Cream of Mushroom Soup

This can be enjoyed on its own, and if thickened, it can also be used as pasta sauce.


May 27, 2010 | By American Hospitality Academy
Cream of Mushroom Soup
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at a glance

Main Ingredient

Vegetables

Type

Soup

Preparation Time

00:00:00


Date Published

May 27, 2010

This versatile soup recipe can be enjoyed on its own, but adding cooked chicken to it makes it a hearty dish as well. If thickened, it can also be used as pasta sauce.

30g butter
30g onion, brunoise
55g fresh mushrooms, brunoise
          (Click to see How to Clean Fresh Mushrooms Properly)
15g all-purpose flour
300ml chicken stock
90ml hot milk
50ml heavy cream
salt and pepper, to taste
finely chopped parsley as needed
optional garnish: 15g mushrooms, brunoise; 8g butter

(See demonstration of procedures for this soup recipe in the gallery below)

Heat the butter in a heavy saucepot over moderate heat.

Add the onions and mushrooms. Sweat the vegetables without letting them brown.

Add the flour and stir make a roux. Cook the roux for a few minutes but do not brown.

Gradually beat in stock. Bring to a boil, stirring with a whip as it thickens.

Simmer until vegetables are very tender. Skim the soup carefully. Pass the soup through a food mill or use a blender to puree. If you don't have a blender, chop the vegetables finely. You may pass the pureed soup through a fine china cap or through a cheesecloth if you want it smooth, or you may leave it as is for a chunky or more rustic soup.

Add enough hot milk to bring it to the proper consistency. Heat soup again, but do not let it boil. Season to taste.

Garnish with cream and mushrooms sauteed in butter (optional). Top soup with parsley.

Check out our Kitchen Glossary for over 350 cooking terms!




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