MUSHROOM SOUP

Mushroom Soup

Making the classic dish with an easier, shortened approach and less cooking time.

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Servings: 3 to 4 Calories: 119kcal Author: Maggie Zhu

Ingredients

• 16 ounces (500 grams) white or brown mushrooms, sliced
• 5 tablespoons butter , separated
• 1/2 white onion , minced
• 3 tablespoons all-purpose flour
• 4 to 5 cups chicken stock
• 1 teaspoon dried parsley
• 1 bay leaf
• Pinch of Thyme
• 1/4 teaspoon salt
• 4 egg yolks (Optional)
• 1/4 cup heavy cream
• parsley or croutons for garnish (Optional)

Instructions

• Heat 3 tablespoons butter in a 3.5-quart dutch oven or heavy duty pot over medium heat. Add onion and turn to medium-low heat. Cook and stir onion until tender and translucent, about 8 minutes. Do not brown the onion.
• Add flour and continue stirring over medium-low heat for 3 minutes, until flour and onion are well combined.
• Add chicken stock, about one cup at a time. Stir constantly until it forms a silky paste and starts simmering.
• Add the parsley, bay leaf, and thyme. Simmer over medium-low heat, partially covered, for 15 to 20 minutes, until the soup reaches the desired thickness.
• While simmering the broth, cook the mushrooms. Melt the remaining 2 tablespoons of butter in a large skillet until the butter starts to bubble. Add mushroom slices and season with salt. Stir a few times to mix well. Cook, stirring occasionally, until the mushrooms are browned, about 5 minutes. Add the mushrooms into the soup.
• Combine the egg yolks (if using) and heavy cream in a small bowl and beat until mixed well (*Footnote). Slowly add the cream-yolk mixture into the broth. Adjust the seasoning with salt and more cream if necessary. Heat over lowest heat for another 5 minutes. Do not bring the soup to a simmer.
• Garnish with chopped parsley or croutons. Serve hot.

Notes

1. The original recipe uses egg yolks to create a thicker soup. When I want a lighter soup, I use just heavy cream and skip the egg yolks. It produces a satisfying soup that is almost as creamy.