Cream of Mushroom Soup
This classic cream of mushroom soup is a flavorful easy to make recipe that will be a new favorite weekday or any day kind of meal.
Passive Time
Passive Time
Stock for Soup:
  • 1/2lb mushrooms
  • 2tbs butter
  • 2cups chicken stock
  • 1/2cup chopped celery
  • 1/4cup sliced onion
  • 2tbs shredded parsley
  • 1clove crushed garlic
White Sauce:
  • 3tbs butter
  • 3tbs flour
  • 1cup milk
  • 1/2tsp salt
  • 1/2tsp pepper
  • 1/8tsp paprika
  • top with 1 tsp heavy cream(per bowl)
Stock for Soup:
  1. Chop up mushrooms, celery, and onion.
  2. Melt butter in skillet, and add mushrooms cooking for 2-3 minutes. Add celery, onion, and crushed garlic and cook until celery is tender.
  3. In a large pot, add chicken stock and bring to a simmer. Add cooked vegetable mix to stock, and add parsley. Cover and simmer for 20 minutes.
  4. Strain vegetable’s, and reserve stock. Set vegetables in fridge to cool.
White Sauce:
  1. In a large pot melt and whisk butter and flour together until it creates a paste, then add milk.
  2. Once that’s all combined, slowly add soup stock to white sauce. Stir until soup boils, and turn down to low heat. (Don’t simmer, just keep warm)
  3. Add cooled vegetables to a blender/food processor. Use the pulse or chop setting to blend vegetables, and then add to soup.
  4. Season with salt, paprika, pepper.
  5. Garnish with heavy cream a sprig of parsley of desired.
Recipe Notes

Adapted From: “Joy of Cooking” Cookbook; recipe on page 183