Cream of mushroom soup can be a delicious entrée or versatile addition to other dishes. This version uses wild ingredients and is every bit as comforting as the condensed Campbell’s version used in casseroles.
Campbell’s doesn’t contain much cream in order to remain shelf-stable. If you plan on freezing or pressure canning this soup, it’s in your best interest to leave the cream out until ready for use. If you’re going to use this recipe in your next hot dish, be sure to follow the final step and thicken the soup with a cornstarch slurry for added silkiness that’s hard to beat.
Time to make
6 cups fresh mushrooms, chopped
3 cups heavy cream
2 cups game or mushroom stock
1 cup potato, peeled and chopped
1 cup onion, chopped
2 tbsp. garlic, minced
2 tsp. fresh thyme
2 tbsp. unsalted butter
2 tbsp. olive oil
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. mustard powder
1 tbsp. sherry vinegar
2 tbsp. cornstarch (optional)
Also works with
Heat a large pot on medium-high with the butter and olive oil. Add the onion and garlic and cook for 2-3 minutes or until the onions begin to caramelize around the edges. Next add the mushrooms, thyme, mustard powder, salt, and pepper and cook for 2-3 minutes.
Deglaze the pan with stock, then add the potatoes and heavy cream. Bring to a low boil and reduce to a simmer. Cook for 10-15 minutes or until the potatoes are tender. Mix in the sherry vinegar and check for seasoning.
While the soup is still reasonably hot, puree it with a food processor or blender. Straining will remove any unwanted grittiness, so press the soup through a mesh strainer and into another pot. A ladle or large spoon works well to press the soup through.
Serve with chopped, sautéed mushrooms if you'd like the soup to be a little chunky.
Optional: If you plan to use this recipe in dishes that call for condensed soup, like a casserole, mix two tablespoons of cornstarch with equal parts water into a slurry and add to the soup. Simmer until desired thickness is reached, but note that it will thicken more as it cools.