Creamy Mushroom Soup

From Cook's Country | October/November 2009

Why this recipe works:

Of all the mushroom varieties, we settled on white or cremini mushrooms for our Creamy Mushroom Soup. They were readily available and possessed a good meaty flavor. What appeared to be more mushrooms than we could possibly need reduced down to a fraction of their bulk once cooked. As they… read more

Of all the mushroom varieties, we settled on white or cremini mushrooms for our Creamy Mushroom Soup. They were readily available and possessed a good meaty flavor. What appeared to be more mushrooms than we could possibly need reduced down to a fraction of their bulk once cooked. As they cooked down, the flavor of the mushrooms concentrated, which made for a rich, flavorful soup.

The extra dose of mushrooms added enough bulk to our soup that we could eliminate flour as a thickener—a nice benefit, as flour made the soup pasty. Swapping out onions in favor of leeks resulted in the perfect velvety texture we were looking for. To accentuate the meatiness of the mushrooms, we used beef broth instead of chicken. We also reduced the cream, as too much of it masked the other flavors.

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Serves 6 to 8

Since this soup is pureed, don’t waste time slicing mushrooms. Just break them into rough pieces with your hands. Use the blender, not the food processor, for the smoothest possible soup. You can use brandy or dry sherry in place of the Madeira. Be sure to use low-sodium beef broth: Pacific beef broth is the test kitchen’s top-rated brand.

Ingredients

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