Creamy Mushroom Soup
Surely it didn't have to be bland sludge. We wanted a velvety soup that pulled deep, earthy flavor from ordinary supermarket mushrooms.
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 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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