Cream of Mushroom Soup Recipe

Name: Cream of Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart chicken broth (see page 200); 1/4 cup (1/2 stick) unsalted butter; 1/2 cup roughly chopped leek, white parts only; 1 cup roughly chopped white button mushrooms; 1/2 cup all-purpose flour; 3/4 teaspoon dried thyme; 1 bay leaf; 1/2 teaspoon salt, or more as needed; 1/2 teaspoon freshly ground black pepper, or more as needed; 1/2 cup heavy cream

Servings: persons

1 quart chicken broth (see page 200)
1/4 cup (1/2 stick) unsalted butter
1/2 cup roughly chopped leek, white parts only
1 cup roughly chopped white button mushrooms
1/2 cup all-purpose flour
3/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt, or more as needed
1/2 teaspoon freshly ground black pepper, or more as needed
1/2 cup heavy cream

1
In a large pot set over high heat, bring the broth to a boil.
2
Meanwhile, in a large saucepan set over medium-high heat, melt the butter.
3
Add the leek and mushrooms, and cook, without adding color, for 6 minutes.
4
Sprinkle in the flour and thyme, and cook for 3 to 4 minutes.
5
Let the mixture cool slightly.
6
Gradually whisk the hot stock into the leek and mushroom mixture, making sure to break up any lumps.
7
Add the bay leaf and season with salt and pepper.
8
Return the mixture to a boil.
9
Reduce the heat to low, and simmer gently for 30 to 35 minutes, stirring occasionally.
10
Put the soup in batches into a blender and puree.
11
Pass the blended soup through a fine strainer into a large saucepan.
12
Put the soup over medium-high heat, add the cream, and return to a boil.
13
Season to taste with more salt and pepper.
14
This soup can be stored in the refrigerator for up to two days.
15
Cream-based soups do not freeze well, as they tend to separate when being reheated.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 quart chicken broth (see page 200), 1/4 cup (1/2 stick) unsalted butter, 1/2 cup roughly chopped leek, white parts only, 1 cup roughly chopped white button mushrooms, and more.

Yes, Cream of Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Mushroom Soup

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