Cream of Mushroom Soup utilizes fresh mushrooms in a mirepoix base with cream and herbs for a delicately rich and sublime special occasion soup.
Cream of Mushroom Soup
By Sue Lau | Palatable Pastime
Cream of Mushroom soup is my recipe of the day with the blogging group Soup Swappers. We get together once per month to post soup recipes on given topics. This month is for soups made with fresh vegetables.
I love the delicate and rich nature of a mushroom cream soup. For a special occasion meal, it really does up the ante when served as a first course.
The perfect accompaniment, in my opinion, is a good roast beef with Yorkshire puddings and other roasted vegetables. But I would not be adverse to having this as a meal with freshly baked French baguette smeared with herb butter and a glass of wine.
I do often have a soup and bread dinner, even in warmer weather. It is less filling for me, and sometimes I am not always that hungry. Still, that doesn’t mean you should have to settle for a less appealing meal.
While I made this soup last autumn, even today I had a soup meal with some cheese garlic bread as a light supper. It was really all I needed. A bowl of this would have been lovely as well. Perhaps even with some brie cheese on crackers to nibble.
What do you like serving with your soups?
Soup Swappers
Fresh Vegetable Soups
- Crema de Aguacate – Columbian Avocado Soup by Pandemonium Noshery
- Cream of Mushroom Soup by Palatable Pastime (You are Here!)
- Fresh Corn Soup with Seared Scallops by Karen’s Kitchen Stories
- Fresh Green Peas Soup With Veg Cheese Parcel by Sneha’s Recipe
- Minestrone from Campania by A Day in the Life on the Farm
- Pesang Manok by Culinary Adventures with Camilla
- Poached Shrimp & Spring Onion One-Pot Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Tuscan Style Turkey Soup by Making Miracles
About these bay laurel plants. I planted one years ago. They grow! They get up to 8-10 feet tall and keep well in the house near a sunny window. Gets you all the fresh bay leaves you want.
In warm weather I will move it outside to the porch or patio (we did that just today in fact, since the last frost is past and it is getting plenty warm). I never regretted starting one of these and recommend it to everyone who likes growing plants and herbs.
Cream of Mushroom Soup
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Cream of Mushroom Soup
Cream of Mushroom Soup
Ingredients
- 4 tablespoons butter
- 1-1/2 cups celery diced
- 1 cup diced carrots
- 1 cup chopped onions
- 3-4 cloves garlic chopped
- 1 pound chopped white mushrooms
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon herbes de provence
- 4 cups water
- 1 tablespoon mushroom base or bouillon
- 2-3 bay leaves
- 1/2 cup heavy cream
- pinch grated nutmeg
Instructions
- Saute vegetables in butter until soft, then add remaining ingredients and stir.
- Bring soup to a boil, then reduce heat, cover and simmer for 30 minutes.
- Remove bay leaves, then puree with a stick blender.
- Stir in heavy cream and a pinch of nutmeg and heat gently before serving.
Notes
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