https://www.thefrenchcookingacademy.com
  • Home
  • Recipes
  • Wine Education
  • recommended cookware
  • About
  • Contact us
  • Online course log in
  • Home
  • Recipes
  • Wine Education
  • recommended cookware
  • About
  • Contact us
  • Online course log in
  • Home
  • Comfort food
  • Cream of mushroom soup

Cream of mushroom soup

Posted on Aug 20th, 2019
by Stephane
Categories:
  • Comfort food
  • How to recipes
  • Soups and consommés
mushroom soup

Master mushroom cream soup making with this recipe. the cream soups in french cuisine are similar to veloute soup but use a light bechamel sauce as a base. Learning the fundamental technique of making cream soups will allow to experience with many other vegetables and make dozens of other cream soups.

Cream of mushroom soup

Ingredients/Shopping List (makes 3-4 servings) 

Ingredients   Amount (Prep) (Notes) 
  • Button Mushrooms 
1 pound/500g (finely chopped)  
  • Butter 
4 Tablespoons/50g  (plus more for Béchamel base) 
  • Shallot 
3 medium shallots (peeled/finely chopped) 
  • Sea Salt 
1 teaspoon (to taste) 
  • Fresh Black Pepper 
½ teaspoon (to taste) 
Ingredients for Béchamel Base  Amount (Prep) (Notes) 
  • Butter 
3 Tablespoons/40g 
  • All-Purpose Flour 
3 Tablespoons/40g 
  • Whole Milk 
3 ⅓ Cups/800ml (full fat milk) 
  • Bay Leaves 
2 small leaves 
  • Onion 
½ of onion (peeled) 
  • Cloves (aromatic hard flower buds) 
5 cloves (not be to confused with garlic cloves) 
  • Sea Salt 
1 teaspoon 
  • Fresh Black Pepper 
½ teaspoon 
  • Nutmeg 
A pinch (freshly grated) 
Ingredients for Finishing Soup  Amount (Prep) (Notes) 
  • Heavy Whipping Cream 
1 Cup/200ml (or Crème Fraîche) 
  • Whole Milk 
2 ounces/50 ml (plus more for Béchamel base) 
Ingredients for Serving  Amount (Prep) (Notes) 
  • Croutons 
5-6 croutons per bowl 
  • Butter 
1 teaspoon per bowl 
  • Parsley 
1 teaspoon per bowl (chopped) 
  • Dry Sherry (optional) 
1 teaspoon per bowl (or port wine) 

Page Break 

Directions 

Abbreviations – C – Cup, TB – Tablespoon, tsp – teaspoon, oz – ounce 

Prep Work (Before Starting to Cook) 

Hint – Cooking goes much smoother if you measure out and cut ingredients before starting to cook. 

  • Mushroom – trim off hard base of stalk and finely chop. 
  • Shallot – peel and finely chop. 
  • Onion – cut peeled onion in half and stick cloves (4) into onion. 
  • Parsley – finely chop. 

Making Cream of Mushroom Soup (French) 

See Prep Work (Before Starting to Cook) above for how to prepare ingredients. 

Sauteing Mushrooms for Soup 

  1. Into a large, high-sided saucepan over Medium heat, add butter (4 TB). 
  1. When butter melts, add finely chopped shallots (3 medium). Gently cook (sweat) shallots for 2-3 minutes while stirring. 
  1. Cook shallots without developing any color/no browning. 
  1. When shallots sweat, add chopped mushrooms (1 lb) and stir to combine. Heat mushrooms for 2-3 minutes.  
  1. When moisture starts to release from mushrooms, season with sea salt (1 tsp) and fresh black pepper (½ tsp). Mix to combine. 
  1. Continue cooking over Medium-Low heat and stirring until mushrooms release most of their moisture (about 10 minutes). 
  1. Turn off heat when mushrooms just begin to dry and set aside. 

Making Béchamel Sauce 

Part 1 – Making Roux (Soup Base) 

  1. Add butter (3 TB) to a small saucepan over Medium-Low heat. 
  1. When butter melts, add all-purpose flour (3 TB) and mix to combine. 
  1. Cook butter-flour mixture (roux) for two minutes while stirring occasionally. 
  1. Turn off heat and set saucepan aside to cool. 

Part 2 – Making Flavored Milk for Béchamel 

  1. In another saucepan, add whole milk (3 ⅓ C), bay leaves (2 small), ½ onion with cloves, sea salt, fresh black pepper and freshly grated nutmeg (a pinch). 
  1. Place saucepan over Medium-High heat and bring to a gentle boil/simmer while stirring. 
  1. Flavored milk is ready when “onion starts dancing” or bobbing around. 
  1. Remove flavored milk from heat and let it rest/infuse for 5 minutes. 
  1. Remove onion, cloves and bay leaves after infusing. 

