Homemade Cream of Mushroom Soup Recipe
Тәжірибелік нұсқаулар және стиль
This delicious homemade cream of mushroom soup is loaded with wild mushrooms and comes together in no time.
Cream of mushroom soup is a stock-based soup consisting of roasted mushrooms that are then pureed and creamed at the end. My guess is that you have inevitably seen a can of this at the grocery store at some point in your life. The soup was actually created from the French Bechamel sauce and has been prepared in the old world for generations. It is now most commonly purchased via a can, but I’m here to change that up with this recipe.
Ingredients for this recipe:
• 3 tablespoons unsalted butter
• 1 large peeled and small diced yellow onion
• 4 finely minced cloves of garlic
• 3 tablespoons olive oil
• 2 pounds assorted cleaned and sliced fresh mushrooms
• ½ cup white wine
• ½ cup all-purpose flour
• 3 quarts chicken stock
• 1 ½ cups heavy whipping cream
• 3 tablespoons finely minced fresh parsley
• 1 tablespoon finely minced fresh thyme
• sea salt and pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 90 minutes
Procedures
1. Add the butter to a large pot over low heat and cook the onions until well caramelized, about 45 minutes.
2. Next, stir in the garlic and cook for 1 to 2 minutes or until you smell it.
3. Add in the mushrooms and turn the heat to high and sauté for 15-20 minutes or until the mushrooms are cooked down. Stir often.
4. Deglaze with white wine and cook until it has been absorbed about 5 minutes. Stir often.
5. Mix in the flour completely and then pour in the chicken stock and bring the soup to a boil, it should be thick.
6. Puree the soup using a hand blender or regular blender until smooth.
7. Finish my stirring in cream, herbs, salt, and pepper.
Chef Notes:
Make-Ahead: You can make this soup up to 2 days ahead of time.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until hot.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
When reheating the soup, the cream can sometimes separate. In order to rethicken it, add a small amount of slurry (2 tablespoons of cornstarch whisked with 1 tablespoon of water) and bring to a boil while whisking.
If for some reason you do not have chicken stock, you can use vegetable stock or water.
You can turn this cream of mushroom soup into mushroom soup by simply leaving out the cream at the end.
Caramelizing the onions is one of the most important steps to ensuring this tastes delicious, so do not skip this part.
Sautéing the mushrooms is crucial to bringing out more mushroom flavor, so take the time to do this before deglazing with wine.
I like to use chardonnay, sauvignon blanc, or pinot grigio when cooking with white wine.
If the soup is not thick after you puree it, then stir in a slurry consisting of 1/3 cup of cornstarch whisked with ¼ cup of cold water and bring the soup to a boil to activate.
Пікірлер: 653
My dad used to make this for us every last day Friday if the month. Unfortunately he passed away when i was 14 to young to learn the recipe. I tried this recipe, after countless others, and it tastes just like it. Thank you so much. You gained a subscriber and bright back the taste of my childhood
Gotta tell ya...I always sauté my mushrooms first in a dry skillet, no salt, nothing. It really extracts the flavor of the shrooms and so much more intense mushroom flavor! Once you try it, you’ll see the incredible difference. Hugs!
@paulinapingkan2023
2 жыл бұрын
How much time needed to sauteed those mushrooms?
@LR-ku8fn
2 жыл бұрын
@@paulinapingkan2023 Late answer but not much you'll see when they get that golden brownish color it works kinda like searing.
@aavaniprabhu1420
2 жыл бұрын
same! i thought i was doing something wrong without the salt and oil in the beginning, but the results were exceptional!
@RiTorpedo
Жыл бұрын
There is a one more trick. Take couple of big mushrooms, slice them in thin slices and dry them slowly in the oven until they are crispy. When they are crispy , grind them in the fine powder and add them in the soup when the soup is almost done. And Voila! a tone of flavor.
@pria7538
Жыл бұрын
Ditto.
