Cream of Mushroom Soup I

Cream of Mushroom Soup I Recipe from France

Region / culture: France | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Cream of Mushroom Soup is a classic and comforting dish that is perfect for a cozy night in. This creamy soup is packed with earthy mushroom flavor and is sure to warm you up from the inside out.

History

Cream of Mushroom Soup has been a popular dish for centuries, with variations of the recipe appearing in cookbooks dating back to the 18th century. Originally, the soup was made with a simple combination of mushrooms, cream, and seasonings, but over time, different ingredients and techniques have been added to enhance the flavor.

Ingredients

4 tbsp unsalted butter
4 tbsp olive oil
2 small onions, diced
2 lb (907 g) mushrooms, sliced
1 tbsp quick-mixing flour (e.g. Wondra)
salt and black pepper to taste
1 cup beef stock
2 cups half-and-half
0.5 cup dry vermouth
12 dashes bitters

How to prepare

Melt the butter with oil in a large pot over medium heat.
Add the onions and mushrooms.
Cook, stirring occasionally, until they become tender, for about 10 minutes.
Sprinkle the flour, salt, and pepper over the onions and mushrooms; stir well.
Cook for 1 minute.
Slowly add the stock, stirring until the mixture becomes smooth.
Add the half-and-half, vermouth, and bitters.
Reduce the heat to low and simmer gently for 10 minutes.
Adjust the seasoning and serve the dish hot.
Enjoy.

Variations

Add a splash of sherry or white wine for a different flavor profile.
Stir in some cooked wild rice or barley for added texture.
Top the soup with a dollop of sour cream or a sprinkle of fresh herbs before serving.

Cooking Tips & Tricks

Be sure to slice the mushrooms thinly to ensure they cook evenly and release their flavor into the soup.

- Adding a splash of dry vermouth and bitters adds depth and complexity to the soup.

- For a smoother texture, use an immersion blender to puree the soup before serving.

Serving Suggestions

Serve Cream of Mushroom Soup with a crusty bread or a side salad for a complete meal.

Cooking Techniques

Be sure to cook the mushrooms until they are tender and caramelized to bring out their full flavor.

- Simmer the soup gently to allow the flavors to meld together.

Ingredient Substitutions

Use vegetable stock instead of beef stock for a vegetarian version of the soup.

- Substitute heavy cream for half-and-half for a richer soup.

Make Ahead Tips

Cream of Mushroom Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish Cream of Mushroom Soup with a drizzle of truffle oil, a sprinkle of fresh parsley, or a dollop of crème fraîche for an elegant touch.

Pairing Recommendations

Cream of Mushroom Soup pairs well with a crisp green salad, a glass of Chardonnay, or a hearty roast beef sandwich.

Storage and Reheating Instructions

Store any leftover Cream of Mushroom Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of Cream of Mushroom Soup contains approximately 300 calories.

Carbohydrates

Each serving of Cream of Mushroom Soup contains approximately 12 grams of carbohydrates.

Fats

Each serving of Cream of Mushroom Soup contains approximately 22 grams of fats.

Proteins

Each serving of Cream of Mushroom Soup contains approximately 6 grams of proteins.

Vitamins and minerals

Cream of Mushroom Soup is a good source of vitamin D, iron, and potassium.

Alergens

Cream of Mushroom Soup contains dairy and gluten.

Summary

Cream of Mushroom Soup is a rich and creamy dish that is high in fats and calories, but also contains essential vitamins and minerals.

Summary

Cream of Mushroom Soup is a classic and comforting dish that is perfect for a cozy night in. This creamy soup is packed with earthy mushroom flavor and is sure to warm you up from the inside out. Enjoy this delicious soup with a side of crusty bread or a fresh salad for a complete meal.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Cream of Mushroom Soup. It was a crisp autumn day, and I was rummaging through an old box of recipe cards that my mother had passed down to me. As I sifted through the yellowed paper and faded ink, my eyes landed on a simple, handwritten card with the title "Cream of Mushroom Soup I."

I had always loved mushroom soup, but I had never tried making it from scratch before. The thought of creating a creamy, flavorful soup from just a few simple ingredients intrigued me. I could almost taste the earthy mushrooms and rich cream melting together in my mouth.

The recipe itself was straightforward, with just a handful of ingredients: mushrooms, butter, flour, chicken broth, cream, and a few seasonings. But what intrigued me the most was the note at the bottom of the card that read, "This recipe was passed down from my great-grandmother, who learned it from a French chef in Paris."

My great-grandmother had always been somewhat of a mystery to me. She had traveled the world and lived a life filled with adventure and excitement. The idea that this recipe had been handed down through generations and originated in the kitchens of a French chef only added to its allure.

I decided then and there that I would make this Cream of Mushroom Soup, and I would do it justice by following the recipe to the letter. I gathered the ingredients and set to work, chopping the mushrooms into delicate slices and melting the butter in a heavy saucepan.

As the mushrooms sizzled in the pan, releasing their rich, earthy aroma, I couldn't help but feel a sense of connection to my great-grandmother. I imagined her standing in a bustling Parisian kitchen, learning the secrets of French cuisine from a master chef. I wondered what stories she could tell and what adventures she had embarked on in pursuit of culinary knowledge.

The next step was to add the flour to the mushrooms, creating a roux that would thicken the soup. I stirred the mixture slowly, watching as it transformed from a pale paste to a golden, fragrant base. The scent of toasting flour filled the air, mingling with the heady aroma of mushrooms and butter.

Once the roux was ready, I poured in the chicken broth, letting it bubble and simmer as the flavors melded together. I added a dash of salt and pepper, a sprinkle of thyme and a splash of cream, stirring gently to combine everything into a velvety, luxurious soup.

As I ladled the steaming soup into bowls and garnished it with a sprinkle of fresh parsley, I felt a sense of pride and accomplishment wash over me. This Cream of Mushroom Soup was more than just a recipe; it was a connection to my past, a link to my family's history and traditions.

I sat down at the table and took a sip of the soup, closing my eyes and savoring the rich, earthy flavors that danced on my tongue. I could almost taste the streets of Paris, the bustling markets and the vibrant colors of fresh produce. I felt a sense of gratitude for my great-grandmother, for passing down this recipe and for instilling in me a love of cooking and a curiosity for new flavors and experiences.

As I finished my bowl of soup, I knew that this recipe would become a staple in my own kitchen, a reminder of my family's heritage and a testament to the power of good food to bring people together. And as I washed the dishes and tidied up the kitchen, I couldn't help but smile, knowing that the spirit of my great-grandmother lived on in every spoonful of Cream of Mushroom Soup I.