Soups made with cream are much older than you can think. Italian (Salsa colla) and French (Béchamel) cream sauces and soups based on these sauces have been made for many hundreds of years. In the United States, the Campbell Soup Company began producing its famous “Cream of Mushroom Soup” in 1934. From that time many housewives start to experiment with Creamy Mushroom Soup at home. This is my favourite creamy mushroom soup, even better when you save it in a bowl made from bread.
- 1/4 cup (55 g) butter
- 2 pounds (900 g) sliced and fresh mushrooms
- 2 pinch salt
- 1 yellow onion, diced
- 1 1/2 tbsp all-purpose flour
- 6 sprigs of fresh thyme
- 2 cloves garlic (peeled)
- 4 cups of chicken broth
- 1 cup of water
- 1 cup of heavy whipping cream
- freshly ground black pepper to taste
- Firstly, in a large soup pot melt butter over medium-high heat; cook cut mushrooms in butter with a pinch of salt until the mushrooms give off their juices (sweat). Now you can reduce the heat to low. Stirring often continue to cook mushroom, until mushrooms are golden brown (15 minutes). Set aside a few good looking mushroom slices for garnish later, if you want to. Add diced onion into mushrooms and cook it until onions are soft and transparent.
- Mix flour into mushroom and onion and cook it, stirring often. Tie thyme sprigs into a small bundle with kitchen twine and add it to the mushroom mixture then add garlic cloves to the mixture as well.
- Pour water and chicken stock into mushroom mixture. Bring to a simmer and cook for about 1 hour. After cooking remove thyme bundle.
- Pour soup to a blender in small batches and puree on high speed until it gets smooth and thick.
- Pour back blended soup to the soup pot and mix in heavy whipping cream. Season with some salt and black pepper and serve in bowls. Garnish creamy mushroom soup with reserved mushroom slices. Enjoy!