Sunday, December 28, 2008

Cream of Mushroom Soup

Home made cream of mushroom soup is a favorite around my household. I especially like it when wild mushrooms are in season. The flavors of Maitake and Chantalle mushrooms can take the soup over the top.

But if you don't hunt mushrooms, or are lucky enough to have friends who do, here is a recipe for you. The ingredients for today's recipe are easier to find. If you can't get Crimini mushrooms at the store use the standard white button mushroom. It is a quick recipe that makes a wonderful satisfying soup that is ideal for a chilly Autumn day. The recipe makes enough for a large family, or you can share some with a friend or two.



  • 1 pound Crimini Mushrooms, chopped
  • 1 pound White Mushroons, chopped
  • 1 medium size Leek cleaned and chopped
  • 1 stalk Celery, finely chopped
  • 3 cloves Garlic, minced
  • 1/4 pound butter
  • 2 tablespoons olive oil
  • 1/4 cup flour
  • Salt to taste
  • Pepper to taste
  • 3 tablespoons fresh thyme, chopped
  • !/2 cup White Wine
  • 6 cups Chicken Broth
  • 2 cups Heavy Cream


  1. Prepare the Mushrooms.
    • Clean the mushrooms and remove the tough ends of the stems
    • Slice them, I use an egg slicer which is fast and gives me uniform pieces .
  2. Prepare the Leeks
    • Trim away the tough green portions of the leek .
    • Cut the white part of the leek in half lengthwise.
    • Rinse the leeks well under cold running water to remove any sand.
    • Lay the halves flat side down, slice thinly crosswise and set aside.
  3. Prepare the Celery
    • Clean and trim off the tough ends of the celery.
    • Slice the stalk lengthwise into long thin strips.
    • Dice the celery strips and set aside
  4. Prepare the Garlic
    • Smash the cloves of garlic with the flat side of the knife.
    • Remove the husks from the cloves.
    • Finely mince the garlic, set aside.
  5. Creating your Soup base
    • Place a heavy 6 quart pot or dutch oven on a medium flame.
    • Add the olive oil and wait till you see movement in the oil.
    • Add the butter waiting for it to melt and stop sizzling from the water cooking off.
    • Add the celery and leeks to the pot, season with some salt and pepper, and stir.
    • Add the garlic and mushrooms, stir frequently till the mushrooms begin to go limp.
  6. Create a quick light Roux
    • Add the flour to the sautéed vegetables.
    • Stir continuously till the flour has absorbed the butter and oil
    • Cook till the flour starts to turn color.
  7. Bringing the liquids into the mix.
    • Pour in the wine and stir.
    • Pour in the chicken broth and add the thyme leaves. Stir frequently.
    • Bring the mix to a boil, then reduce heat and simmer 10 minutes, or till it thickens.
    • Add the cream and stir well, heat the mixture, test for seasoning and correct .
  8. Serve immediately.