Cream of Mushroom Soup

Name: Cream of Mushroom Soup Recipe - Quick, 20 Minutes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: European
Ingredients: Button mushrooms 12-15; Hot water 3 cups (600 ml); Parsley and dill 1-2 sprigs; Cream 0.5 cup (100 ml); Butter 30 g; Wheat flour 1 heaped tsp (5 g); Croutons 2-3 tbsp; Salt, black pepper to taste; Dried herbs (basil, mint, oregano) optional

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20 mins

When to add cream to mushroom soup?

Cream, half a cup per 3 cups of water, goes in once the soup with the floured mushrooms has boiled and the flour has thickened. Then the soup simmers for another 3–4 minutes. If it turns out thin, mix a little flour with cream and stir it in; if too thick, add more cream. Before that, the mushrooms fry for 2–3 minutes, then for another 2–3 with 1 tsp of flour.

Today we’re making cream of mushroom soup. The button mushroom is the most available edible mushroom and suits practically any dish: boiling, frying, stewing and baking. It’s great for canning or pickling, and for salads, soups, stews and all kinds of appetizers.

Fresh button mushrooms are ideal for soups. Mushroom broth is aromatic and gives the soup a pleasant mushroom flavor. When you need to make a soup that’s easy and, above all, quick, mushrooms come in very handy. A quick mushroom soup takes 15-20 minutes, since mushrooms don’t need long cooking. Cream of mushroom soup is a very tasty first course, especially when made with button mushrooms. Give it a try.

Mushroom growing began around the 17th century. Wild mycelium was taken from pastures and planted in beds. Later, mushrooms began to be grown on substrate indoors. Today button mushrooms account for up to 80% of all cultivated mushrooms in the world.

Button mushrooms make good soups. Puréed mushroom soup is a very tasty dish found in many restaurants across Europe. A soup by itself is a liquid dish (a first course) with quite a lot of liquid, up to half. For a purée soup, the solid ingredients usually make up more than half, and after cooking all the components are blended and pushed through a fine sieve.

To make cream of mushroom soup you don’t have to puree the mushrooms. It’s enough to make a mushroom broth, thicken it and add cream. So cream of mushroom soup belongs to the category of thickened soups. The most available thickener is usually wheat flour, and you need very little of it. Besides flour, soups are often thickened with egg, a dressing of soured milk and eggs, other fermented dairy products, and sometimes starch.

One of the best-known cream soups is New England (Boston) clam chowder. Its base is clams and vegetables, and the main liquid is milk or cream. I first tried soups like mussel soup and seafood cocktail soup, at a little restaurant on the Pacific coast in Monterey Bay.

The base of a good, tasty cream of mushroom soup is fresh mushrooms, herbs and cream. It takes no more than 20 minutes of your time, prep included, which is faster than cooking white bean soup. And if it’s mushroom season, button mushrooms are easily replaced with porcini or any other mushrooms. Edible ones, of course, but a recipe for mushroom soup with porcini is preferable. So, let’s make cream of mushroom soup.

More with button mushrooms

Pureed Mushroom Soup

1 h

Mushroom Soup with Vegetables

40 min

Singapore Laksa: Spicy Rice Noodle Soup with Chicken and Shrimp

1 h 30 min

Jiaozi, Chinese Dumplings

1 h 30 min

Stuffed Mushrooms with Dorblu Cheese and Bell Pepper

1 h

More button mushrooms recipes

Ingredients

2 servings

Button mushrooms 12-15
Hot water 3 cups (600 ml)
Parsley and dill 1-2 sprigs
Cream 0.5 cup (100 ml)
Butter 30 g
Wheat flour 1 heaped tsp (5 g)
Croutons 2-3 tbsp
Salt, black pepper to taste
Dried herbs (basil, mint, oregano) optional

Step-by-step recipe

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How to prepare and fry the mushrooms

It’s great when mushroom season arrives and you can make the soup with porcini. But, unfortunately, for most of the year we have to make do with button or oyster mushrooms.
Prepare the mushrooms: for this soup you need ones that aren’t the largest, medium-sized rather. Wash the mushrooms thoroughly, cleaning off any remaining substrate.
With a sharp knife, cut the mushrooms into thin slices lengthwise. If the mushrooms are quite large, cut each one in half before slicing.
Fry the mushrooms. Melt the butter in a skillet over medium heat: 30 g (1-1.5 tbsp). As soon as the butter melts, add the sliced mushrooms to the skillet.
Fry the mushrooms for 2-3 minutes, stirring.
Add the herbs and flour. Add the finely chopped parsley and dill (leaves only) and fry for 1 more minute.
Add 1 heaped tsp of wheat flour (5 g). Stirring, fry the mushrooms, herbs and flour for another 2-3 minutes.

How to cook the soup

Transfer the whole mushroom mixture to a pot and pour in 3 cups of hot water (600 ml). Add a pinch of salt and ground black pepper. At the end of cooking you can add more salt to taste. If you like, you can add a little of your favorite dried aromatic herbs to the soup: basil, mint, oregano. Literally a pinch.
Put the pot over medium heat and bring to a boil, stirring. The flour thickens very quickly.
Once the flour has thickened, add 0.5 cup of cream (100 ml). If the soup has turned out thin, meaning you misjudged the amount of flour a little, mix a little flour with cream and pour it in. It’s easy and doesn’t matter much.
Bring the soup to a boil and simmer uncovered over low heat for 3-4 minutes. The mushroom soup is ready.

Serving

Ladle the soup into bowls, preferably small ones. Garnish with a parsley leaf and be sure to sprinkle with 1 tbsp of white bread croutons made ahead. The crouton recipe is one I published once.
Serve the cream of mushroom soup right away, while it’s hot.

Calories and macros

280 kcal

Serving ≈ 480 g

Protein7 g10% of kcal
Fat23 g72% of kcal
Carbs13 g18% of kcal

100 g59 kcalProtein 1.5 gFat 4.8 gCarbs 2.7 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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