Easy Cream of Mushroom Soup Anyone Can Make

Ingredients

• 1 stick Unsalted Butter (cut into cubes)
• 1/2 cup All-Purpose Flour (for roux, sifted)
• 1 tablespoon Olive Oil (extra virgin preferred)
• 3 medium Carrots (peeled and diced)
• 1 large Yellow Onion (diced)
• 3 stalks Celery Stalks (diced)
• 1 tablespoon Garlic Paste (equivalent to 1–1.5 cloves)
• 1 teaspoon Anchovy Paste (adds umami)
• 1 pound Mushrooms (mix of button and baby bella, sliced thick)
• 3 cups Chicken or Vegetable Stock (low-sodium preferred)
• 1.5 cups Heavy Cream (full-fat)
• 1 tablespoon Fresh Parsley (chopped)
• 1 tablespoon Fresh Tarragon (chopped)
• 1 teaspoon Black Truffle Oil (finishing oil, use sparingly)
• to taste Kosher Salt (for seasoning vegetables and mushrooms)
• to taste Cracked Black Pepper (freshly cracked)

Instructions

1. Prepare the Roux

   Melt the butter in the cast‑iron pot over medium heat, then whisk in the flour until the mixture resembles wet sand and is smooth.

   Time: PT5M

2. Chop the Mirepoix

   Dice the carrots, onion, and celery into uniform ½‑inch pieces.

   Time: PT10M

3. Slice the Mushrooms

   Trim and slice the button mushrooms and baby bellas about ¼‑inch thick.

   Time: PT5M

4. Sauté the Mirepoix

   Add olive oil to the pot, then the diced carrots, onion, and celery. Sprinkle with kosher salt and cracked black pepper. Cook, stirring occasionally, until the vegetables are translucent, about 3 minutes.

   Time: PT3M

5. Add Garlic and Anchovy Paste

   Stir in the garlic paste and anchovy paste; cook for 1 minute until fragrant.

   Time: PT1M

6. Cook the Mushrooms

   Add the sliced mushrooms, season with a pinch of salt and pepper, and sauté for 4 minutes until they release their water and begin to brown.

   Time: PT4M

7. Add Stock and Bring to a Boil

   Pour in the chicken or vegetable stock, stirring to combine. Increase heat and bring the mixture to a rolling boil.

   Time: PT5M

8. Incorporate the Cream

   Stir in the heavy cream, return to a gentle boil, then reduce heat to a simmer.

   Time: PT2M

9. Simmer the Soup

   Let the soup simmer gently for 9 minutes so the flavors meld.

   Time: PT9M

10. Thicken with Roux

    Reduce heat to low. Gradually whisk the prepared roux into the boiling soup, a handful at a time, until the desired thickness is reached.

    Time: PT2M

11. Cook Out the Flour

    Maintain a gentle simmer for 11 minutes to cook the flour fully and eliminate any raw taste.

    Time: PT11M

12. Finish with Fresh Herbs

    Turn off the heat. Stir in the chopped parsley and tarragon; let the residual heat release their aroma for about 1 minute.

    Time: PT1M

13. Add Truffle Oil and Serve

    Drizzle 1 teaspoon of black truffle oil over each bowl just before serving. Ladle the soup into bowls and enjoy.

    Time: PT1M

Nutrition Facts

Calories

675

Protein

15 g

Carbohydrates

50 g

Fat

57 g

Fiber

5 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of All-Purpose Flour: Whole wheat flour (will change flavor)
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Carrots: Parsnips
• Instead of Yellow Onion: White onion, shallots
• Instead of Celery Stalks: Fennel stalks
• Instead of Garlic Paste: Fresh minced garlic
• Instead of Anchovy Paste: Fish sauce (use less)
• Instead of Mushrooms: Shiitake, cremini, wild mushrooms
• Instead of Chicken or Vegetable Stock: Water with bouillon
• Instead of Heavy Cream: Half-and-half (less rich)
• Instead of Fresh Parsley: Fresh cilantro
• Instead of Fresh Tarragon: Fresh thyme
• Instead of Black Truffle Oil: Truffle-infused olive oil (less intense)
• Instead of Kosher Salt: Sea salt
• Instead of Cracked Black Pepper: White pepper

Equipment Needed

• Cast Iron Pot
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Silicone Spatula
• Ladle
• Small Bowl
• Whisk (optional)

Critical Steps — Do Not Skip

• Prepare the roux to a wet‑sand consistency before setting aside.
• Add the roux gradually to a boiling soup for instant thickening and control.
• Simmer after adding roux for 10‑12 minutes to fully cook out the flour.

Chef Tips from the Video

• Use a high‑quality anchovy paste; it provides deep umami without a fishy aftertaste.
• For an even richer mouthfeel, substitute half of the heavy cream with whole milk.
• Finish each bowl with a tiny drizzle of truffle oil and a sprinkle of fresh herbs for restaurant‑level presentation.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in airtight containers for up to 4 days.

Freezer: Freeze in freezer‑safe containers for up to 2 months; thaw gently before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The roux can be prepared up to 2 days ahead and kept refrigerated.
• Soup reheats well; add a splash of stock or cream when reheating to restore texture.
• Herbs lose potency over time; add fresh parsley and tarragon just before serving.

Frequently Asked Questions