This is a simple, classic cream of mushroom soup. Nothing fancy, but once you see just how easy this is to make, maybe you’ll consider making this, rather than reaching for another can of soup. I enjoy my cream soups pureed, nice and smooth. That doesn’t have to be the case though. If you like your soup with some texture in it, then slice the mushrooms evenly and fine dice your onions, rather than slicing them julienne. Don’t be shy about the variety of mushrooms you use. There is nothing wrong with using some oyster mushrooms or shiitakes or portabellas or any other delectable mushroom you enjoy. It can add a real depth of flavour to this already delicious soup.

Cream of Mushroom Soup

Prep Time: 15 minutes

Cooking Time: 20 minutes

Makes: about 5 bowls or 10 cups

Special Tools: Blender or hand mixer (optional)

1.5 lbs. fresh mushrooms, chopped

1 medium onion, julienned

1 Tbsp. minced garlic

¼ cup butter

¼ cup all-purpose flour

½ cup white wine

1.25 lt chicken or vegetable stock

1 cup heavy cream

1 Tbsp. fresh thyme, chopped

Salt and pepper to taste

Place a medium sauce pot on medium high heat, melt the butter

Add the onions and garlic and sauté until translucent, but do not brown

Add the mushrooms and continue to sauté

Remove the pot from the direct heat and add the flour, stirring to combine

Return to the heat and deglaze with white wine, reduce

Once reduced add the stock and bring to a simmer

Allow to simmer to cook the roux (flour and butter) out, meaning, ensure the flour has thickened the soup and the chalky flavor of raw flour has been cooked away, this won’t take much more than 8-10 minutes, you don’t want to overcook the mushrooms

Add cream and fresh chopped thyme and simmer another 2 minutes

Adjust seasoning

If you have a hand wand remove the soup from the heat and puree the soup until smooth, if you would like it super smooth you can even pass it through a strainer

If you are using a blender I highly recommend cooling the soup down before blending it. I have seen far too many people getting burned or making an awful mess trying to blend it

Don’t listen to what the food snobs say. Serve the soup with a drizzle of truffle oil if that’s what you like. It will make any mushroom soup just that much more delicious. You can also finish it off with some sour cream or crème fraiche.

Who’s hungry?