This soup is my go-to for work and family functions. I make a big batch and put it in a crock pot to keep hot. When I first brought it to work, I remember hearing people say "Why did you bring soup? Mushroom soup!? It's gross! Why did she do that? Where is the real food!?" Typically people bring store-bought baked goods, meat trays veggie trays, store-bought dip, etc... I don't complain - I like free food. Anyway the first time I brought the soup it was gone 15 minutes after the word got out how delicious it was. Now every single time we have a function it's "Hey are you going to bring that soup? Can you bring that soup?? How about that soup?? We need that soup RFN!" Anyway, this is the most delicious soup I've ever had. It's probably not as good as what you make, but damn this soup is a masterpiece. Thank you so much! Oh also, I'm adding Worcestershire sauce and Tabasco to finish almost everything I cook now. It really does add something special.
If the soup doesn’t get thick after adding flour, it could be that the mushrooms were washed. Also adding salt too early will bring out the water in the mushroom which is like a sponge. When I sauté my mushrooms I caramelized them well, which adds another layer of flavor to them. I use very little liquid to deglaze the pot.
First rate soup...better than some of the expensive French restaurants I've been to hands down!
I made this last night for dinner using a 50/50 mix of button and Cremini mushrooms. Wowza! Absolutely delicious! Fun fact: I made half the batch with heavy whipping cream and the other half with almond milk for my wife, who tries to avoid dairy. Both versions tasted quite good.
@ChefBillyParisi
3 ай бұрын
Excellent!
You’ve explained the process so well. Every question I wanted to ask were answered clearly. Thank you 🙏 sure subscribed!
Portobello, crimini, white and also brown button mushroom are all the same species, just different ripening stages. Button mushrooms come in brown (original) or white (a mutation discovered in the late 19th century and since then also grown for consumption).
The reason that goopy canned soup was/is so popular is the flavor that comes from dried porcini mushrooms. The first time I had porcini in Italy, the hypothalamus of my brain instantly transported me back to childhood. THAT was the flavor! Also, try finishing with truffle oil. Truffle oil may be made with synthetic flavor, but that flavor is identical to that of a $100 truffle. And literally, a few drops go a very long ways. Just don't boil the flavor out, it's a last second (second, not minute) ingredient. And I love your idea of using thyme! Wife doesn't care for thyme, I love it. Next batch, and thank you!
Made this soup just now and it actually thickened up really well. Amazing. I wanna be a chef now
Been waiting all year for soup weather and it’s finally here! 😊 Thank you, Chef for the marvelous recipe!
I’ve tried your hummus and now this mushroom soup recipe. My wife and kids tell me these were better than at downtown fine dining restaurants. Thank you Chef.
@ChefBillyParisi
3 жыл бұрын
My pleasure!
Chief is how i needed a roux base cream soup for an SBA (school based assessment, I'm in secondary/high school in the Caribbean. And I saw this thank you and I hope to make you proud when I make it for the moderate )
@TheExerticus
3 ай бұрын
howd it go?
Thank you! Made this last night and it was a hit! Very appreciated!
I used pigs ears wild mushrooms, replaced chicken broth by using diced bacon with lots of fat for oil. added some nutmeg. delicious!
Hello Chef. Can I just say how happy I am to have found your channel. It happened by searching how to make beef stock. Yes, I know this is your cream of mushroom soup video -- I'm obsessed and now I'm binge watching your vids! I love everything about your videos, the format, the content, the thoroughness and more. You have this gift of removing any intimidation about a recipe. I love to cook and entertain. Ina Garten and Martha Stewart have been my top "go-tos" for many many years, mainly for their fresh and good quality ingredients approach to cooking. I can now say with absolute certainty that Chef Billy Parisi tops my list of the very best cooking influencers!! Thank you.
Oh my goodness this is the best mushroom soup I have ever had , I didn’t add any seasoning at all! I have never said that in my life 10/10
Thank you for explaining about the caramalisation of the onions. In my food tradition almost all dishes start out like that. I am amazed to see on KZread how many people add the onions at a later stage.
Made this mushroom soup today on a cold winters day. Fantastic. Thx Billy!
Love making my own. So much more flavor. And I use mine for casseroles and other recipes. Amazing!
Because we monitor our sodium intake I started making our own a few years back, it is the only way to go. I’ve made up my own recipe in the past but I’m going to use yours from now on. In the past I never used that much flour for my roux, I most definitely think I need to stop holding back. This looks amazing...
