Cream of Mushroom Soup
This Cream of Mushroom Soup is a rich and savory classic, perfect for any season.
Equipment
- Thick-bottomed pot
- immersion blender
Ingredients
Mushrooms and Aromatics
- 4 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 2 pounds cremini mushrooms, chopped or button mushrooms
- Small handful shiitake mushrooms, chopped
- ¾ cup minced shallots (6 ounces, 170g)
- 3 cloves garlic, minced (3 teaspoons)
Seasonings and Liquids
- 1 teaspoon kosher salt
- ¾ teaspoon dried tarragon
- 4 cups chicken stock or vegetable stock for vegetarian option
- ½ cup heavy cream
- ½ teaspoon freshly ground black pepper more or less to taste
Instructions
Cooking Steps
- Heat olive oil on medium high heat in a thick-bottomed pot. Swirl in butter, then add mushrooms and cook until lightly browned, about 10 minutes.
- Reduce heat to medium and add minced shallots and garlic, cooking for about a minute.
- Add salt, dried tarragon, and stock; increase heat to medium high to bring to a simmer for 10 minutes.
- Purée the soup until smooth using an immersion blender, then return it to the pot.
- Whisk in cream and black pepper; adjust seasoning, then stir in reserved mushrooms.
Notes
For a vegetarian version, use vegetable stock instead of chicken stock.
Nutrition
Serving: 1bowlCalories: 340kcalCarbohydrates: 20gProtein: 10gFat: 26gSaturated Fat: 11gCholesterol: 60mgSodium: 800mgPotassium: 450mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg
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