A while back I bought one of those large containers of mushrooms at Costco. Even living alone, I am tempted! But I was determined to use them up without wasting any and not eat the same thing over and over. I’ve been wanting to make Cream of Mushroom Soup for some time so this was my chance!
I made this Cream of Mushroom Soup from Joy of Cooking and it was so good! I will definitely be making it again.
I’d never made Cream of Mushroom Soup before. I used to not actually like mushrooms. I didn’t actively dislike them but I didn’t appreciate their taste or texture. Now I love them, cooked or raw. But I think this soup may be a new favorite recipe.
Cream of Mushroom Soup
This mushroom soup is made creamy with a white sauce, then seasoned with paprika and nutmeg.
Ingredients
For the Soup Base
- 2 Tbs butter
- 8 ounces mushrooms with stems
- 2 cups chicken broth or water
- 1/2 cup chopped celery
- 2/4 cup sliced white or yellow onion
- 2 Tbs chopped parsley
White Sauce (Thin Bechamel)
- 1 Tbs butter
- 1 Tbs flour
- 1 cup milk
To Finish the Soup
- 1/2 tsp salt
- 1/8 tsp paprika
- 1/8 tsp grated nutmeg (optional)
- 3 Tbs white wine
- parsley sprigs or chopped chives to garnish
- sour cream to garnish
Instructions
For the Soup Base
- In a soup pot, melt the butter, then add the mushrooms and cook a few minutes while they release their juices.
- Add the broth or water, celery, onion and parsley. Bring to a boil, cover, and reduce the heat to a simmer and cook 20 minutes.
- Take off the heat and use an immersion blender to puree the soup. Then make the white sauce in a separate small pan.
White Sauce / Thin Bechamel Sauce
- Melt the butter in a small saucepan over medium low heat. Whisk in the flour and keep stirring until smooth, about 1 – 2 minutes.
- Slowly whisk in the milk and bring to a simmer, whisking the entire time. Keep whisking another 1-2 minutes until thickened slightly.
To Finish the Soup
- Stir the white sauce into the mushroom puree and let everything get hot but don’t let the soup boil.
- Stir the salt, paprika, nutmeg and wine into the soup, then serve.
- Garnish with sour cream and parsley or chives.
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