Today is the second time doing this soup. It turned out fantastic! If anyone is still searching for a mashroom soup recipe this is absolutely the perfect one! A must try! All the love to the chef! ❤
@ChefBillyParisi
6 ай бұрын
Many thanks!
Hi Chef. This recipe was so fun to make, thanks to your tips and tricks. I shared it with friends and neighbors and we all agreed it's the best cream of mush soup ever. Making it again today. Thank you!
Definitely making this one today! Great for post teeth surgery or babies/toddles (minus the wine). My healthy alternative for when my soups or sauces don't thicken is to add 1-2 tsp of flaxseed flour (or just replace all purpose flour with flaxseed flour). It's a great instant thickening agent with no added taste and healthy for the gut :)
@joneslukas
5 ай бұрын
For kids, what do you add instead of wine?
I just finished making this soup using wild foraged matsutake mushrooms… omg! Delicious! 💖✨
Watching this because my boyfriend wants to make green bean casserole for Thanksgiving, but wants to make everything homemade. This recipe looks so good and I have to say that you have a very soothing voice.
@godiciumarioara-cantaripoe1076
Жыл бұрын
RBCChicago
This recipe does look amazing I've watched a few videos and this one calls out the most to me where it truely looks delicious and makes sense. For sure this has been saved and will be made for a lovely cooler winter day in my house.
I have been making this recipe for 35- 40 years. I found it in a Bon Appetite magazine back in the 80’s. Only difference is, I use shallots. Thanks for the video.
I made this soup about a year ago and cooked again this rainy weekend in FL. Great recipe and video! I used beef bone broth, watered down a little, and added some garlic and basil from my garden. Holy Moly! Super good!
Hi, chef! By chance found you on KZread and loved the way you explain your recipes. I am from Brazil, São Paulo, and it’s cold now, perfect for a soup in the evening. I made your soup today, followed all the steps, and the result could not be better. Delicious!!! I used shitake, Paris and funghi porcini. Thank you and good luck!!
@ChefBillyParisi
2 жыл бұрын
Thanks for watching! Have always wanted to go to São Paulo!
Love your videos . I’m a health and cook enthusiast. Chanterelle mushroom will be great to garnish of course if you have them handy! My recent trick has been (because heavy of light cream tend to last for a few days once opened ) I was running out of heavy cream one day and to save a nightmare I improvised with Philadelphia cream cheese . Every since when I make a bisque or velouté in French I use cream cheese 😅! Let us know when you try
I used sliced white and portobello mushrooms. I did have to add the cornstarch and water mixture, but I only added 1/2 of the amount suggested. I also only added 8 cups of stock, not 12 cups (3 qt), the suggested amount. I used chives instead of parsley and drizzled some toasted sesame oil on top. TY for sharing this recipe... it is "lick the spoon" good. 😊
@AndreaLina
3 ай бұрын
Thank you so much for explaining what 3 quarts means 😂
I just made it and everyone loved it, even my 6 year old niece!!
I made an entire Thanksgiving meal by myself once when my small family and I were relocating; in other words, away from our hometown and extended family. I did not once open a can of anything! I made everything from scratch, including the cream of mushroom soup. That green bean casserole was the best we had ever tasted. Mmmmm. I will try your recipe soon! The one I used was from the America's Test Kitchen cookbook entitled, "The New Best Recipe."
I absolutely love mushrooms and mushroom soup! Can hardly wait to make this homemade version. Thanks for another easy and delicious recipe.
@SusanSmith-hl3iv
2 жыл бұрын
PS I didn’t know to carve out the gills of portabellos. I always learn from you.
Wow came here for soup to make green bean casserole, and left learning the best way to clean and cut different mushrooms! Thanks so much! This is a whole lot easier than how I’ve been doing it! 🍄
Hi Chef! After watching this yesterday i went out to buy ingredients: 1# baby portabella, 0.5# cremini, 0.5# shitake, and sauvignon blanc. Just finished cooking it and it is so dang delicious!!! Thank you so much for sharing recipes and techniques! Stay safe, and hope you have a wonderful weekend!
