Cream of Mushroom Soup
This Cream of Mushroom Soup combines earthy mushrooms and creamy richness for a comforting dish.
Equipment
- thick-bottomed pot
- immersion blender
- stirring spoon
Ingredients
Mushroom Mixture
- 4 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 2 pounds cremini mushrooms cleaned, roughly chopped or sliced ⅛-inch thick
- small handful shiitake mushrooms chopped
- ¾ cup minced shallots (6 ounces, 170g)
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- ¾ teaspoon dried tarragon
- 4 cups chicken stock (or vegetable stock for vegetarian option)
- ½ cup heavy cream
- ½ teaspoon freshly ground black pepper (more or less to taste)
Instructions
Method
- Heat olive oil on medium high heat in a thick-bottomed pot. Swirl in the butter until melted, then add the mushrooms and cook until lightly browned, about 10 minutes. Set aside 1 cup of cooked mushrooms.
- Reduce heat to medium and add the minced shallots and garlic. Cook for about a minute.
- Add salt, tarragon, and stock. Increase heat to medium high, bring to a simmer, and cook uncovered for 10 minutes. Remove from heat.
- Purée the soup until smooth using an immersion blender. Return to the pot and adjust thickness with water or more stock if desired.
- Whisk in the cream, add black pepper, and adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.
Notes
If making ahead and freezing, do not add cream until ready to serve.
Nutrition
Serving: 1bowlCalories: 340kcalCarbohydrates: 20gProtein: 10gFat: 26g
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