Great Recipes

To Cook And Enjoy In Your Own Home

Servings

Ready In:

45 Minutes

Prep Time:

15 Minutes

Good For:

Lunch, Dinner

Cream of Mushroom Soup

Ingredients

½ stick Butter

3 cloves Garlic, Chopped Fine

1 cup White Onion, Chopped to ¼”

1 stalk Celery, Chopped to ¼”

1 ½ pounds Mushrooms, White or a Medley of Your Favorites, Sliced ¼” thick

4 tablespoons All Purpose Flour

1 quart Chicken Stock

2 Chicken Bouillon Cubes or 1 Tablespoon of Chicken Base

1 cup Heavy Cream

¼ cup Sweet Sherry Wine

¼ teaspoon Thyme (Or 1 sprig of Fresh Thyme)

To Taste Salt & Black Pepper

Step 1

If you choose to garnish the top of your soup with some mushroom slices, hold back about 1 cups worth and sear them in a medium hot fry pan in a tablespoon of olive oil until golden brown on both sides. Reserve these mushrooms for later. Otherwise, use all the mushrooms for the soup base.

Step 2

In a medium-large soup pot, on medium high heat, add the butter, then sauté the garlic, onions and celery for 3 minutes.

Step 3

Add the mushrooms and continue to sauté while stirring often, until the mushrooms are softened and then finally, until the juices have fully reduced.

Step 4

Add the flour and stir in. Cook this mixture for 3 minutes while stirring to prevent the flour from sticking to the bottom of the pot and scorching.

Step 5

Add the chicken stock, chicken bouillon (or base), the thyme, the sherry wine and the heavy cream. Reduce the heat to medium, and stir constantly with a whisk.

Step 6

When the soup comes to a simmer, reduce the heat to low so that it barely simmers and continue to simmer 15 to 20 minutes.

Step 7

If you wish the soup to be a bit thicker, mix together a couple of tablespoons of cornstarch with 3 tablespoons of cold water to make a slurry and add only what you need to thicken it to your liking.

Step 8

Season with salt and pepper to taste.

Step 9

From this point, you can leave the soup as is (chunky), or, you can puree it with a hand-held immersion blender, food processor or blender to whatever state of puree you prefer.

Step 10

Once the soup is finished to your liking, plate up into bowls or cups and add any garnishment of mushroom slices (if you have reserved some) and consider adding any other additional garnishments which could include: sour cream, thin slices of green onion, deep-fried sage leaves or garlic croutons.

Step 1

Step 2

In a medium-large soup pot, on medium high heat, add the butter, then sauté the garlic, onions and celery for 3 minutes.

Step 3

Add the mushrooms and continue to sauté while stirring often, until the mushrooms are softened and then finally, until the juices have fully reduced.

Step 4

Add the flour and stir in. Cook this mixture for 3 minutes while stirring to prevent the flour from sticking to the bottom of the pot and scorching.

Step 5

Add the chicken stock, chicken bouillon (or base), the thyme, the sherry wine and the heavy cream. Reduce the heat to medium, and stir constantly with a whisk.

Step 6

When the soup comes to a simmer, reduce the heat to low so that it barely simmers and continue to simmer 15 to 20 minutes.

Step 7

If you wish the soup to be a bit thicker, mix together a couple of tablespoons of cornstarch with 3 tablespoons of cold water to make a slurry and add only what you need to thicken it to your liking.

Step 8

Season with salt and pepper to taste.

Step 9

From this point, you can leave the soup as is (chunky), or, you can puree it with a hand-held immersion blender, food processor or blender to whatever state of puree you prefer.

Step 10

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A Little Story About This Dish…

One of the most popular soups in America, Cream of Mushroom Soup is a celebration of our heritage of forest foraging.

There are many variations on this theme. Some recipes are fully pureed, while others are more chunky. Some recipes use a broth, such as chicken and or beef, and of course you can make this recipe 100% vegetarian by using a vegetable stock.

Cream is another variable. Some recipes have it, others do not.

Lastly, while most recipes add a wine, we prefer Sweet Sherry over Marsala or a white wine. The choice is yours.

We believe this recipe is a perfect combination of all the BEST things about Cream of Mushroom Soup.

Key Ingredients:

Deliciousness Ahead

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Meet Christian Huerta, Cattleman’s Pit Master

Oct 4, 2024

With family roots, hailing from as far away as Mexico, the Philippines and even Sweden, Cattleman’s Pit Master Christian Huerta, born in San Diego, California, but who now makes...

Great Recipes

To Cook And Enjoy In Your Own Home

Servings

Ready In:

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Good For:

Ingredients

A Little Story About This Dish…

Key Ingredients:

View Our Recipe Library Here

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