@mariachristianjoyl.castill868
Жыл бұрын
Hi ...pls can u gave me your recipe ingredients and procedurw
The absolutely best mushroom soup I have ever made so I've been told from my family....Making it again for the second time this week.
Here’s a tip: save the “gills” that you scrape out of the portabello & sprinkle over the finished product for a truffle-like appearance.
@thestonecanoe3159
Жыл бұрын
They be bitter
It looks so delicious 🤤 I have been looking for a homemade cream of mushroom soup recipe for so long now. Thank you!
I made this soup last night for dinner. Was so yummy. I’m definitely going to make it regularly. I added coconut cream. Thanks so much for this recipe
You’re amazing Chef Billy! I can’t say this enough 😊 love love love your recipes and techniques and your videos ❤️🔥
You break down everything so simply and straightforward. I feel like I can open a Michelin rated restaurant after watching you.
This recipe turned out amazing. Only thing i changed was sautéing another pound of mushrooms into the soup after it was pureed because i like the texture. This is one of the best recipes i ever used.
I love how you explain the steps I really appreciate it 💛, lovely video recipe for sure looks divine
OMGoodness, this looks delicious, I can't wait to make it. I was thinking to make extra to use in my green bean casserole at Thanksgiving. Love, love, love your recipes. So happy that I found your channel.
Made it today and it was amaaaazing. Hearty, rich, and so comforting. Thank you
Dill is a lovely herb to use with mushroom soup too.
Caramelizing onions has changed my recipes so much! I so enjoy watching you cook. I’m making this mushroom soup tomorrow.
@cristianoromeo9368
2 жыл бұрын
i guess im asking randomly but does any of you know a tool to get back into an instagram account? I somehow forgot the password. I love any assistance you can give me
@devonquinn5282
2 жыл бұрын
@Cristiano Romeo Instablaster ;)
@cristianoromeo9368
2 жыл бұрын
@Devon Quinn I really appreciate your reply. I found the site through google and im in the hacking process atm. Looks like it's gonna take a while so I will reply here later with my results.
@cristianoromeo9368
2 жыл бұрын
@Devon Quinn It did the trick and I actually got access to my account again. Im so happy! Thanks so much you saved my ass :D
@devonquinn5282
2 жыл бұрын
@Cristiano Romeo Glad I could help xD
Very nice and yummy delicious mushrooms soup. And thanks for sharing
Congratulations ! Best mushroom soup recipe ever found on youtube. I don't trust all the others that don't start with onion to be caramelized . . . or even don't name onion at all !
I’m gonna make this! Thank you!🙋🏾♀️
I love this soup with some chestnut boletes or porcini and oyster mushrooms. It's so delicious! I do add a good amount of thyme and rosemary though too.
Made this soup once before and am making it again tomorrow. It is amazing! Thanks Chef Parisi!
I tried this today. Superbly nice. Thanks Chef Billy for sharing!
I just saw your video this afternoon and want to make it for dinner right away. It turns out so delicious and my whole family loves it. Thanks a lot
I love cream of mushroom soup so much. Thanks for sharing. Definitely will try.
Made this today and it came out amazing. I did have to do the starch addition. But the best mushroom soup I ever had.
Made this soup yesterday & it was a hit with my family! They're not even as huge a mushroom fan as I am. My younger son declared that this was his favorite soup of mine aside from the butternut squash one.
@ChefBillyParisi
7 ай бұрын
Love it! Appreciate you trying it
I’ve made this at least twice now. Perfect recipe
By far the best mushroom soup. I’ve made it couple of times and my family loves it. Never thought to add thyme and I love it. Thank you for sharing this recipe!
@ChefBillyParisi
6 ай бұрын
Appreciate you trying it
Wow 🤩 , mushrooms soup is look delicious 😋 Thank you for your video
chef made this yesterday it was so so so good was really happy with how it came out .. thanks for the recipe
Man, that looks sooooo . . . good! Can't wait to make it!
Such a great recipe, making for second time and it's so good on a freezing cold day!
Thank you!
