Posts Tagged ‘cream of mushroom soup’

Cream of Mushroom Soup

Chef Billy Parisi is back to share his umami-rich cream of mushroom soup recipe; sure to please during the Thanksgiving season!

Creamy Of Mushroom Soup By Chef Billy Parisi

As soon as the weather even hints that cold is on the way, I’m making soup especially a Cream of Mushroom Soup! This year in Chicago though we’ve been incredibly spoiled with this 60° weather we’ve been having. It’s crazy to think that Thanksgiving is just a few weeks away and it’s still nice out. Regardless, I’ll take it, but that still doesn’t mean I haven’t been whipping up some delicious soups!

Creamy Of Mushroom Soup By Chef Billy Parisi

I love to get it out of the norm when it comes to cooking traditions especially things like thanksgiving. I mean I have been eating turkey for 34 years of my life and I’m over it, no offense. I want prime rib, roasted potatoes, cheese cake, just something that is different. In fact I think planning a coursed meal should be in store for your Turkey Day! Start with a small appetizer, then a soup, salad, entrée, and finally dessert.

I’ll give you a quick lesson on soup. It’s the most important course in any meal because so often it is the first and heck if you can’t get soup right what makes anyone think you know how to cook an entrée? Soup requires time, love, and lots of browning in fat. Mushrooms for example make for the perfect hearty soup. Combine then with bacon, cream, garlic and parsley and you’ve got a simple delicious soup that will for sure be a favorite at your Turkey Day Table!

Creamy Of Mushroom Soup By Chef Billy Parisi

Since I know bacon and mushrooms go so well together I decided I would render some bacon fat and roast off some onions, celery, garlic and mushrooms in the fat so that it can infuse all that delicious pork flavor. From there I deglazed with white wine, see the gif below, and then added in some chicken stock and simmered on low for an hour.

To me soups are all about toppings so some garlic and Parmesan sourdough croutons were a must for this soup. Here’s how easy they are to make. Toss some sourdough cubes in a bowl with some melted butter, fresh chopped garlic, Parmesan cheese, salt and pepper and bake in the oven for 20 minutes on 375°, boom croutons!

Creamy Of Mushroom Soup By Chef Billy Parisi

For the soup itself I used a combination of baby portabellas, button mushrooms, shitake mushrooms and oyster mushrooms. I saved a few extra, seared them over high heat in olive oil and then used them as a garnish. I’m tellin’ you when it comes to soup it’s all about the toppings!

Creamy Of Mushroom Soup By Chef Billy Parisi

Can you imagine how psyched your guests would be if they came to a coursed Thanksgiving Day meal and you started it off with a delicious cream of mushroom soup loaded with umami flavors and roasted vegetables? I mean I’d be impressed.

The day after Thanksgiving is such a great day filled with leftovers and football and there is nothing, I mean nothing more comforting and therapeutic than eating soup on days like that, and this Cream of Mushroom Soup is perfect for it!

Creamy Of Mushroom Soup By Chef Billy Parisi

Cream of Mushroom Soup

Yield: Makes 1 gallon

8 slices of chopped bacon
1 small diced yellow onion
6 small diced stalks of celery
4 finely minced cloves of garlic
1 pint of button mushrooms
1 pint of baby portabella mushrooms
1 cup of shitake mushroom caps
1 cups of oyster mushrooms, stems removed
¼ cup of flour
1 cup of chardonnay
64 ounces of chicken stock
2 cups of heavy cream
2 tablespoons of chopped fresh parsley
Kosher salt and cracked pepper to taste
Fresh thyme leaves for garnish
shredded Parmesan for garnish

1. In a large pot on high heat render the bacon fat until the bacon lardons become crispy.
2. Remove the bacon and add in the onions, celery and garlic and saute for 8 to 10 minutes over medium-high heat or until lightly browned.
3. Next, add in the mushrooms are cook for 20 to 25 minutes or until the mushrooms are browned.
4. Sprinkle in and stir in the flour until it has been completely mixed in.
5. Deglaze with the white wine and cook until it is almost gone.
6. Add in the chicken stock and bring it to a boil and until it becomes thick.
7. Puree the mushroom soup until smooth with a hand blender or a regular blender.
8. Return the pureed soup to the pot and finish with the heavy cream, parsley, salt and pepper.
9. Garnish with croutons, crispy bacon lardons, fresh thyme and Parmesan.

