Cream of Mushroom Soup
Kick Thanksgiving dinner off with this elevated childhood classic and watch as everyone clamours for seconds.
Ingredients
- 1 onion, chopped
- 1 garlic clove, chopped
- 3 tbsp (40 g) butter
- 1 lb (450 g) white mushrooms, quartered, leaving 6 whole mushrooms for serving
- 1 tbsp unbleached all-purpose flour
- 1/4 cup (60 ml) white wine
- 4 cups (1 litre) chicken broth
- 1/2 oz (14 g) dried mushrooms, any variety
- 1 bay leaf
- 1/4 cup (60 ml) 15% cooking or 35% heavy cream
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp (15 ml) olive oil
Instructions
- In a large pot over medium-high heat, soften the onion and garlic in the butter. Add the mushrooms and cook until golden brown, stirring a few times. Sprinkle with the flour and cook for 1 minute. Deglaze with the wine and reduce until almost dry. Season with salt and pepper.
- Add the broth, dried mushrooms and bay leaf. Bring to a boil, then simmer for 20 minutes, stirring several times. Remove the bay leaf.
- In a blender, purée the soup until smooth. Return to the pot and stir in the cream. Keep warm.
- When ready to serve, thinly slice the remaining mushrooms using a mandoline. In a bowl, combine with the parsley and oil. Season with salt and pepper. Serve the soup topped with the raw seasoned mushrooms.
Kick Thanksgiving dinner off with this elevated childhood classic and watch as everyone clamours for seconds.