Just made this and absolutely loved it! Thank you for sharing all of your recipes. Your breakdowns are fantastic!! 🙌
I just finished making it! Delicious ❤️thank you!
Wowza, I could almost smell this delish soup thru the screen. Mushrooms are my absolute favorite veggie. I make this soup all the time, but (all) of your tips are priceless. Thanks!!!
Thanks Chef Billy, always wanted to make homemade cream of mushroom soup
I was gonna make fiddlehead soup today, but saw 50% off mushrooms at the store, so change of plan! Can’t wait to get started❤️
Turned out delicious, love mushroom soup, so glad to have your recipe.
I love your recipe and the details reminder for us!
Oh myyy this was amazing ! My daughter has celiac and has been craving mushroom soup every company puts flour in it so I thought I’d have a shot at it and subbed corn starch for flour we will never go back ! This is so lovely thank you for sharing ! ❤ I will make another batch and freeze portions for her because I don’t think there is going to be any left of this batch 😂❤
@ralphacosta3630
Жыл бұрын
How much corn starch did you had to use for it?
@nancyinthegarden3160
Жыл бұрын
My son has every allergy to grains. I make a base with potatoes through the blender after they’re cooked Make your milk and use rice flour then add the blended potatoes to add to the gravy
That looks so good I’m going to make it tomorrow 💚
This is fabulous making it for Thanksgiving and just wow. I don’t think I’ve seen homemade versions of this before I love it!! Farmers markets ahoy! Also I haven’t heard homie this much since the movie “Clueless”. Dude!!! Way to bring it back and keep it alive boom!!
this is one of the best cooking videos i’ve seen!!! the instructions are so clear thank you
Adding the sauted mushrooms on top is an excellent finish. Thanks
I loved your slow way of cooking. I agree. Good cooking needs to be slow & with patience. Will definitely try this recipe out
OMG! I love love love cream of mushroom soup!!! Fresh made like yours... NOTHING better! I want to make your recipe!
Watching this recipe breing assembled makes me want to make mushroom soup this way right now! Thanks. Great video!!!
Super tasty. Thanks Billy, you’re awesome!!
Great recipe, flexible too. I did not have any stock but made a roux with some leftover beef fat and threw in a beef bouillon cube. Did not puree (I don't like purees) and added a green onion from my garden, very mild, with parsley for the garnish. I did follow the recipe carefully with respect to cooking the onions and mushrooms. I used one pint of cream and two cups of stock although maybe I had a smaller quantity of mushrooms. Enjoy this wonderful food!
I made this last night. It was the best mushroom soup we’ve ever eaten. Thanks so very much Chef!!
Thanks!
Thanx, Chef Billy, for this fantastic recipe!
This is really amazing thanks for sharing my dear friend.
Sherry works wonders in mushroom soup - compliments the thyme too.
I hate it when recipes ask for ingredients I've never heard of....these are all my good friends and wow so yum.
I love this recipe 😋
That looks so delicious! Thank you. I was watching a Julia Child video showing the making of onion soup, and she did a trick to thicken the onion soup by mixing one part flour with one part Worcestershire sauce. I think that trick might work for this delicious mushroom soup too.
I'm going to try this recipe thank so much
This is truly wonderful It was so delicious!
I will be making this weekend. Love your videos.
@housemail557
2 жыл бұрын
It is absolutely delicious! Highly recommend this recipe.
I love champignons. I love to cook. Your receipt sounds great. I will try it. Thank you.
Thank y'all so much dearest 🌹 Y'all such an inspiration 🥰 Appreciate y'all from the bottom of my heart 💖 Be Blissful Eternally 🙏👼🌈
Love how you explain clearly. Thanks for this good recipe. We would definitely try it. We normally buy canned soup but this looks not that difficult and should be more delicious.
@nancyboone1685
2 жыл бұрын
Delicious
Made this today, turned out great. Thank you for sharing this recipe!
@ChefBillyParisi
4 ай бұрын
Thanks for giving it a shot!!
This is a solid recipe! I made it tonight using baby bellas. I cut the recipe in half. Delicious! Thanks Billy!
Yummylicious Homemade mushroom soup 😋