Cream of Mushroom Soup

Ingredients:

4 tablespoons unsalted butter

1 cup chopped shallots, from 4 medium shallots

4 cloves garlic, roughly chopped

¼ cup all-purpose flour

1½ lbs mixed wild mushrooms (such as shiitake, oyster, portobello), stemmed and roughly chopped

½ cup dry white wine, divided

5 cups low-sodium chicken broth

1¼ teaspoons salt

½ teaspoon freshly ground black pepper

½ cup heavy cream

1 teaspoon finely chopped fresh thyme

1 teaspoon finely chopped fresh sage

1 tablespoon finely chopped fresh chives, for garnish

Homemade or store-bought croutons, for serving

Instructions:

Step 1:

In a large pot melt the butter over medium-low heat.

Add the shallots and cook, stirring occasionally, until softened, about 4 minutes.

Add the garlic and cook 2 minutes more.

Stir in the flour and cook 1 minute more, then add the mushrooms, ¼ cup of the wine, chicken broth, salt and pepper.

Bring to a boil, then lower the heat and simmer, uncovered, for 15 minutes, until the mushrooms are tender.

Step 2:

Using a slotted spoon, remove about 2 large ladlefuls of the mushrooms and set aside (don’t worry if there are some shallots mixed in there).

Using a handheld immersion blender, purée the soup until smooth. (Alternatively, let the soup cool slightly and use a blender to puree in batches.

Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.)

Step 3:

Stir in the cream, the remaining ¼ cup of wine, the thyme, the sage, and the reserved mushrooms.

Bring to a simmer, then taste and adjust seasoning with salt and pepper, if necessary.

Ladle into bowls and top with the chives and croutons.

Step 4:

Make-Ahead Instructions:

This soup will keep nicely in the refrigerator for 3 to 4 days.

Notes:

Rich and Creamy: This recipe yields a luxuriously creamy mushroom soup that’s perfect for cozy evenings or special occasions. The combination of butter, cream, and a variety of wild mushrooms creates a deeply flavorful and satisfying dish.

Versatile Mushroom Selection: While the recipe suggests using a mix of wild mushrooms like shiitake, oyster, and portobello, you can customize the soup based on your mushroom preferences or availability. Cremini or white mushrooms work well as single varieties too.

Sautéed Aromatics: Cooking the shallots and garlic in butter adds a fragrant base to the soup, enhancing its overall flavor profile. Take care not to brown them too much to maintain a delicate taste.

Blending for Smooth Texture: Puréeing the soup with an immersion blender or regular blender results in a silky-smooth texture, ensuring a velvety consistency. Remember to blend in batches if using a regular blender and exercise caution with hot liquids.

Herbal Enhancement: Fresh herbs like thyme and sage impart a subtle earthiness to the soup, complementing the savory mushroom flavors. Feel free to experiment with other herbs like rosemary or marjoram for variation.

Customizable Toppings: Garnishing options such as chopped chives and homemade or store-bought croutons add texture and visual appeal to the soup. Get creative with toppings like grated Parmesan cheese, a drizzle of truffle oil, or a dollop of sour cream for added indulgence.

Make-Ahead Convenience: This soup can be prepared in advance and stored in the refrigerator for several days, making it a convenient option for meal planning or entertaining. Simply reheat gently on the stove before serving.

Adapting for Dietary Needs: For vegetarian-friendly soup, use vegetable broth instead of chicken broth. You can also substitute heavy cream with lighter options like whole milk or coconut milk for a dairy-free alternative.

Non-Alcoholic Option: If you prefer not to use wine, you can substitute it with additional chicken broth or a mixture of water and lemon juice. The soup will still be flavorful without the wine’s acidity.

Freezing Considerations: While freezing is possible, be aware that the texture may change slightly upon thawing. For best results, store the soup in airtight containers and consume it within a reasonable timeframe.

Nutrition Information:

Per serving (6 servings)

Frequently Asked Questions:

Can I use only one type of mushroom for this cream of mushroom soup?

Absolutely! While the recipe suggests a mix of wild mushrooms, you can use just one type, such as cremini or white mushrooms, based on your preference.

What can I substitute for shallots if I don’t have them?

You can use finely chopped onions as a substitute for shallots.

Can I use vegetable broth instead of chicken broth to make it vegetarian?

Yes, vegetable broth is a suitable vegetarian alternative.

Is there a non-alcoholic substitute for white wine in this recipe?

Yes, you can use vegetable broth or a mixture of water and lemon juice as a non-alcoholic substitute for white wine.

Can I freeze this cream of mushroom soup?

While it’s possible to freeze, the texture may change slightly upon thawing.

It’s best enjoyed fresh, but if you decide to freeze, store it in airtight containers.

Can I skip the immersion blender and use a regular blender to puree the soup?

Yes, you can use a regular blender, but make sure to let the soup cool slightly before blending, and work in batches to avoid splatters.

What are good alternatives to heavy cream for a lighter version?

You can use whole milk, half-and-half, or even coconut milk for a lighter version.

What herbs can I use if I don’t have thyme or sage?

Rosemary, oregano, or marjoram are good alternatives to thyme and sage.

Can I omit the wine altogether?

Yes, you can omit the wine, and the soup will still be flavorful.

You may consider adding a bit more broth for the desired consistency.

Are there any creative toppings besides chives and croutons?

Grated Parmesan cheese, a drizzle of truffle oil, or a dollop of sour cream can add interesting flavors as toppings.