Soup season is officially here in the Saucy household; this recipe for Cream of Roasted Mushroom Soup probably won’t convert you from using the canned version in recipes, but it is a delicious treat to make when eating the soup itself. With two ways to prepare the mushrooms, this recipe will also give you flexibility in hands-on cooking time.
I love cream of mushroom soup. And don’t shoot me, I don’t ever use the cans anymore. I think shortcuts are great, and I use many in my cooking, just not that. That said, I don’t care who else does…and I think if you like it, that’s fine. What I will say, though, is just once…just one time, try homemade cream of mushroom soup. You won’t regret it.
This recipe calls for a full pound of mushrooms. That may seem like a lot, but mushrooms tend to disappear when you cook them. And since the mushrooms eventually are pureed, they give extra body and thickness to the soup.
When I made this soup, I cooked the mushrooms two different ways so that I could give you options for how much hands-on time you wanted to devote to the soup. The mushrooms I bought were pretty large button mushrooms; they were about golf ball sized and I sliced them about a half-inch thick. That gave me three slices per mushroom.
The first half of the mushrooms I browned in a large skillet with clarified butter. Over medium heat, they took about 4 minutes per side to get to a nice golden brown. Without crowding the pan, it took two batches (or 16 minutes) to cook half the mushrooms. That means the entire batch would have taken about 32 minutes to brown.
The second half of the mushrooms, I browned in the oven on a baking sheet. I placed them in a single layer and drizzled them with olive oil; then roasted them for 18 minutes, I turned them and roasted them for another 10 minutes to obtain the same golden brown of the first batch, or a total of 28 minutes.
It really wasn’t a great deal of time difference in the two methods, but the second method is mostly hand-off cooking. So the choice is yours to make.
Once the mushrooms in the skillet batch were browned, I removed them to a cooling rack, added a bit of butter and shallots to the pan. After the shallots softened, I added a little bit of garlic to saute for just a minute. Then, I deglazed the pan with vermouth and added the mushrooms back to the pan along with some thyme leaves.
When the mushrooms had absorbed nearly all of the vermouth, I added a bit of flour, stirred it in to coat the mushrooms and cooked the floured mushrooms for a couple more minutes. The final additions were stock (I used turkey stock I had on hand, but you could use the stock of your choice: Chicken, Beef, Vegetable) and heavy cream.
After the soup simmered to thicken, I used an immersion blender to puree the mushrooms. Not only did this step even further thicken the soup, it allowed the beautiful, nutty, caramelized flavor of the mushrooms to spread throughout the soup, and gave it a golden color. If you don’t have an immersion blender, or if you don’t want to blend the soup in batches in a standard blender, you could minced the mushrooms before adding them back to the pan.
Mr. Saucy gave this soup two thumbs up! Hope you’ll try it.
- FOR BROWNING THE MUSHROOMS:
- 1 pound button mushrooms, sliced ½ inch thick
- 4 tablespoons clarified butter (or about 2 tablespoons olive oil, depending on how you're browning them)
- FOR THE SOUP:
- 2 tablespoons butter
- ¼ cup minced shallots
- 1 small clove garlic, minced (about 1 teaspoon)
- ½ cup vermouth (or dry white wine)
- ¼ teaspoon dry thyme leaves
- 2 tablespoons all-purpose flour
- 2 cups stock of your choice (Vegetable, Chicken or Beef - I used turkey)
- 3 cups heavy cream
- salt and ground black pepper, to taste
- FOR BROWNING THE MUSHROOMS, EITHER:
- - In a large skillet, over medium-high heat, using one tablespoon of clarified butter per skillet batch, place the mushrooms in the skillet being sure not to crowd them.
- Cook for 4 minutes, turn the mushroom slices and cook for another 4 minutes.
- Remove the browned mushrooms to a cooling rack on continue until all mushrooms are browned.
- - Preheat the oven to 400°F.
- On a large baking sheet, spread the mushrooms in a single layer, drizzle with olive oil.
- Place into the preheated oven and bake for 18 minutes.
- Turn all of the mushroom slices over and continue to bake for another 10 minutes, or until the mushrooms are golden brown.
- Remove from the oven and set aside.
- FOR THE SOUP:
- In a large skillet (the same one you used to brown the mushrooms, if you used that method), over medium-low heat, melt 2 tablespoons butter.
- Add the minced shallots and saute for about 4 minutes, or until soft.
- Add the minced garlic and saute for an additional minute.
- Add the vermouth (or dry white wine) to the pan and stir to scrape up any bits from the bottom of the pan (this is deglazing the pan and will result in more brown bits if you have used the skillet method to brown the mushrooms).
- Add the mushrooms and thyme to the skillet with the shallot mixture.
- Continue to cook until all of the vermouth is absorbed (about 10 minutes).
- Sprinkle on the flour and stir to coat the mushrooms in the pan.
- Continue to cook for another 2 minutes.
- Add the stock and heavy cream and stir to combine.
- Add salt and ground black pepper, to taste.
- Simmer for about 10 minutes to allow to thicken.
- Using an immersion blender (or blender - or see notes), puree the soup mixture until the mushroom slices are tiny bits of mushroom.
- Simmer for about 5 minutes.
- Serve in hot bowls garnished with fresh thyme, if desired.