Mushroom soup is creamy and satisfying. Cream sauces and soups with mushrooms have been used for hundreds of years in French and Italian cuisine. Campbell Soup Company began producing Cream of Mushroom soup in the United States in 1934. The canned variety has become a staple in American casseroles. Consumption of fresh mushrooms has remained consistent in the United States; Americans are most familiar with white mushrooms, like those used in this recipe.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb firm white mushrooms, cleaned
- 1 medium lemon
- 1 Tbsp unsalted butter
- 2 Tbsp minced shallots
- ¼ tsp dried thyme
- ½ bay leaf
- 1 tsp salt
- ½ tsp freshly ground pepper
- 2 cups heavy cream
- 1 ½ cups chicken stock
- 1 tsp cornstarch, dissolved in 1 Tbsp of water
- 1 Tbsp minced parsley
Directions
- Sprinkle mushrooms with lemon juice, then coarsely chop in food processor.
- Melt butter in heavy pan over medium heat and lightly cook shallots, about 3 minutes.
- Add mushrooms, thyme, and bay leaf and cook about 10 minutes or until liquid disappears.
- Add salt, pepper, cream, and chicken stock and bring to a boil.
- Reduce heat and simmer 20 minutes.
- Add cornstarch to soup and simmer 10 minutes.
- Adjust seasonings to taste.
- Serve in warm bowls sprinkled with minced parsley.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.