Cream of Mushroom Soup

Cream of Mushroom Soup

Yes, I know I’ve made mushroom soup before. And it is an amazing soup. And you should make it. This is a much more traditional cream of mushroom soup — the kind that the gloop in the can wants to be when it grows up (or Exalts, if that’s your jam). It does take a bit of slicing, but you could always buy sliced mushrooms. As is, this recipe served three with a side of bread and no leftovers; if you added a sandwich or substantial salad you could halve it and have a nice meal for two. And since 50% of my roommates threatened to shiv me if I don’t make this again, I think it went over well!

Cream of Mushroom Soup, adapted from

8 oz. white button mushrooms
8 oz. cremini mushrooms
1 large or 2 medium shallots
4 cloves garlic
4 Tbsp. butter
6 Tbsp. flour, separated
4 c. chicken broth
1 14-oz. can evaporated milk
1/4 c. heavy cream
pinch nutmeg
salt and pepper to taste
bit of chopped parsley for garnish

Clean mushrooms in your favorite fashion and slice them fairly thinly. Dice the shallots and mince the garlic.

Heat the butter in a large, heavy pot over medium heat. Once it’s foamed, add the mushrooms, shallots and garlic. Cook until everything is nice and soft. If you like brown mushrooms, brown them! Add a bit of salt and pepper, too. Once the mushrooms and shallots are to the state you like, add 4 Tbsp. of the flour and mix well. Once all the dry flour has disappeared, add the chicken broth and stir.

Heat the soup until slightly thickened, stirring frequently. Meanwhile, stir the remaining 2 Tbsp. flour into the heavy cream, and mix that with as much of the evaporated milk as it takes to make the flour mixture pourable. Pour all the milk and cream into the soup and stir vigorously to get it blended in; one that’s done, keep stirring frequently until it’s thickened to your liking. Garnish with parsley and serve with crusty bread for dipping!


~ by iliadawry on 29 March 2013.

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