Cream of Mushroom Soup
4 servings10 min prep30 min cookEasy
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The Tale of Cream of Mushroom Soup
Story updated
Cream-based mushroom soups have long existed in European cooking, but the dish became a distinctly American pantry staple after Campbell's introduced its condensed cream of mushroom soup in 1934, which went on to become a workhorse ingredient in countless casseroles.
Ingredients
Scale:· 4 servings
- 4 tbsp butter
- 1 onion, diced
- 1 lb button mushrooms, sliced
- 2 cloves garlic, minced
- 3 tbsp flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tsp fresh thyme leaves
- Salt and pepper, to taste
Instructions
- 1Melt the butter in a large pot over medium heat and cook the onion for 4 minutes until softened.
- 2Add the mushrooms and cook for 8 to 10 minutes, until they release their liquid and turn golden brown.
- 3Stir in the garlic and cook for 30 seconds, then sprinkle in the flour and stir constantly for 1 minute.
- 4Slowly whisk in the broth, making sure no lumps remain, and bring the soup to a gentle simmer.
- 5Add the thyme and simmer for 10 minutes, stirring occasionally, until slightly thickened.
- 6For a smoother texture, puree part of the soup with an immersion blender, then stir in the heavy cream and warm through without boiling.
- 7Season with salt and pepper to taste before serving.
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