Cream of Mushroom Soup

Ingredients

• Mixed mushrooms (trumpet, oyster, maitake, or shiitake) (Use high-quality mushrooms; no quantity stated.)
• Butter (For sautéing; no quantity stated.)
• Onions (No quantity stated.)
• Salt (Salt as you cook, then season to taste; amount not stated.)
• Garlic (No quantity stated.)
• Flour (Sprinkle over vegetables to coat; no quantity or type stated.)
• White wine (For deglazing; no quantity stated.)
• Thyme (No quantity stated.)
• Chicken stock (No quantity stated; ingredients of stock not specified.)
• Heavy cream (Stir in to finish; no quantity stated.)

Steps

1. 1

   Choose high-quality mushrooms, such as trumpet, oyster, maitake, or shiitake, for flavor and texture.

2. 2

   Set a pot over medium heat and add the butter.

3. 3

   Add the onions and mushrooms. Sauté until cooked through, salting as you go; this takes about 8 minutes.

4. 4

   Add the garlic, then sprinkle in the flour and stir to coat the vegetables. The flour forms a makeshift roux to thicken the soup.

5. 5

   Deglaze the pot with the white wine.

6. 6

   Mix in the thyme and chicken stock.

7. 7

   Season with salt to taste.

8. 8

   Cover the pot and simmer over low heat for 15 minutes to develop the flavor.

9. 9

   Stir in the heavy cream.

10. 10

    Simmer for another 5 minutes, just to combine the flavors.

11. 11

    Serve as is, or puree about half of the soup for a creamier texture.

Notes

The source provides no ingredient quantities, so the amounts and serving yield cannot be verified. Use care when pureeing hot soup; the source does not specify a blending method.

Nutrition per serving

• soup
• main
• American
• comfort food
• vegetarian option
• stovetop