Cream of Mushroom Soup

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Cream of Mushroom Soup

Servings: 6 (~324 g per serving)

INGREDIENTS

350 g (12 oz) butter or ghee

800 g (1 ¾ lb) white button mushrooms – sliced

OPTIONAL (for extra flavor) 100 g (3 1/2 oz) oyster mushrooms (not used in video version 1)

100 g (3 1/2 oz) portobello mushrooms - sliced

100 g (3 1/2 oz) onions – chopped

100 g (3 1/2 oz) heavy whipping cream

1892 g (2 qt) chicken broth

30 g (2 tbsp) extra dry red wine or red wine vinegar

12 g (2 tsp) salt

2.5 g (1 tsp) pepper

6 g (2 tsp) garlic powder or 1 tbsp fresh grated garlic

5 g (2 tbsp) fresh thyme – branches

DIRECTIONS

1. Place your pot over medium high heat. Add all but about 2 tbsp of the ghee or butter and melt
2. Add the sliced mushrooms and turn heat to high. Stir and toss the mushrooms as they cook and brown. Remove and set aside some nicely-shaped mushrooms, which will be used as a garnish for the soup
3. In a separate pot, add the remaining ghee or butter. Melt and then add the chopped onions. Sautee until the onions are clear. Add the onions and all the butter or ghee to the browned mushrooms (not while the mushrooms are still cooking)
4. Add the dry red wine or red wine vinegar and stir well
5. Cook for a few minutes as you stir
6. Add the chicken stock and the sprigs of thyme and bring to light boil
7. Cook for about 10 minutes
8. Add the cream and continue to cook at a light boil for 5 more minutes
9. Use a fork to fish out the sprigs of thyme. Discard the thyme
10. Add the salt and pepper and stir well. Taste for salt and adjust to your taste
11. Scoop out the soup content and puree in small batches (hot items should be pureed in small batches for safety reasons)
12. Puree while the soup is hot. Puree long enough to ensure that all the mushrooms have been processed well and you have a smooth texture. Pour into a tureen or clean bowl
13. Garnish with the reserved mushrooms. Enjoy!

MACRONUTRIENTS CHART

FYI

When made as described in this recipe, my finished quantity was 1886 g, which I divided into 6 servings of ~324 g. This soup is absolutely delicious even when you use only the button mushrooms. If you do not want to use the portobello or oyster mushrooms, simple adjust the quantity of button mushrooms you use: add the 100 g allocated to portobello mushrooms to the weight of the button mushrooms (now 900 g). Alternatively if you do want to make this into a 3 mushroom soup, you can either just add the extra 100 g of oyster mushrooms or sub 100 g of the button mushrooms. When I use all 3 types of mushrooms, I just add the oyster mushrooms to the total and get a bit thicker soup.

The consistency and texture after pureeing is very silky, creamy and full bodied. The soup has body but is not a thick, viscous soup. However, if you do want to have a thicker version of this soup, either reduce the liquid stock (maybe reduse by 200 g) or add more mushrooms (add 200 g more mushrooms). This will result in a fuller-bodied version.

You can serve this soup either nice and hot or chilled. Both ways, the soup is extremely flavorful. If you make extra, the soup will keep well in the refrigerator for several days, if stored in a sealed glass container.

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