Steakhouse Cream of Mushroom Soup
Steakhouse Cream of Mushroom Soup
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Author:
Robert Moreland
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
- 2 lbs Mixed Mushrooms: Do not use white buttons. Use Cremini (Baby Bellas) for the base, and Shiitake or Oyster for depth.
- 4 tbsp Unsalted Butter: Divided.
- 2 tbsp Olive Oil
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2 Shallots: Minced
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4 cloves Garlic: Minced.
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1/3 cup Bourbon for a smokier, bolder profile but you can swap this for dry sherry
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4 cups Beef Bone Broth
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1 tsp Dried Thyme (or 3 sprigs fresh).
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1 cup Heavy Cream: Full fat.
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3 tbsp All-Purpose Flour
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1 tbsp Soy Sauce
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Salt & Black Pepper: Freshly cracked.
Directions
Sear the Mushrooms
- Clean mushrooms with a damp towel (don't soak them). Slice them thick.
Heat the olive oil and 2 tbsp butter in your Dutch oven over medium-high heat.
Add mushrooms. Do not crowd the pan (do it in two batches if needed) and do not touch them for 3–4 minutes. Let them get golden brown and crusty.
- Reserve about 1/2 cup of the best-looking crispy mushrooms for the garnish later.
The Aromatics
Lower heat to medium. Add the remaining butter to the mushrooms.
Add shallots and cook for 2 minutes until shallots soften.
- Add garlic and thyme; cook for 45 seconds until fragrant.
The Deglaze & Roux
Pour in the Bourbom (or Sherry). Scrape the brown bits (fond) off the bottom of the pot with a wooden spoon. This is where the flavor lives. Let the liquid reduce by half.
- Sprinkle the flour over the mushrooms. Stir constantly for 2 minutes to cook out the "raw flour" taste.
The Simmer
- Slowly pour in the beef broth while stirring to prevent lumps.
- Add the soy sauce.
- Bring to a simmer (not a violent boil). Reduce heat to low and cook for 15 minutes to thicken.
The Finish
- Stir in the heavy cream.
Texture choice: Use an immersion blender to blitz the soup. Pulse it only 4-5 times. Leave it chunky and rustic, not baby-food smooth.
- Taste and adjust salt/pepper.
The Plating
- Ladle into bowls.
Top with the crispy reserved mushrooms.
Optional: A drizzle of truffle oil or a sprinkle of crispy bacon bits.
Recipe Note
Winter demands depth. As the temperature drops, our palates shift from the bright acidity of summer to the earthy, grounding flavors of the forest floor. This isn't the grey, gelatinous content of a red-and-white can; this is the Steakhouse Standard—a bowl designed to stand toe-to-toe with a prime ribeye.
The History of the Harvest For centuries, mushrooms were a game of culinary roulette—a mysterious, foraged treasure that could either sustain life or end it. Because of this risk, they were historically viewed as a luxury item, fit for nobility. It wasn't until the 1600s that French melon farmers discovered mushrooms growing on manure in their dark cellars. This accidental discovery led to the "Champignon de Paris" (the button mushroom) and the boom of cultivation in the subterranean caves beneath Paris.
Because mushrooms are high in glutamate (the compound responsible for umami), they became known as "poor man’s meat" during hard winters. They provide a savory backbone that few vegetables can rival.
Why It’s a Steakhouse Icon In the golden era of the American Chop House, chefs realized that the earthy funk of fungi was the perfect prelude to red meat. A classic steakhouse mushroom soup isn't designed to be light; it is designed to be robust.
This recipe honors that tradition. We swap the traditional vegetable stock for beef bone broth and trade white wine for Sherry or Bourbon. The result is a soup with a roasted, nutty profile that captures the essence of the season.
Pairs well with: A cabernet sauvignon, a crusty sourdough, and a roaring fire.