Part 3 – Combing Roux & Flavored Milk for Béchamel 

  1. Add roux into flavored milk and whisk to combine. 
  1. Place saucepan over Medium heat and, while whisking constantly, bring Béchamel to a simmer.  
  1. The sauce should start to thicken slightly when ready. 

Adding Béchamel Sauce to Cooked Mushrooms  

  1. Place a fine mesh strainer over pot of cooked mushrooms and slowly pour in Béchamel. Use a rubber spatula to help clean any sauce stuck to saucepan. 
  1. Mix to combine. For additional “smoothness” to soup: 
  1. Use a sticker blender to further break down mushrooms and help extract more flavor. 
  1. Another round of straining and pressing mushrooms through wire mesh sieve adds more flavor and smoothness. 

Finishing Cream of Mushroom Soup 

  1. Add whole milk (3 oz) and whipping cream (1 C) to mushrooms and mix well to combine. 
  1. Gently heat to a simmer over Medium heat. 
  1. Taste test for seasoning and adjust (if needed). 

Serving Cream of Mushroom Soup 

  1. Serve each bowl of soup with a few croutons, a small nob of butter and chopped parsley (1 tsp). 
  1. A drizzle of dry sherry or port wine can further enhance flavor of soup.  

 

Recipe written by Greg Hanlon

 




 

 

(Visited 11,306 times, 19 visits today)
  • french food
  • french soups
  • mushrooms
  • the french cooking academy

Stephane

One Comment Hide Comments

18 French Soups You Can Make at Home - A Hedgehog in the Kitchen says:
January 25, 2021 at 4:02 am

[…] French Mushroom Soup from The French Cooking Academy […]

Comments are closed.

Search for a recipe

Join our cooking school

enroll in our online course get started with french cooking
Chicken recipes

Chicken recipes

Comfort food

Comfort food

culinary school

culinary school

Fish and seafood

Fish and seafood

French articles, wine, food, guides

French articles, wine, food, guides

French cooking basics

French cooking basics

How to recipes

How to recipes

Meat dishes

Meat dishes

online cooking classes

online cooking classes

Sauces & Stocks

Sauces & Stocks

Soups and consommés

Soups and consommés

Starters and salad

Starters and salad

Subscriber's recipes

Subscriber's recipes

Sweets and Dessert

Sweets and Dessert

Vegetables & Sides

Vegetables & Sides

About Stephane

About Stephane

Hi, I’m Stephane. Self-taught cook, You Tube creator and a passionate French culinary instructor.

Five years ago, I set out to master the art of French cooking from my kitchen. I have spent thousands of hours studying and practicing the techniques taught in the most exclusive culinary schools in France and from classics like Escoffier’s Guide Culinaire.
My mission is to make learning to cook French cuisine accessible and easy for the home cook. My unique approach to teaching the secrets of French cuisine has accumulated over 16 million views online and forged a community of cooking enthusiasts across the globe.

Latest Wine Education Podcasts

  • Introduction to Bordeaux July 1, 2019
  • Wine Production June 27, 2019
  • Tasting from Languedoc Roussillon May 1, 2019

Your top 10 French recipes

  • Chicken chasseur recipeChicken chasseur recipe (85,185)
  • How to make a Gratin DauphinoisHow to make a Gratin Dauphinois (61,619)
  • Parisian Hot ChocolateParisian Hot Chocolate (44,833)
  • Essential guide to Crème BrûléeEssential guide to Crème Brûlée (44,363)
  • How to make a French Custard Pie (Flan parisien)How to make a French Custard Pie (Flan parisien) (40,457)
  • Boeuf Bourguignon recipe (red wine beef stew)Boeuf Bourguignon recipe (red wine beef stew) (35,155)
  • How to make a Shortcrust Pastry by HandHow to make a Shortcrust Pastry by Hand (33,120)
  • Real good rice pudding recipeReal good rice pudding recipe (32,932)
  • How to make a mayonnaise sauceHow to make a mayonnaise sauce (30,724)
  • How to make Beurre Blanc ( butter sauce)How to make Beurre Blanc ( butter sauce) (27,426)

Follow me on

  • Terms and conditions
  • Privacy policy
  • Logout
  • Login
  • Register
  • Cookie Policy

The French Cooking Academy | ALL RIGHTS RESERVED | © 2021

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT