Cream of Mushroom Soup
Indulge in the comforting aroma and velvety texture of our classic Cream of Mushroom Soup a culinary delight that will warm your soul on a chilly evening
Indulge in the comforting aroma and velvety texture of our classic Cream of Mushroom Soup a culinary delight that will warm your soul on a chilly evening
- Carbohydrate 18.5788493692076 g
- Cholesterol 349.714895928182 mg
- Fat 84.6618272265491 g
- Fiber 0.949748605504139 g
- Protein 67.8341809847549 g
- Saturated Fat 37.1087591736048 g
- Serving Size 1 1 serving (675g)
- Sodium 424.648691039004 mg
- Sugar 17.6291007637035 g
- Trans Fat 6.11519298826568 g
- Calories 1113 calories
Step-by-step
- In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
- In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
- In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
How does a simple nineteenth-century French velouté combined with humble fungi evolve into the definitive mid-century American comfort food standard found in pantries nationwide? Culinary historians trace this shift to the commercialization of condensed soups in the 1920s, which transformed a laborious scratch-made roux-thickened broth into a household staple used both as a standalone bowl and a binding agent for casseroles. Making it entirely from scratch relies on precise technique rather than factory preservation.
- Simmer the fresh sliced mushrooms in chicken broth with thyme for exactly 10 to 15 minutes to soften their cellular walls before blending.
- Pulse the hot vegetable mixture carefully in a food processor, retaining distinct vegetable chunks for textural contrast against the smooth dairy.
- Whisk all-purpose flour directly into melted butter over medium heat to form a blond roux, cooking out the raw starch flavor for one full minute before slowly incorporating liquids.
- Store leftovers in an airtight container in the refrigerator for up to three days, reheating gently over low heat to prevent the half-and-half from separating.
Dry sherry added at the very end brightens the earthy fungi notes without overpowering the dairy fats. Proper temperature control during the final boil ensures the starch fully gelatinizes and thickens the batch to a coating consistency.
