Everyday cooking
Cream of mushroom soup
Some browned mushrooms remain as a garnish while the rest are blended into the soup.
- Total time
- 35 min
- Servings / pieces
- 4
- Topic
- Everyday cooking
Mushroom soup gains depth when the mushrooms colour before any stock is added. Set aside a small portion here and return it later as visible pieces. Blend the remainder with stock and a modest amount of cream. A small potato provides body without a flour-based roux, while the finished soup remains easy to pour. Chestnut mushrooms give a somewhat stronger flavour, though white mushrooms are also suitable. Parsley and toasted bread work alongside, but add them separately or to individual bowls so they keep their texture instead of soaking in the saucepan.
Method
Step by step
- 01
Slice mushrooms
Wipe the mushrooms and slice 5 mm thick. Finely dice onion. Peel the potato and cut into small cubes so it softens quickly.
- 02
Brown mushrooms
Heat the oil strongly in the wide pan. Fry mushrooms in two batches for about 5 minutes each until moisture evaporates and brown patches develop. Set aside a handful as a garnish.
- 03
Cook soup
Melt butter in the soup saucepan and soften onion for 3 minutes. Add browned mushrooms, potato and stock. Bring to the boil and simmer gently for 15 minutes until the potato crushes easily.
- 04
Blend and loosen
Remove from the heat. Pour in cream and blend carefully, either completely smooth or partly textured. Add a little hot water if needed.
- 05
Add mushroom garnish
Stir in the reserved mushrooms and warm everything gently. Adjust salt and pepper. Scatter parsley over individual servings and avoid prolonged further boiling.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Brown rather than stew
Mushrooms initially release water into the frying pan. Stronger browning starts once that water evaporates. An overloaded pan prevents this stage. Do not add extra liquid before the mushrooms colour. Small batches often require less patience than one deep, wet layer.
Control the thickness
Potato thickens the soup during cooking and blending. Do not immediately double the stock because the mushrooms initially look compact. Adjust the liquid deliberately after blending. Thick soup is easy to loosen, whereas thin soup needs reduction and can lose its fresh mushroom aroma.
Kitchen questions
One more question?
Can I mix mushroom varieties?
Yes, cultivated oyster mushrooms can join the button mushrooms. Use only confidently identified edible mushrooms; cooking times and water content may differ.
Can I omit the cream?
Yes. Add more stock or unsweetened cooking cream. Potato already supplies body, while omitting dairy leaves a stronger mushroom flavour.
