Cream of Mushroom Soup

Directions

• Before We Start

  Adjusting for Green Bean Casserole: If following our green bean casserole recipe, we recommend increasing the mushrooms 683 g | 8 cups cremini mushrooms, sliced. We increase the amount because some of the mushrooms get added into the green bean casserole.
  Better Than Bouillon: This concentrated stock base adds depth that would normally take a long reduction. If you don’t have it, you can substitute with 1 bouillon cube, but you’ll need to adjust salt.
  MSG: Don’t skip this ingredient if you can help it. It’s what gives the soup that savory, “can’t-stop-eating-it” quality.
  Stock Choice: Use unsalted stock whenever possible. We reduce and concentrate flavors quickly, and salted stock makes it easy to overshoot.

• Prepare and Cook the Mushrooms

  For the Sautéed Mushrooms
  455 g | 5 1/3 cups cremini mushrooms, sliced
  24 g | 2 tbsp avocado oil, divided
  2.5 g | 1/2 tsp kosher salt
  9 g | 2 cloves garlic, smashed, divided
  2 g | 2 sprigs thyme, divided
  
  IMPORTANT: If following our green bean casserole recipe, we recommend increasing the mushrooms 683 g | 8 cups cremini mushrooms, sliced. We increase the amount because some of the mushrooms get added into the green bean casserole.
  
  Clean mushrooms (salad spinner or colander works great), then dry thoroughly. Slice into ~⅛-inch thick slices.
  
  Heat a 12-inch skillet over medium-high heat and add 1 tablespoon avocado oil. Add half the mushrooms, spread them out, and season with ¼ teaspoon salt. Cook undisturbed 2–3 minutes until moisture releases. Stir once, spread flat again, and continue cooking without stirring until the moisture fully evaporates and mushrooms brown, 3–4 minutes.
  
  Add 1 smashed garlic clove and 1 sprig thyme. Toss and cook another 2–3 minutes. Transfer to a bowl and repeat with remaining mushrooms, oil, garlic, and thyme.
  
  Reserve 20 slices of the cooked mushrooms for blending later add the rest to the stock.
  
  If making this for green bean casserole, then you will add half your mushrooms to the stock, 20 slices for finishing the soup and the rest for your casserole.
  
  If doubling the recipe, we recommend roasting the mushrooms and garlic on a half sized sheet pan in an oven at 400 F for 20 mins or until browned instead of sautéing. Tossing them halfway through. Once roasted, transfer to a bowl and toss with the sprigs of thyme. It is much easier and because of the high volume of mushrooms, they don’t suffer as much moisture loss as is typical with oven roasted mushrooms.

• Deglaze

  For the Deglazing Liquid
  115 g | ½ cup unsalted chicken stock
  
  Once mushrooms are cooked, add stock to the hot pan and scrape the bottom to deglaze. Transfer this liquid to a saucepan.

• Make the Mushroom Stock

  For the Mushroom Stock
  115 g | ½ cup deglazing liquid (from Step 2
  470 g | 2 cups additional unsalted chicken stock
  150 g | half the cooked mushrooms (from Step 1)
  45 g | ¼ onion
  75 g | 2 sticks celery
  0.2 g | 1 bay leaf
  2 g | ½ tsp whole black peppercorns
  120 g | 2 medium carrots, cut into 2-inch chunks
  3 g | 3 sprigs thyme
  8 g | 2 cloves garlic, smashed
  1.8 g | ⅜ tsp kosher salt
  
  Combine everything in the saucepan. Bring to a boil, then reduce to a simmer and cook for ~15 minutes to develop flavor.

• Make the Cream Sauce Base

  For the Cream Sauce Base
  55 g | 4 tbsp unsalted butter
  36 g | ¼ cup all-purpose flour
  60 g | 4 tbsp hot water
  12 g | 2 tsp Chicken Better Than Bouillon
  
  Important: If making this as a soup to be enjoyed as is, reduce to 30 g | 3 tbsp + 1tsp all-purpose flour. This will provide a thinner texture that is more palatable for soups. Keep the original amount if using in place of canned cream of mushroom to make better casseroles.
  
  While the stock simmers, whisk hot water and Better Than Bouillon until smooth (microwave ~1 minute helps).
  
  In a pot, melt butter over medium-low heat. Add flour and whisk continuously for 2–3 minutes until lightly bubbling.
  
  Add the bouillon mixture and whisk until smooth (it will clump initially — that’s normal).

• Finish the Cream of Mushroom Soup

  For Finishing the Soup
  All the mushroom stock
  1.25 g | ¼ tsp MSG
  1.8 g | ⅜ tsp kosher salt
  175 g | ¾ cup heavy cream
  0.4 g | ¼ tsp black pepper
  ~20 slices reserved cooked mushrooms
  
  Set a fine mesh strainer over the pot with the roux. Pour in all of the mushroom stock, pressing on the solids to extract maximum flavor. Discard solids.
  
  Whisk over medium-low heat until smooth.
  
  Add ~20 slices of the reserved cooked mushrooms and blend briefly with an immersion blender for texture and color.
  
  Add heavy cream, MSG, salt, and black pepper. Bring to a gentle simmer and cook 2–3 minutes until it thickens again. Taste and adjust seasoning if necessary.
  
  Enjoy as a delicious creamy mushroom soup or add to your favorite casserole.