Cream of Mushroom Soup
Cream of Mushroom Soup is a home-style soup at difficulty 1/5 (Beginner), about 426 kcal. This is a classic French-style thick soup known for its silky, creamy texture wh. Ingredients and step-by-step instructions are below, with notes for home cooking.
1 / 5
★☆☆☆☆
426 kcal
Ingredients
- White mushrooms
- Onion
- Butter
- Flour
- Milk
- Heavy cream
- Cracked black pepper
- Salt
- Water
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Steps
- Slice the white mushrooms and dice the onion, set aside.
- Place the butter in a pan over low heat and melt. Add the onion and stir-fry until translucent.
- Add the white mushrooms and stir-fry until they release water and become soft. Sprinkle in the flour and stir to mix evenly.
- Add the milk and water, stir well, then bring to a boil over low heat. Stir continuously to prevent the bottom from scorching.
- Reduce heat to low and simmer for about 10 minutes until the soup thickens.
- Pour in the heavy cream and heat for another 1 minute. Season with salt and cracked black pepper.
- Turn off the heat; you can blend the soup finely with a food processor if desired (optional).
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Notes
This is a classic French-style thick soup known for its silky, creamy texture where the aroma of mushrooms blends harmoniously with milk. Mushrooms are rich in dietary fiber and trace elements, while milk provides high-quality protein and calcium. The method is very simple and beginner-friendly, taking about 30 minutes from prep to finish.
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Estimated Cooking Difficulty: ★
Estimated Calories: 426 kcal
Calculation:
Determine how many portions you plan to make before starting; one portion is enough for 1-2 people.
Total amount (per portion):
- White mushrooms: 200g
- Onion: 50g
- Butter: 15g
- Flour: 10g
- Milk: 200 ml
- Heavy cream: 30 ml
- Water: 100 ml
- Salt: 2g
- Cracked black pepper: 1g
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- You can reserve part of the mushrooms for decoration by pan-frying them beforehand and adding later.
- Using chicken broth instead of water will enhance the flavor; suggest keeping the total liquid volume no more than 300 ml per portion.
- You can increase the amount of flour and heavy cream to achieve a thicker soup texture.
- It is recommended to serve the soup immediately; refrigeration or freezing for storage is not advised.
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If you encounter any issues or find areas for improvement while following this guide, please submit an Issue or Pull Request.