Cream of Mushroom Soup
in the kitchen with… Autumn 2024
Ingredients
3½ cups baby bella mushrooms
1 tablespoon sunflower oil
3 tablespoons butter
1 small onion, finely chopped
1 tablespoon flour
1¼ cups vegetable stock
1¼ cups milk
2 small leaves chopped basil (purple or green)
Salt
Freshly ground black pepper
2–3 tablespoons cream, optional
Fresh basil leaves or cooked mushroom slices, salt, and freshly ground black pepper, for garnish
Instructions
- Slice the mushrooms in half between the stems and the caps, keeping the piles separate. Finely dice the stems. Slice the caps.
- Heat the sunflower oil and half the butter in a heavy saucepan and add the chopped onion, diced mushroom stalks, and half of the sliced caps. Fry for 1 to 2 minutes, stirring frequently; then cover and sweat over low heat for 6 to 7 minutes, stirring occasionally.
- Stir in flour and cook for about 1 minute. Gradually add stock and milk to make a smooth, thin sauce. Add the chopped basil and season with salt and pepper to taste. Bring to a boil and then simmer, partly covered, for 15 minutes.
- Let soup cool slightly, then pour into a food processor or blender and process until smooth. Pulse about 4 times for 2 seconds.
- Melt remaining butter in a heavy frying pan and fry the remaining mushrooms over low heat for 3 to 4 minutes or until they are just tender.
- Pour the soup into a large saucepan and stir in remaining mushrooms. Heat until very hot but not boiling and add salt and black pepper to taste. Add a little of the cream, if using, up to 3 tablespoons.
- Ladle soup into 4 warmed bowls. Garnish with basil and cooked mushrooms along with salt and black pepper to taste. Makes 4 servings.
Recipe courtesy Jacqueline Riekena of West Des Moines
