One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".

Saturday, November 14, 2009

Cream of Mushroom Soup

I have to confess something.  When I'm not feeling well, I want cream of mushroom soup.  I mean the stuff that comes in the red and white can.  Growing up, it was always my favorite comfort food... even as an adult, it was my guilty pleasure.  That is, until Ann of Thibeault's Table shared her recipe for real cream of mushroom soup.  It's so good and so easy.  Real sliced and sauteed mushrooms, not those tiny, little gray cubes that come in the canned stuff.  This can be as rich and thick as you want it to be.  Today I kept it a little brothier.  Some crouton or crostini, and I've got a wonderful meal.  I don't even miss the red and white can!!

Cream of Mushroom Soup

3 - 4 tablespoons butter
2 - 3 cups of sliced mushrooms
1 large shallot, minced
1 garlic clove, minced
1 sprig of fresh thyme
4 cups chicken stock/ broth
2 cups milk
1/4 - 1/2 teaspoon dried tarragon, (optional)
salt and pepper, to taste
3 - 4 tablespoons flour, (optional)

Saute sliced mushrooms in butter.  Add shallot, cooking for 2 - 3 minutes, until shallots are tender but not browned.  Add minced garlic and thyme, and cook 1 minute.  Add broth and bring to a boil.  Add milk and simmer for 30 minutes.  Season with salt and pepper to taste and tarragon, if using.  If a thicker soup is desired, mix flour with some milk in a jar, and slowly stir into soup, continuing to cook until soup thickens.  Optional - coarsely puree soup with an immersion blender.

Serves 4

Source:  Ann Thibeault


Linda said...

I could go for a bowl of that now ...beautiful Lori!

Thibeault's Table said...

So could I. Lori your soup looks so rich and satisfying. I would love a bowl.

Rettabug said...

Thank you for posting Ann's recipe here because I missed it the first time. Your photos are luscious & I can't wait to try this version of mushroom soup.
My husbands nationality is Polish & it was traditional to have homemade mushroom soup on Christmas Eve. My recipe for that seems bland compared to this one, so it will be a real treat to *kick it up a notch* this year!!

Thanks for sharing your beautiful blog with all of us.


Cathy said...

I'm not too enthused about canned mushroom soup, but this homemade version looks wonderful, so nourishing and full of flavor.

Andrea at Opulent Cottage said...

I'm glad I found you, Lori! I live just a few miles away, barely north of downtown Dallas. I love to come to Cedar Hill to shop - you have the best Hobby Lobby! Your recipes look amazing, I can't wait to try some. It looks like we like alot of the same food!
Cheers, Andrea

Sue said...

This soup looks wonderful....I'm assuming you can substitute cream for the milk for a little creamier thicker soup?.....and any particular mushrooms to use?

Lori (All That Splatters) said...

Sue, I used button mushrooms yesterday, but you can definitely use other kinds or even a combination of other varieties. I'd be careful with portobella mushrooms, though. Unless you get every bit of the gills from underneath them, they could turn your soup an undesirable shade of "yuck". ;-D

And yes, you could sub cream for the milk. I didn't add much flour to thicken the soup this time, but generally I like this soup pretty thick!!

Anonymous said...

Ooohh...I want this RIGHT NOW!!!!

Anonymous said...

Thanks for this recipe. I made it and it was delicee-ous! My hubby agrees. It is so much easier than other mushroom soup recipes I found on the web. For a thicker soup, I just added 1/2 cup of flour to the cooked mushrooms and onion before the broth step and also added half cream/half milk and it turned out great. I will make this again for sure.

Good Pediatrician in Chennai said...

I'm absolutely making this tomorrow! Thanks!!

Anonymous said...

If I blend my soup with a immersion blender, at which step should I blend it? Should I blend it before adding the milk or after? Also, if I omit the flour and use all milk, will it be ok?

Lori (All That Splatters) said...

Anonymous, if you don't want slices of mushrooms in your soup, blend at the end. Use the flour if you want a thicker soup. I can't speak to using all milk - it will definitely give it a different flavor. Personally, I would stick to the broth and milk.

Thanks for visiting All That Splatters.

Anonymous said...

Thanks for sharing! But if I make a larger batch of this soup, will I be able to keep it in the fridge covered for 3 to 4 days?

Anonymous said...

Hi, can I use beef stock instead of chicken stock? Do you think this will change the flavor of the soup? Will the flavors work? Thanks for sharing the recipe!

Lori (All That Splatters) said...

So sorry that it's taken me so long to answer your question! Yes, it will change the flavor, but I think it will would be delicious. Mushrooms and beef go well together, so I would bet you'd have a great soup using beef instead of chicken stock.

Again, my apologies for taking so long to respond - I hope you come back! :-)


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