Step 2: Prepare the Veloute
Melt the butter in a medium-sized saucepan over medium-low heat. Mix in the flour to form a roux. Stir the roux frequently for even cooking, and prevent the roux from burning. Cook for 5-6 minutes until it has a light brown appearance and a nutty aroma.
Add 1 cup of chicken broth to the roux and whisk until smooth. Add the remainder of the broth 1 cup at a time whisking until smooth between each cup. Remove the chicken veloute from the heat and reserve for later in the recipe.
Some recipes call for sprinkling the flour over the cooked mushroom, adding the broth, and then stirring over heat until the soup has thickened. I prefer to cook the roux in a separate pot and then add the broth to make a veloute. I like the added nutty-like flavor that comes from cooking the roux separately. The broth is also well incorporated with the flour and starting to thicken before adding it to the mushrooms.
Step 3: Cook The Onions, Garlic, and Mushrooms
Heat the olive oil in a large heavy bottom pot over medium-high heat. Add the onions and saute for 2-3 minutes until the onions are soft and translucent. Add the garlic and cook for 1 minute until the garlic smells fragrant.
Add in the mushrooms, salt, and pepper. Saute the mushrooms for 4 minutes stirring often, until the mushrooms start to turn golden brown and soften.
Stir in the sherry and reduce for 3 to 4 minutes, until the liquid has nearly evaporated.
Step 4: Add Veloute To Mushrooms And Simmer
Add the reserved veloute sauce to the mushrooms and stir until combined. Simmer on low for 20 minutes until the soup has thickened, and any remaining starchy taste has been removed.
Step 5: Finished With Cream, Serve And Enjoy
Stir in the cream and simmer on low for 5 minutes. Season to taste with salt and pepper. Serve and enjoy this delicious cream of mushroom soup as a starter for your next family dinner. Or makes for a great lunch served with a salad and your favorite bread.
How to Store Cream of Mushroom Soup
Refrigerate: Allow the soup to cool completely before refrigerating. Pour the leftovers into a flat wide bottom container to aid in the cooling process. Do not allow the soup to sit at room temperature for more than a couple of hours. Refrigerate the soup in an airtight sealed container or freezer bag for 3-4 days.
Freezing the Soup: If you are planning on freezing the soup, omit the last step and do not add the cream. The cream has a tendency to separate when thawed after being frozen. Let the soup cool completely and transfer to an airtight container or freezer bag. Squeeze out all the air from the plastic bag or container and freeze for 2-3 months.
Thawing and Reheating the Soup: Thaw the soup overnight in the refrigerator. Place the thawed soup into a pot and reheat over low heat stirring frequently to avoid scorching. Once the soup is warm, add the cream and stir until well combined.
¼ cup butter
⅓ cup flour
4 cups chicken broth
1 tbsp Olive Oil
1 cup Yellow onions (diced 1/4 inch)
2 cloves of garlic (minced)
1 lb Cremini mushrooms (sliced ¼ inch)
1/2 lb Shiitake mushrooms (sliced ¼ inch)
1½ tsp Kosher salt
½ tsp ground black pepper
¾ cup Dry sherry
1 cup Whipping cream
1 tbsp Parsley
- Melt butter in a medium size saucepan over medium-low heat. Add the flour to make a roux. Stir the roux frequently with a wooden spoon to promote even cooking and prevent it from burning. Cook the roux for approximately 5-6 minutes, until it’s light brown in appearance and has a nutty aroma.
- Add 1 cup of chicken broth to the roux and whisk until smooth. Add the remainder of the broth 1 cup at a time whisking until smooth between each cup. Remove the sauce from the heat and reserve for later in the recipe.
- Heat olive oil in a large thick bottom pot or dutch oven over medium-high heat. Add the onions and cook for 2-3 minutes until soft. Stir in the garlic and cook for 1 minute until fragrant.
- Add the mushrooms, salt, and black pepper and saute for 4 minutes, until the mushrooms have softened and turn golden brown. Stir in the sherry and reduce for approximately 5 minutes until nearly evaporated.
- Stir the reserved sauce into the mushrooms and bring to a simmer. Simmer uncovered on low for 20 minutes to remove any remaining starchy taste and thicken the soup.
- Stir in the whipping cream and bring to simmer. Remove from the heat and season to taste with salt and pepper.
- Garnish with fresh chopped parsley, serve and enjoy.
Serving Size: 1
Amount Per Serving:
Calories: 317Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 68mgSodium: 1463mgCarbohydrates: 18gFiber: 2gSugar: 6gProtein: 6g