Cream Of Mushroom Soup Recipe With Chicken Broth

A bowl of warm homemade cream of mushroom soup is the perfect antidote to bracing weather and nipping winds during the cold winter months. Its velvety texture and delicate tone convey comforting reminders of childhood for many and serving this simple soup in a glass mug with some Parmesan make it a sophisticated part of any meal. Before unfolding this homemade cream of mushroom soup recipe with chicken broth let’s have a look at what exactly is a cream soup and what makes it different from the broth-based mushroom soup. 

What Is Cream Of Mushroom Soup

According to classic definitions, a cream soup is based on a bechamel sauce which is milk thickened with roux and is finished with heavy cream, making it very rich and high in calories. 

This recipe for cream of mushroom soup is made lighter, by cutting back on the amount of butter and cream, and then relying on the pureed vegetables to add texture to the soup.

Once you know how to make creamy mushroom soup at home you’ll never touch canned soup again. We’re making this Mushroom soup with chicken broth, but vegetable broth will work just fine as a vegetarian option. You can also use this cream of mushroom soup in recipes that call for canned cream of mushroom soup.

What kind of mushroom is in cream of mushroom soup?

As Mushrooms are the main ingredients, exotic varieties such as cèpes (porcini), cremini, morels, and shitake, work well in this soup, as do regular white mushrooms. Using a combination of a different variety will make a flavourful and complex soup, or a single variety, depending on what’s available, will still give you great results.

Garnishes for cream soups are usually diced meat or vegetable that reflects the major flavoring ingredient. While working in France we used  Parmesan Foam and Chips with fried parsley in our garnish, but typically it is garnished with mushrooms, leeks, and celery but you can also add other ingredients such as chopped sweet red pepper and egg whites to give added color to the soup.

Frequently Asked Questions About Cooking Soup

How to thin out soup?

Cream and purée soups tend to thicken when made in advance and refrigerated. To dilute a portion being reheated, add the hot stock, broth, water, or milk to the hot soup as needed.

How to thicken a soup with flour?

If the soup is too thin, You can add in some roux to thicken it but it may alter the flavor. When using a roux or any thickening agent it should be used as little as possible and once added you would need to simmer the soup for a few minutes to cook out the starchy flavor.

What can I use instead of flour to thicken soup?

If the soup is too thin, and you want to thicken it without using flour, heat it on low heat till desired thickness is reached. You can also add in some heavy cream to thicken it. When using heavy cream to thicken cream soups remember not to boil the soup as it may split and curdle. Rather cook it at very gentle heat and keep whisking to avoid curdling of the cream

Recipe: Cream Of Mushroom Soup With Chicken Broth

Makes 8 Servings

Ingredients

• 100 g Salted butter 
• 570 g roughly chopped mix mushrooms (Button, Porcini and shiitake)
• 30 g finely chopped celery
• 30 g finely chopped white onion
• 1/2 cup or 65 g all-purpose flour
• ⅓ cup or 80 ml of white grape juice
• 1 tbsp or 15 ml of white wine vinegar or apple cider vinegar
• 5 cups or 1200 ml of homemade or store-bought low sodium chicken broth
• 1 fresh thyme sprig
• 1 cup or 70 g sliced button mushrooms
• 1/2 cup heavy cream, heated
• Salt to taste
• Freshly ground white pepper, as needed

Optional Garnishes:

• 1/4 cup sliced mushrooms sautéed until tender
• Parmesan grated

Directions

1. Melt 6 tablespoons/ 87 grams of the butter in a pot over medium heat. Add the chopped mushrooms, onions, and celery. Cook, stirring frequently, until softened, 6 to 8 minutes.
2. Add the flour and cook, stirring constantly, for 3 to 4 minutes.
3. Add in the white grape justice and the white wine vinegar into the pot gradually while whisking and cook the mixture for 3 to 4 min on low heat till it thickens.
4. Whisk in the broth gradually. Add the thyme sprig, bring to a simmer, and cook for 30 minutes.
5. Meanwhile, melt the remaining butter in a skillet. Add the sliced mushrooms and sauté until cooked through about 5 minutes. Remove from the heat and reserve.
6. Remove and discard the thyme and puree the soup using a stick blender or using a blender. Once pureed strain through a fine sieve into the pot, to remove and lumps giving the soup a silky texture. 
7. Return the pot over low heat and add the heavy cream and whisk the soup well. At this point adjust the seasoning to taste with salt and pepper. Gently heat the soup, but do not boil on low heat.
8. Once it starts to simmer, turn off the stove and the soup is ready to serve. Heat some soup bowls, portion the soup, and garnish them with the reserved cooked mushrooms.