Steakhouse Cream of Mushroom Soup
Steakhouse Cream of Mushroom Soup
Robert Moreland
4
15 minutes
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
2 Shallots: Minced
4 cloves Garlic: Minced.
1/3 cup Bourbon for a smokier, bolder profile but you can swap this for dry sherry
4 cups Beef Bone Broth
1 tsp Dried Thyme (or 3 sprigs fresh).
1 cup Heavy Cream: Full fat.
3 tbsp All-Purpose Flour
1 tbsp Soy Sauce
Salt & Black Pepper: Freshly cracked.
Directions
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- 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.
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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.
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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.
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- 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.
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- Stir in the heavy cream.
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Option 1 - Chucky & Rustic: Use an immersion blender to blitz the soup. Pulse it only 4-5 times. Leave it chunky and rustic, not creamy smooth.
Option 2 - Smooth and Creamy: Transfer the soup to the standard blender in batches and blend until completely smooth. Caution: Remove the center cap from the blender lid and cover with a towel to allow steam to escape so it doesn't explode.
- Taste and adjust salt/pepper.
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- Ladle into bowls.
Top with the crispy reserved mushrooms.
Optional: A drizzle of truffle oil or a sprinkle of crispy bacon bits.
