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Cream of Mushroom Soup

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BY Mark Bittman

PUBLISHED January 17, 2025

This type of soup might be falling out of style, but I still love the rich, pure taste. The rice or potato makes the soup creamy and more substantial, but you could skip it. But even 1/4 cup of cream is enough to lighten the color and smooth the texture of the puréed soup.

Other vegetables you can use: asparagus, fennel, celery, watercress, spinach, sorrel, cauliflower, broccoli, tomatoes, carrots, or more flavorful mushrooms like cremini or shiitake.

 

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Cream of Mushroom Soup

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Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • About 1 pound button mushrooms, trimmed and chopped
  • 1/2 cup white rice, or 1 baking potato, peeled and cut into quarters
  • 4 cups vegetable stock or water
  • Salt and pepper
  • 1/4 to 1 cup heavy cream or half-and-half
  • Chopped fresh parsley or chives for garnish

Instructions

  1. Combine the mushrooms, rice, and stock in a large pot over medium-high heat. Bring to a boil, then adjust the heat so the mixture bubbles steadily. Cook until the vegetables are very tender, about 15 minutes.
  2. Cool slightly, then purée through a food mill or with an upright or immersion blender. (At this point, you can refrigerate the soup, covered, for up to 2 days; reheat before proceeding.)
  3. Return the soup to the pot and reheat over medium- low. Sprinkle with salt and pepper, then add the cream. Taste and adjust the seasoning. Heat through again, garnish, and serve right away.
— Recipe from How to Cook Everything

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