Cream Of Mushroom Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cream Of Mushroom Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cream Of Mushroom Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/4 cup chopped onion
• 2 tablespoons butter
• 3 cups sliced fresh mushrooms
• 6 tablespoons all-purpose flour
• 2 (14.5 ounce) cans chicken broth
• 1 cup half-and-half cream
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large saucepan, saute onion in butter until tender

Step 2: Technique & Execution

Add mushrooms and saute until tender

Step 3: Technique & Execution

Add mushrooms and saute until tender

Step 4: Technique & Execution

Combine flour and broth until smooth; stir into the mushroom mixture

Step 5: Technique & Execution

Bring to a boil; cook and stir for 2 minutes or until thickened

Step 6: Technique & Execution

Stir in the cream, salt and pepper