in Soup Recipes

Cream of mushroom soup

updated

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Ingredients for 4 servings:

  • 500 g mushrooms, fresh
  • 1 small onion(s)
  • 1 cup of cream, 200 ml
  • 40 g flour
  • 30 g butter
  • 2 packs of processed cheese
  • salt and pepper
  • 1 ½ liters vegetable broth

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Dice the onion. Melt the butter in a saucepan and fry the onion until translucent. Slice the cleaned mushrooms, add them to the pan, and stir over high heat until the liquid has evaporated. Season with salt and pepper, then fry them briefly. Remove about 1/3 of the mushrooms. Dust the rest of the mushrooms in the pan with flour and stir to combine. Add the vegetable stock and cream. Stir well, bring to a boil, and simmer on low heat for 10 minutes, stirring frequently. Purée the soup and add the cream cheese, allowing it to melt. Season with salt and pepper, add the remaining mushrooms, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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