Cream of Mushroom Soup

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Introduction

This cream of mushroom soup comes together in under 40 minutes and relies on a simple roux-and-stock base to develop deep mushroom flavor without cream-heavy richness. The soup is puréed partway through cooking, then finished with fresh cream and brunoise-cut mushroom garnish for texture contrast—a classic French technique that works reliably every time.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 2

Ingredients

• 60 g mushrooms, sliced
• 10 g butter
• 10 g flour
• 15 g diced onion
• 2 bay leaves
• 180 ml milk or white stock
• Seasoning to taste
• 20 ml cream
• Mushrooms, cut Brunoise, for garnish
• Parsley

Instructions

1. Heat the butter in a heavy sauce pot or pan, add chopped onion and mushroom, and stir for few seconds until just transparent. Don’t let the mushroom brown.
2. Add flour, and stir to make roux. Don’t let it brown.
3. Gradually whisk in the milk or stock, and bring to boil.
4. Simmer the soup for 10 to 15 minutes until mushroom is cooked.
5. Pass the soup through a food mill or use a blender to purée it.
6. Add the purée of mushroom into the soup, then add enough hot milk or cream to the soup to bring it to proper consistency. Do not boil.
7. Season to taste, and garnish with brunoised mushroom and parsley.

Variations

Earthier depth: Replace half the milk or stock with mushroom or vegetable broth to intensify umami without adding ingredients—the soup becomes more savory and less creamy.

Herb-forward finish: Stir in fresh thyme or chives at the end instead of (or alongside) the parsley garnish for a bright, garden-like note that cuts through the richness.

Textured version: Skip the puréeing step entirely and simmer the diced mushrooms whole for a chunky, brothier soup—reduces cooking time by 5 minutes and changes texture from velvety to rustic.

Leek substitute: Replace the diced onion with diced leek (white and light green parts only) for a milder, slightly sweeter aromatic base that won’t overpower delicate mushroom flavor.

Roasted mushroom variant: Roast the mushrooms in a dry pan over medium-high heat for 3–4 minutes before adding butter and onion to deepen their flavor and reduce their water content.

Tips for Success

Don’t skip the roux rest: After adding flour, stir continuously for 30 seconds before whisking in liquid—this ensures the flour cooks out and won’t taste raw or gritty in the finished soup.

Watch the simmer, not the clock: Mushrooms release liquid as they cook, so the soup will thicken visibly. If it’s still too thin after 15 minutes, simmer an extra 5 minutes; if too thick, whisk in hot milk in small amounts rather than liquid stock.

Chill the blender bowl: If using an immersion blender, dip it briefly in cold water before each use—this prevents hot soup from splattering and gives you better control over texture.

Taste before final seasoning: The stock and cream already carry salt, so add seasoning gradually (salt, white pepper, or nutmeg) and taste between additions to avoid over-salting.

Garnish just before serving: The brunoise mushrooms will soften and lose definition if stirred into hot soup too early; scatter them on top and let them warm through gently.

Storage and Reheating

FAQ

Can I make this ahead?

Yes. Prepare and purée the soup up through step 5, then cool and refrigerate for up to 3 days. Finish with cream and garnish only when you reheat and serve—this preserves the bright taste of fresh cream.

What if I don’t have a food mill or blender?

A fine sieve and the back of a wooden spoon will work, though it requires patience. Push the cooked mushroom and liquid through in batches, scraping the underside of the sieve to capture all the purée.

Can I use dried mushrooms instead of fresh?

Yes. Rehydrate 15 g of dried mushroom in 50 ml of hot water for 10 minutes, strain (reserve the soaking liquid), then chop finely and proceed as written—use the soaking liquid as part of your 180 ml stock measurement for added mushroom depth.

Is this recipe suitable for dairy-free cooking?

You can replace the milk and cream with unsweetened cashew cream or oat cream (same volumes), though the soup will taste lighter and less rich. The roux and cooking method remain unchanged.