Le Cordon Bleu Recipe

cream of mushroom soup recipe

Homemade Cream of Mushroom Soup | Le Cordon Bleu Recipe

 

Cream of Mushroom Soup

Cream of mushroom soup is a hit or miss for most people. Either you love it, or you could do without. It is truly amazing how many recipes call for cream of mushroom. I personally love it and wanted to share.

The other day I was looking through one of my culinary school recipe books and saw this recipe, had to make a video.

This recipe does not take long to make and keeps nicely in the refrigerator. Freezes very easy, just add a little water before freezing. When you pull the cream of mushroom out of the freezer for use, if the consistency is a little loose, put the cream of mushroom soup in a pot and cook on the stovetop on medium/ high heat. The heat will cause the soup to reduce a little and that will tighten up the soup.

How Many Kind of Mushrooms Do You Believe Exists?

The answer is over 10,000 mushrooms, and it is believed there are many many more.

In the recipe, I used Cremini mushrooms. They look like this

cream of mushroom soup using cremini mushrooms

Cremini mushrooms are high-quality fungus amoug us 😂

Cremini mushroom is the smaller sibling of the larger mushroom, Portobello. Seen in the photo below.

Both the Cremini and the Portobello mushrooms have a deep meaty flavor profile that is often used vegetarian / vegan recipes as a meat substitute.

portabella mushroom

If you would like to know more about edible mushrooms visit this link. 🔗

 

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cream of mushroom soup recipe

Cream of Mushroom Soup

Homemade soup that is silky and smooth with the perfect texture. Such a special soup
5 from 4 votes
Print Pin Rate
Course: Soup
Cuisine: French
Keyword: Cream of Mushroom Soup | Le Cordon Bleu Recipe
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 5 Cups
Calories: 148kcal
Author: Steven Pennington

Equipment

  • Blender

Ingredients

  • 2 Cups Chopped Mushrooms / crimini mushrooms have more flavor than white mushrooms
  • 5 Tbs Butter
  • 3 Tbs All Purpose Flour
  • 3 Tbs Chopped Shallot
  • 8 Oz Heavy Cream or Half & Half
  • 1 Tbs Fresh Thyme or 3/4 tablespoon dried thyme / Rub dry herbs in your hands to release the natural oils
  • 32 oz Chicken Stock or Vegetable Stock
  • 1 Tsp Sea Salt
  • 1 splash Sherry Wine or Sherry Vinegar / optional

Instructions

Making the Soup

  • First, wash & rinse the mushrooms. Then chop the mushrooms, they will end up in a blender so the way they look isn't important. Just make sure you chop them up to medium pieces.
  • In a medium pot, add 2 Tbs of butter, melt the butter then add all of the shallots. Sweat the shallots for 2 - 3 minutes. Add a pinch of sea salt or kosher salt to being developing flavor.
  • After the shallots have cooked a few minutes add in the chopped mushrooms.
    Once mushrooms are lightly browned add a splash of sherry wine or vinegar ( 1 to 2 teaspoons). Cook off the alcohol or vinegar. Add in the rest of the butter and melt. (3 tablespoons)
  • At this point add in the flour. 3 tablespoons combine and cook off the raw flour. 90 seconds
  • Then, add the chicken stock over medium-high heat. The soup will begin to thicken. You can add in more chicken stock if you believe it is needed to control the thickness. The longer the soup cooks the tighter/thicker the soup will become.
    Then add the thyme, reduce the temperature to medium-low. Cook the cook for a few minutes to develop the flavor.
    Transfer the soup base to a blender. Turn on the blender and while blending add in the heavy cream or Half & Half.
  • The amount of heavy cream of Half & Half will depend on how thick you want your soup.
    If you feel like you added too much turn up the heat and reduce the soup some. The soup will thicken up. Do not add more flour at this point.

PLATING IDEA

  • Keep a few mushrooms for garnish. Make very thin slices and arrange them over the soup once you've plated. Add some fresh thyme flowers for a pop of color, plus showing what ingredient is in the recipe. That is a big garnish tip. Use what is already in the recipe.

Video

Fine Dining Cream of Mushroom Soup | Le Cordon Bleu Recipe

Nutrition

Serving: 1cup | Calories: 148kcal | Carbohydrates: 11.65g | Protein: 4.1g | Fat: 7.9g | Saturated Fat: 2.9g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 1.7g | Cholesterol: 5mg | Potassium: 170mg | Fiber: 0.9g | Vitamin A: 39IU | Calcium: 83mg | Iron: 1.4mg

 

Check out Weekend Potluck #351 covering great recipe ideas for Thanksgiving or any family gathering. Enjoy! @ https://www.thecountrycook.net/sausage-cheese-bread-weekend-potluck-351/

crab stuffed mushrooms

cream of mushroom soup recipe

Crab Stuffed Mushrooms

crab stuffed mushrooms recipe

Check out Weekend Potluck #351 covering great recipe ideas for Thanksgiving or any family gathering. Enjoy! @ https://www.thecountrycook.net/sausage-cheese-bread-weekend-potluck-351/