Cream of Mushroom Soup

August 19, 2023

This recipe is simple, flavorful, and a crowd-pleaser. If you are lucky enough to have 6 guests for dinner, it should be a great start to your night. Also, it demonstrates how it only takes a few great ingredients and a little love to make something special.

You will need:

1 – 2 tbsp salt (I prefer kosher or coarse ground)
1/4 cup vegetable oil
1 small sweet onion (about 1/2 cup minced)
1 clove of garlic (about 1 tbsp minced)
1 quart heavy whipping cream (This may be vegetarian, but it is not good for you!)
1 lb of Mushrooms, thinly sliced
4 quart saucepan or stock pot
blender or stick mixer for pureeing
wooden spoon

Where the magic starts:

Have all your ingredients and tools gathered and ready to go.
Get your Saucepan or Stock Pot nice and warm before doing anything else — I’d say 7 out of 10 on the dial.
Add the vegetable oil — the pan should be warm enough to fry in immediately.
Add the Mushrooms — resist the urge to push them around for a minute or two and let them brown, then add about 1 tbsp salt and give them a good stir or two.
Remove about 1/2 cup of the sexiest browned shrooms and reserve for garnish.
Add the onions and follow with the garlic — you are looking for the point when they are browned. They may want to burn, but do not let them. Have the cream at the ready to stop the browning.
Add the heavy whipping cream, stir, and reduce the heat to a simmer — 2 or 3 on the dial.
Allow your soup to simmer for at least 10 minutes,
stirring about every 2 minutes or so.
Give it a taste — it may need a little salt, so add as necessary.
Puree the mushroom and cream mix to your liking. I prefer to go for a smooth, creamy soup, but you may like it a little rustic, and its your soup now.
Allow the soup to simmer down to your liking, tasting frequently.
Garnish with the reserved browned mushrooms.