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Family Kitchen
Easy Cream of Mushroom Soup
Homemade cream of mushroom soup typically involves making a roux. While that’s not backbreaking kitchen labor, on busy weeknights (or, let’s face it, busy weekends), sometimes you want a rich, tasty soup that you can just dash off. This pared-down cream of mushroom soup recipe fits the bill. It’s a straightforward recipe that you can have ready to go in just over a half-hour and for most of that time you’re not doing anything but waiting, leaving you free to cut up some bread, have a glass of wine, or think about kittens. The end result is rich, creamy, and filling, perfect for winter day.
Cream of Mushroom Soup
5 cups crimini mushrooms, stems reserved and caps chopped (reserve several for garnish)
2 cups minced red onion
6 cloves garlic, crushed and minced
2 tablespoons butter
2 tablespoons flour
3 tablespoons thyme leaves
3 teaspoons kosher salt
1 teaspoon fresh ground pepper
1 quart chicken stock, mushroom stock or vegetable stock
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons Madeira (optional)
1/2 cup half and half
If you’d like to add a bit or mushroom broth to your soup, combine the reserved mushroom stems and 2 cups water, bring to a boil and then simmer for 30 minutes. I use a mix of mushroom and homemade chicken stock for mine and the flavor is great.
In a large stockpot, heat the butter over medium-high heat until it is bubbly and fragrant. Add the onions and saute for 7 minutes. Add the garlic and saute a minute more. Then add the mushrooms, saute for 7 minutes, and then stir in the flour and cook for 2 minutes. Add the broth, lemon zest, thyme, salt, and pepper. Bring the soup almost to a boil and then turn heat to low and simmer for 20-30 minutes. Puree the soup, add the lemon juice and Madeira, if using, and check the salt levels. Turn off the heat and add the half and half.
Serve soup with a garnish of sliced mushroom, thyme sprigs, and a few shavings of Pecorino Romano. We like ours with grilled cheese, but garlic toast would be equally wonderful.
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3 Comments
[...] We made an excellent mushroom soup this weekend. It was actually our daughter’s idea, but then she didn’t eat any. It was easier to make than a traditional cream of mushroom (no roux!), but so tasty and filling. With nutty mushroom flavors, and notes of lemon and Madeira, it’s at once elegant and hearty. Ours was accompanied by grilled cheese, though I think some garlic and Parmesan toast would be ideal. If you’re suffering from the cold weather like we are, head over to Babble.com’s Family Kitchen and check it out. [...]
cream of mushroom soup | brooklyn supper commented on Jan 25 11 at 7:58 amJohn Rotten commented on Jan 24 11 at 9:21 pmLooks good. Any sense of what 5 c crimini mushrooms weighs? I.e. how much do I need to buy?
brooklynsupper commented on Jan 24 11 at 9:28 pmHi John, Great question. I would say about 1 1/2 pounds. Also, please feel fee to use you favorite mushroom variety–no need to stick with the standard. Thanks for checking out the recipe!
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