Preparation Time: 30 minutes Servings: 4 Complexity: Moderate
There are countless types of soups in the world, but one of the most beloved is cream soup—a thick, velvety dish made with the addition of cream or milk. Cream soups can be prepared with a variety of ingredients, from meat and vegetables to mushrooms, and even fruits. They can serve as a standalone dish or as a base for other recipes, like a rich sauce for pasta. Cream soups can be enjoyed hot or cold, making them incredibly versatile.
The Origins of Cream Soup
The exact origins of cream soups are unclear, but it’s believed that this method of preparation has been around for centuries. As early as 1300, the chef at the court of the Mongolian emperor Kublai Khan compiled a book of soup recipes, which included a version of cream soup. Italian and French variations also have a long history. Interestingly, the first canned cream of mushroom soup was introduced by a well-known American soup company in 1934. We can all be grateful that someone, at some point, invented this simple yet delicious dish.
Tips for Making Cream of Mushroom Soup
One of the most popular versions of cream soup is made with mushrooms, specifically champignons. Today, we’re sharing a recipe that’s a slight twist on the classic. This version uses a rich mushroom broth as its base and combines several types of mushrooms for added depth of flavor. Dried porcini mushrooms form the base of the broth, lending the soup a deep, earthy taste and aroma. Oyster mushrooms and champignons, with their distinct textures and flavors, round out the dish, making it as flavorful as possible.
How to Make Cream of Mushroom Soup
Ingredients
For the Soup:
- 200 g oyster mushrooms
- 200 g champignons
- 1 onion
- 150 g cream
- 100 ml mushroom broth (prepared in Step 2)
- 2 tbsp olive oil
- 20 g butter
- Salt and pepper to taste
For the Broth:
- 10 g dried porcini mushrooms
- 50 g celery root
- 1 bay leaf
- 3 whole allspice berries
- 1 liter water
- Salt to taste
Step-by-Step Recipe for Cream of Mushroom Soup
Step 1: Prepare the IngredientsGather all the ingredients needed to make the cream of mushroom soup.
Step 2: Make the Mushroom BrothCut 50 g of celery root into large cubes. In a saucepan, pour 1 liter of water and add 10 g of dried porcini mushrooms, celery, 1 bay leaf, 3 allspice berries, and salt to taste. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Step 3: Prepare the MushroomsWash 200 g of oyster mushrooms and champignons. Cut the mushrooms into bite-sized pieces.
Step 4: Dice the OnionPeel the onion and finely dice it.
Step 5: Sauté the OnionHeat a pan over medium heat with 2 tbsp olive oil and 20 g butter. Add the diced onion and sauté for about 2 minutes until softened.
Step 6: Cook the MushroomsAdd the chopped mushrooms to the pan with the sautéed onion. Continue to cook, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Step 7: Combine with BrothPour the prepared mushroom broth into the pan with the mushrooms and onions. Stir well and let it simmer for 5-7 minutes, allowing the flavors to meld together.
Step 8: Blend the SoupUsing an immersion blender, carefully blend the soup until it reaches a smooth, creamy consistency. If you prefer a chunkier texture, blend only half the soup.
Step 9: Add Cream and SeasonStir in 150 g of cream and season the soup with salt and pepper to taste. Heat gently until the soup is warmed through, but do not let it boil.
Step 10: ServeLadle the cream of mushroom soup into bowls and serve hot. For an added touch, garnish with a drizzle of cream or a sprinkle of fresh herbs.
Cooking is easy!