Cream of Mushroom Soup (Cream of mushroom soup)

Overview

Cream of mushroom soup is a smooth, earthy soup that is one of the most popular in the United States. Sliced button or chestnut mushrooms are browned in butter with onion and garlic until their liquid has evaporated and they are deeply golden. A little flour is stirred in, then stock is added and the soup simmers with fresh thyme. Part or all of it is blended, and cream is added to make it rich and silky. It is finished with black pepper and a few reserved sautéed mushrooms or fresh herbs on top. Some recipes add a splash of sherry or dried porcini.

History

Mushroom soups have been made in Europe for centuries, but cream of mushroom became an American icon after the Campbell Soup Company introduced its condensed version in 1934. The canned soup became a key ingredient in many classic American dishes, such as green bean casserole and tuna noodle bake. Homemade versions remain a favourite autumn and winter starter.

Main ingredients

Mushrooms, onion, garlic, butter, cream, thyme. The soup is built on vegetable or chicken stock and is usually served hot. Diet: vegetarian; not usually gluten-free.

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Recipe

4Serves

40 min10 prep · 30 cook

~290kcal / serving

EasyDifficulty

Method

1. 1
   5 min

   Brown the mushrooms in the butter, then add the onion and garlic for 5 minutes, keeping a few mushrooms aside.

2. 2
   15 min

   Stir in the flour, add the stock and thyme and simmer for 15 minutes.

3. 3

   Remove the thyme and blend until smooth.

4. 4

   Add the cream, season and serve topped with the reserved mushrooms.

5. ✓

   Serve. About 40 min from start to bowl.

Sources

• Cream of mushroom soup (Wikipedia)

Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.