  • 2cups Chicken or Vegetable Broth
  • 1 Tbsp Rice flouror more, as needed
  • 1 – 2Tbsp Water
  • 1/4cup Heavy (whipping) cream
  • Salt or Soy Sauceto taste
  • Black pepperto taste
  • Optional Dry sherry, fresh herbsto 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.