Cream of Mushroom Soup
Try this Cream of Mushroom Soup recipe, discover its nutritional value and easy-to-follow steps to prepare this delicious dish.
Try this Cream of Mushroom Soup recipe, discover its nutritional value and easy-to-follow steps to prepare this delicious dish.
- 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.
The Mechanics of the Roux
The ingredient list mandates butter and flour, but the ratio governs the outcome entirely. Equal parts fat and starch create a cooked paste called a roux. Whisking three tablespoons of flour directly into melted butter requires sustained medium heat until the raw flour aroma dissipates, typically taking about two minutes. Skipping this cooking phase leaves a pasty, uncooked starch taste in the finished broth.
Blending for Texture
Achieving the right mouthfeel depends heavily on controlling how the solids break down. Simmering five cups of sliced mushrooms in chicken broth with onions and thyme softens the cell walls, making them receptive to the blades of a blender. Partial puréeing retains structural integrity while releasing natural glutamates into the liquid. Stopping the machine while visible chunks remain prevents the soup from acquiring a gluey density.
Stabilizing the Dairy
Adding half-and-half to a boiling starch mixture can cause curdling if the temperature differential is too severe. Tempering the dairy by whisking a small amount of hot broth into the cup before combining it with the saucepan contents protects the emulsion. Stirring continuously while bringing the mixture back to a boil activates the flour molecules, yielding a uniform thickness that coats the back of a spoon cleanly.
