Cream of Mushroom Soup – Cooking School Recipe

Cream of Mushroom Soup – Cooking School Recipe

  • 1/4 cup butter
  • 1/2 onion, diced
  • 2 cups fresh mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 1 quart cold beef stock
  • 1 cup heavy whipping cream
  • 1 tablespoon chopped fresh flat-leaf parsley
  • salt and freshly ground black pepper to taste
  1. Melt butter in a soup pot over medium heat. Cook and stir onion in the melted butter until golden brown, about 7 minutes. Add mushrooms to the onion mixture; cook and stir until softened, 5 to 8 minutes.
  2. Sprinkle flour over the mushroom mixture and stir until no longer lumpy and aromatic, 2 to 3 minutes. Slowly pour beef broth over mushroom mixture and stir to combine. Bring broth to a boil and reduce heat to medium-low. Simmer mushroom mixture, stirring frequently, until thickened, 2 to 3 minutes.
  3. Pour the cream into the mushroom mixture and cook until soup is thickened, 5 to 10 minutes more. Stir parsley into soup.
Recipe of the Day|