# Cream of Mushroom Soup

A creamy and flavorful mushroom soup, perfect for a cozy meal.

- Servings: 4 servings
- Cuisine: Japanese
- Category: Soup
- Language: en

## 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

## Instructions

1. Dice the yellow onion.
2. Dice the shallots.
3. Place a high-walled pot on medium heat.
4. Add butter and olive oil to the pot.
5. Add the diced onion and shallots to the pot and sweat down for 5 minutes or until glistening.
6. Slice the cremini and shiitake mushrooms.
7. Add the sliced mushrooms to the pot and cook until they begin to brown and release moisture.
8. Chop the garlic cloves.
9. Add the chopped garlic and thyme sprigs to the pot.
10. Add the AP flour to the pot and cook down for 2 minutes to remove raw flour taste.
11. Deglaze with dry white wine.
12. Add vegetable broth or mushroom stock and bring to a simmer.
13. Season with salt and pepper to taste.
14. Add heavy cream to the pot.
15. Add Dijon mustard to the pot.
16. Add white miso to the pot.
17. Turn 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. Melt butter in a separate pan.
19. Sear the quartered cremini mushrooms in a dry pan until browned consistently.
20. Pour the soup into a bowl.
21. Top the soup with the seared mushrooms.
22. Toast bread.
23. Serve and enjoy.

## Equipment

- cutting board
- knife
- high-walled pot
- spatula
- pan
- ladle
- bowl
- strainer
- tongs

## 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.

## Source

- Original video: https://www.instagram.com/reel/DRm1h2tEehm/?igsh=dmdrNDc3ejhoYTMz
- Recipe page: https://www.cliprecipe.com/recipe/ec9f3f09-5698-429f-b169-e4d64cb554de
- Extracted: 2025-11-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt