Fun fact, I am not a big fan of mushrooms or mushroom soup so I was a bit hesitant with this one. The first recipe I did try out as it is a bit more crafty and allows mincing (smaller chunks) of mushrooms in the soup. For haters of mushrooms, I am with you and I say, give the first recipe a try! Or don’t, it’s all up to you of course.
As with any recipe, please read through before deciding to make if you have any allergies or need to substitute for your dietary needs.
I take no credit for any of these recipes. This is a collection, not my own make.
Original Recipe in Game:any mushroom with Fresh Milk, Rock Salt, and any Herb or vegetable.
CONTAINS MILK, can opt with almond or soy milk if needed
For vegetarian option, use vegetable broth instead of chicken broth or use water with extra spices. For completely Vegan option, use butter made from olive oil and almond or soy milk. Please consider the difference in cooking these when substituting.
RECIPE ONE: Chef John’s Creamy Mushroom Soup
(link comes with pics and video)
2 pounds sliced fresh mushrooms
1 1/2 tablespoons all-purpose flour
1 cup heavy whipping cream
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste
Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low.
Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste.
Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour.
Remove thyme bundle.Transfer soup to a blender in small batches and puree on high speed until smooth and thick.Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
RECIPE TWO: Mushroom Soup without Cream
8 oz tray whole white mushrooms wiped clean and sliced (or start with a similar sized tray of pre-sliced)
2 cups milk at least 2%, whole preferred
1/4 tsp fresh thyme leaves or 1/8 tsp dried
Salt and freshly ground pepper
In a large saucepan, melt butter over medium heat. Add the mushrooms and cook, stirring, until they are cooked and lightly coloured.
Add flour and cook, stirring, for about 45 seconds (it will be dry in the pan, but just keep them moving so they don't scorch).
Add the milk and stir to combine. Add the chicken broth, thyme leaves and some salt and pepper.Cook, stirring regularly, until soup thickens. This will take 8-10 minutes and will be about coincide with when the soup starts to lightly boil.
Reduce heat to medium low.
Using an immersion blender, blend the soup very lightly, leaving some larger pieces of mushroom (alternately, remove a cup of the soup with mushrooms and break up in a blender, then return to the pot).Taste soup and add additional salt and pepper, as needed. Garnish with additional fresh thyme leaves.
Less than prime option but good for quick time:
Buy a Condensed Cream of Mushroom and follow instruction on the can.
https://www.allrecipes.com/recipe/235589/chef-johns-creamy-mushroom-soup/
https://www.seasonsandsuppers.ca/creamy-mushroom-soup-without-the-cream/
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