Cream of Mushroom Soup

Name: Cream of Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs cremini mushrooms, sliced; 1 medium onion, diced; 3 cloves garlic, minced; 4 tablespoons butter; 2 tablespoons Dijon mustard; Fresh thyme sprigs; [approx] 4 cups chicken or vegetable broth; [approx] 1 cup heavy cream; Salt and pepper to taste; 2 tablespoons flour (for roux)

A rich, earthy cream of mushroom soup with fresh thyme and a touch of Dijon.

Total time

45 min

Serves

6

Difficulty

Medium

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As seen on Episode 143

The pantry

kitchen

Essentials · serves 6

2 lbs cremini mushrooms, sliced 1 medium onion, diced 3 cloves garlic, minced 4 tablespoons butter 2 tablespoons Dijon mustard Fresh thyme sprigs [approx] 4 cups chicken or vegetable broth [approx] 1 cup heavy cream Salt and pepper to taste 2 tablespoons flour (for roux)

·

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The preparation

11 steps, about 45 minutes start to finish.

01
Melt butter in a large pot over medium heat.
02
Add sliced mushrooms and cook until browned.
03
Add diced onion and cook until softened.
04
Add garlic and fresh thyme, cook 1-2 minutes.
05
Sprinkle flour over mushrooms for a roux, stir 1-2 minutes.
06
Add Dijon mustard and stir.
07
Pour in broth, bring to a simmer.
08
Cook 15-20 minutes.
09
Use immersion blender to desired consistency.
10
Stir in heavy cream, season with salt and pepper.
11
Heat through and serve.

lightbulb The chef's notes

“Take the time to really brown the mushrooms before anything else goes in. That deep color is where the soup's savory flavor comes from, and crowding the pan just steams out pale, watery mushrooms.”

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