Cream of Mushroom Soup from Chez Us

This post comes to us from 2011 Mushroom Channel contributors Denise and Lenny – the brains and appetites behind Chez Us. We love that they took a classic and truly maximized the mushrooms by using a mix of types, blending some and leaving other in slices for additional texture. Really looking forward to trying it at home!

We are excited that this is our first recipe for the Mushroom Channel.  Just as exciting for us, is getting the chance to meet all of you.  We have at least one thing in common, and that is mushrooms.  We look forward to learning more about what the eaters of the Mushroom Channel like, and how we can develop recipes to make you hungry for more MUSHROOMS!

We have been playing around with this mushroom soup recipe for a couple months;  long before we knew we would become Mushroom Channel contributors.  The first few attempts at this recipe, were good, but not quite what we were hungry for.  We wanted something creamy, hearty, flavorful… and easy.  We finally got it right, and just in time to share it with all of you.

This cream of mushroom soup is definitely not what you would think of reaching for when that craving for cream of mushroom soup hits. Our version is light, earthy, full of texture, and a little bit spicy.  You will learn over the next few months, that we are all about texture and spice.

For this recipe, we used a mixture of cremini and portabella mushrooms which are readily available at most markets.  We did not want this soup to be pasty;  it had to have substance.  Instead of pureeing all of the mushroom mixture, we pureed, half of the mixture with the cream and starch, and then combined it with the remainder of the mushroom mixture.  This technique left us with a bowl of soup that had  a creamy broth, and thick, meaty mushroom pieces in every bite.

If you are a vegetarian or gluten free don’t shy away, this recipe is adaptable for you. We have made it with gluten free, rich vegetable stock, lemony-chicken stock, as well as a deep beefy stock;  all versions came out equally as delicious. We’ve also used potato starch and flour as thickeners;  both work perfectly.

To make a complete meal, we like to serve this soup with a leafy green salad and warm, crusty bread.

Recipe:  Cream of Mushroom Soup
*makes 4 hearty servings or 6 light servings

  • 3 tablespoons olive oil
  • 1/2 yellow onion
  • 1 large garlic clove, minced
  • 1 pound cremini  mushrooms, cleaned and sliced
  • 1 medium portabella, cleaned and sliced
  • 4 springs thyme, leaves only
  • 1 teaspoon Basque paprika or other spicy paprika
  • 4 cups stock, your choice
  • 1 cup half and half
  • 2 tablespoons potato starch or flour
  • 1 tablespoon butter
  • handful minced parsley
  • kosher salt to taste
  • black pepper to taste

In a large dutch oven or sauce pan, heat the olive oil, over medium heat. Add the onions, lower heat to a low medium, and cook until soft; about 10 minutes. Add the garlic, thyme, and cook for 5 minutes. Add the sliced mushrooms, and continue to cook over low heat, for 7 minutes. Sprinkle in the paprika, and stir. Add the beef stock, lower the heat to a low simmer; cook for 20 minutes. Remove from heat, and let cool for 10 minutes. Put half of the stock mixture, and about a fourth of the mushrooms, into a blender or food processor, add the half and half and the starch or flour. Give it a couple whirls until the mushrooms are broken up, and the mixture is fairly lump free. Put the mixture back into the stock pot, with the remaining stock and mushrooms. Gently reheat, over low heat. Stir in the butter. Season with salt and pepper. Serve. Eat.