A simple homestyle mushroom soup that skips the separate white sauce step—caramelizing onions and browning mushrooms builds deep flavor, while a touch of flour thickens the soup to a rich, creamy texture.
MushroomsAdjust amount to taste; can substitute or mix with other mushrooms like king oyster, shimeji, or white beech mushrooms~400 gest.
OnionCaramelized to bring out sweetness and aroma½
Olive oilUsed to sauté onions from a cold pan, also drizzled on top at the end for extra aroma~3 tbspest.
GarlicOptional, add if desired~2-3 clovesest.
FlourUsed in place of a separate roux to thicken the soup and add aroma~2 tbspest.
MilkAdd gradually; adjust total amount based on desired thickness~1½ cupsest.
ButterAdds richness and aroma~2 tbspest.
Heavy cream
Adds a richer, silkier mouthfeel
~½ cupest.
SaltTo taste~½ tspest.
Black pepperSprinkle on top before serving~¼ tspest.
Sliced almonds (optional)Optional topping for extra texture and flavor variation~2 tbspest.
Steps
1
Chop half an onion and place it in a cold pan with olive oil. Turn the heat to low and slowly sauté, adding garlic if desired.
2
Continue sautéing the onions patiently over low heat until their natural sugars caramelize and darken slightly. Keep the heat low to avoid burning and bitterness.
3
Add the mushrooms to the caramelized onions and continue cooking until the mushrooms change color, release their moisture, and develop a deep aroma—until their color matches the onions.
4
While there's still some moisture in the pan, stir in flour directly and cook it briefly so it coats the mixture and develops aroma—this replaces the need for a separate roux.
5
Pour in part of the milk and mix until moist but not too thin, so it can be blended smoothly.
6
Transfer the mushroom-onion mixture to a blender, add more milk as needed, and blend into a smooth, thick soup, adjusting consistency to taste.
7
Return the blended soup to the pan and heat gently. Stir in butter for aroma, then add heavy cream for a richer, smoother texture.
8
Season with salt to taste, checking that the soup has reached your preferred richness before removing from heat.
9
Serve the soup with a drizzle of olive oil on top and a sprinkle of black pepper before eating. Optionally, top with sliced almonds or pair with bread for dipping.
PrimedTableBETA
