Cream of Mushroom Soup - Lightened Up

two bowls of creamy mushroom soup one with mushroom pieces one pureed smooth

5 from 4 votes

Cream of Mushroom Soup - Lightened Up

Thick and delicious cream of mushroom soup lightened up with the use of a roux and evaporated milk. There's wiggle room to use more or less mushrooms - use what you have! Choose your favourite mushrooms or a combination of white, cremini, shiitake, portabella, or oyster.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Keyword: cream of mushroom, mushroom soup, mushrooms

Servings:

Calories: 279kcal

Author: Getty Stewart

Ingredients

2 Tbsp butter
1 - 2 lb mushrooms 454 g - 1kg sliced
1 onion thinly sliced
2 cloves garlic minced
1/2 tsp thyme or 3-4 fresh sprigs
1/4 cup flour
1/4 cup red wine or red wine vinegar
5 cups soup stock chicken or vegetable
1 full fat evaporated milk 354ml or 12 oz can
1 bay leaf
salt & pepper to taste
1/4 cup fresh parsley chopped

Instructions

In large soup pot, melt butter over medium high heat.
Add mushrooms and sauté. They will release a lot of liquid, cook until liquid evaporates and mushrooms start browning, about 10-12 minutes. Stir frequently.
Add onions, garlic and thyme and cook until softened, about 2 minutes.
Sprinkle in flour and cook 1 minute, stirring constantly.
Gradually stir in wine to deglaze the pan. Stir in soup stock. Add bay leaf. Bring to boil, then reduce heat and simmer to reduce liquid, about 10-15 minutes. Stir occasionally.
Add evaporated milk, stir and heat through. If using cream or other fresh dairy, ideally remove soup from heat and let cool for 1 minute to prevent curdling as you add the fresh dairy.
Remove soup from heat and remove bay leaf. Serve as is if you enjoy pieces of mushroom in your soup. OR Use an immersion blender to purée the soup until smooth. Be careful if using an upright blender - only fill half full to avoid steam bursts.
Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and enjoy.

Video

Notes

Variation: Build flavour by startig with 5 slices of bacon, cubed. Fry until well cooked and crumbly. Remove from pot and keep only 1-2 tbsp bacon fat in the pot. Add mushrooms to bacon fat. Reserve bacon bits for garnishing the soup.

Nutrition