Cream of Mushroom Soup

If you want to make ahead and freeze, don't add the cream. Wait until it's defrosted, heated, and ready to serve to whisk in the cream.

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: Serves 6

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons butter
  • 2 pounds (900 g) cremini (or button) mushrooms, cleaned, roughly chopped or sliced 1/8-inch thick
  • Small handful of shiitake mushrooms (chopped)
  • 3/4 cup minced shallots (6 ounces, 170 g)
  • 3 cloves garlic, minced (3 teaspoons)
  • 1 teaspoon kosher salt
  • 3/4 teaspoon dried tarragon
  • 4 cups (1 liter) chicken stock (or vegetable stock for vegetarian option)
  • 1/2 cup (120 ml) heavy cream
  • 1/2 teaspoon freshly ground black pepper (more or less to taste)

Method

1 Sauté the mushrooms: Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter.

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Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water, about 10 minutes.

Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later).

2 Add shallots, garlic: Reduce heat to medium. Add the minced shallots and the garlic to the pot, stir to combine, cook for about a minute.

3 Add salt, tarragon, stock: Add the salt, dried tarragon, and the stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.

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4 Purée soup: Using an immersion blender or working in batches with a standing blender, purée the soup until smooth.

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Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.)

5 Stir in cream and reserved mushrooms: Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.

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