Cream of Mushroom Soup

Serves 4
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Directions

  1. 1Dice the yellow onion.
  2. 2Dice the shallots.
  3. 3Place a high-walled pot on medium heat.
  4. 4Add butter and olive oil to the pot.
  5. 5Add the diced onion and shallots to the pot and sweat down for 5 minutes or until glistening.
  6. 6Slice the cremini and shiitake mushrooms.
  7. 7Add the sliced mushrooms to the pot and cook until they begin to brown and release moisture.
  8. 8Chop the garlic cloves.
  9. 9Add the chopped garlic and thyme sprigs to the pot.
  10. 10Add the AP flour to the pot and cook down for 2 minutes to remove raw flour taste.
  11. 11Deglaze with dry white wine.
  12. 12Add vegetable broth or mushroom stock and bring to a simmer.
  13. 13Season with salt and pepper to taste.
  14. 14Add heavy cream to the pot.
  15. 15Add Dijon mustard to the pot.
  16. 16Add white miso to the pot.
  17. 17Turn the temperature to medium-low and stir semi-frequently every 3-4 minutes to ensure nothing sticks or burns, but allows the soup to thicken slightly.
  18. 18Melt butter in a separate pan.
  19. 19Sear the quartered cremini mushrooms in a dry pan until browned consistently.
  20. 20Pour the soup into a bowl.
  21. 21Top the soup with the seared mushrooms.
  22. 22Toast bread.
  23. 23Serve and enjoy.

Ingredients

  • 1 lb cremini mushrooms, sliced
  • 1 lb shiitake mushrooms, sliced
  • 0.25 lb cremini mushrooms, quartered, used for topping
  • 0.5 yellow onion, diced
  • 2 shallots, diced
  • 0.5 stick butter
  • 2 tsp olive oil
  • 6 garlic cloves, chopped
  • 3 sprigs thyme
  • 0.33 cup AP flour
  • 0.75 cup dry white wine
  • 1.5 cups veg broth or mushroom stock
  • Salt
  • pepper
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tbsp white miso
  • 1 tsp heavy cream
  • chives
  • red pepper flakes
  • bread

Equipment

cutting boardknifehigh-walled potspatulapanladlebowlstrainertongs

Tips

  • Prep all your veg in advance, set aside.
  • Cook down flour for 2 minutes to remove raw flour taste.
  • Stir semi-frequently, every 3-4 minutes, to ensure nothing sticks or burns, and allows the soup to thicken slightly.
  • Sear button mushrooms in a dry pan until browned consistently. Toss in brown butter and add to the top of the soup.
  • Toast your bread.