(Fancy) cream of mushroom soup
(Fancy) cream of mushroom soup is a medium American recipe that serves 5. 360 calories per serving. Recipe by Adam Ragusea on YouTube.
Prep: 30 min | Cook: 1 hr 40 min | Total: 2 hrs 25 min
Cost: $34.63 total, $6.93 per serving
Ingredients
- 1 medium Onion (peeled and roughly chopped for pureeing)
- 2 tablespoons Olive Oil (for sautéing onion and later mushrooms)
- 2 tablespoons Unsalted Butter (for roux and mushroom sauté)
- 30 grams All-Purpose Flour (equal weight to butter for roux)
- 240 milliliters Cognac (used to deglaze and add forest‑like flavor; any brandy or whiskey works)
- 4 cups Water (plain water for stock base)
- 30 grams Dried Mixed Mushrooms (any variety; rehydrated in the broth)
- 2 tablespoons Worcestershire Sauce (adds umami; contains anchovies)
- 1 pound Fresh Mushrooms (cremini, baby shiitake, chanterelles) (cleaned, trimmed, thinly sliced)
- 2 cloves Garlic (peeled and minced; added at end of mushroom sauté)
- 240 milliliters Heavy Cream (added at the end; can substitute coconut cream for dairy‑free version)
- 1 teaspoon Fresh Thyme (optional garnish)
- to taste Salt
- to taste Black Pepper
Instructions
Prep Onion
Peel the onion and roughly chop it; it will be pureed later so size does not matter.
Time: PT5M
Sauté Onion
Heat the wide sauté pan over medium‑high heat, add olive oil, and cook the onion, stirring occasionally, until soft and lightly browned, about 7 minutes.
Time: PT7M
Temperature: medium‑high
Make Roux
Add butter to the pan, let it melt, then sprinkle in the flour. Stir continuously to form a smooth paste and cook for 2–3 minutes until it turns a light golden color.
Time: PT3M
Temperature: medium
Deglaze with Cognac
Carefully pour the 240 ml of cognac into the pan, allowing the alcohol vapors to burn off (flambé if comfortable). Stir to scrape up browned bits.
Time: PT2M
Temperature: medium‑high
Add Water and Form Stock Base
Slowly whisk in the 4 cups of water, adding a little at a time to avoid lumps. Bring the mixture to a gentle simmer.
Time: PT2M
Temperature: medium
Add Dried Mushrooms and Seasonings
Stir in the dried mushrooms, Worcestershire sauce, a pinch of salt and pepper. Cover the pan and let simmer on low heat for 45–60 minutes to extract maximum flavor.
Time: PT1H
Temperature: low
Prepare Fresh Mushrooms
While the stock simmers, rinse the fresh mushrooms, trim woody stems, and slice them thinly.
Time: PT10M
Sauté Fresh Mushrooms
In the same pan (or a second pan), add a splash of olive oil and a bit of butter, then add the sliced mushrooms with a pinch of salt and pepper. Cook, stirring, until most of the moisture evaporates and the mushrooms turn golden, about 8–10 minutes.
Time: PT10M
Temperature: medium‑high
Add Garlic
Add the minced garlic to the mushrooms and sauté for another 2 minutes until fragrant but not burnt.
Time: PT2M
Temperature: medium
Combine Stock and Sautéed Mushrooms
Return the mushroom‑infused broth to the pan, add the sautéed mushrooms (and any pan juices), and bring to a gentle boil.
Time: PT5M
Temperature: medium
Puree the Soup
Using the stick blender, blend the soup directly in the pan until completely smooth. For an ultra‑silky texture, pass the blended soup through a fine mesh sieve.
Time: PT5M
Finish with Cream
Stir in up to 240 ml of heavy cream (add less if you prefer a lighter soup). Season with additional salt and freshly ground black pepper. Heat gently for 5 minutes, avoiding a hard boil to prevent curdling.
Time: PT5M
Temperature: low
Garnish and Serve
Ladle the soup into bowls, drizzle a little extra cream on top, and sprinkle with fresh thyme (or tarragon/parsnip leaves) if desired.
Time: PT2M
Nutrition Facts
- Calories
- 360
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 30 g
- Fiber
- 3 g
Dietary info: Contains dairy, Contains gluten, Contains alcohol, Vegetarian‑friendly if Worcestershire sauce is omitted
Allergens: Dairy, Gluten, Shellfish (Worcestershire sauce), Alcohol
Ingredient Substitutions
- Instead of Onion: Shallot
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Unsalted Butter: Margarine, olive oil
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Cognac: Dry sherry, white wine, brandy
- Instead of Dried Mixed Mushrooms: Mushroom powder, dried porcini
- Instead of Worcestershire Sauce: Soy sauce, Marmite, fish sauce
- Instead of Fresh Mushrooms (cremini, baby shiitake, chanterelles): Button mushrooms, portobello
- Instead of Garlic: Garlic powder
- Instead of Heavy Cream: Coconut cream
- Instead of Fresh Thyme: Dried thyme
Equipment Needed
- Wide Sauté Pan
- Stick Blender
- Fine Mesh Sieve (optional)
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Ladle (optional)
- Wooden Spoon (optional)
Critical Steps — Do Not Skip
- Creating a smooth roux without lumps
- Deglazing with high‑proof cognac safely
- Simmering dried mushrooms long enough to extract umami
- Pureeing to a silky texture
- Adding cream without curdling
Chef Tips from the Video
- Use a wide pan to maximize surface area; it speeds up browning and reduces steaming.
- A splash of brandy or cognac adds a subtle woody note that pairs perfectly with mushrooms.
- For extra depth, finish with a drizzle of truffle oil just before serving.
Troubleshooting
Soup is grainy after blending.
Pass the blended soup through a fine mesh sieve or blend longer with the stick blender until completely smooth.
Cream curdles and separates.
Lower the heat before adding cream and keep the soup just below a gentle simmer; add cream gradually while stirring.
Dried mushrooms leave gritty texture.
Soak dried mushrooms in hot water, then strain through a coffee filter or fine sieve before adding to the stock.
Storage
Refrigerator: Cool to room temperature, then store in airtight containers for up to 3 days.
Freezer: Freeze in freezer‑safe containers for up to 2 months; reheat gently and add a splash of cream if needed.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the mushroom stock a day ahead; refrigerate and add fresh mushrooms and cream just before serving.
- Pureed soup freezes well; add cream after reheating.
Frequently Asked Questions
What is the cultural significance and history of cream of mushroom soup in American cuisine?
Cream of mushroom soup became popular in the United States during the mid‑20th century as a convenient canned staple, but it also has roots in classic French bisques and veloutés that were adapted for home cooking. It is often served as a comforting starter or a base for casseroles.
What are the traditional regional variations of cream of mushroom soup in American cooking?
In the Midwest, the soup is often thickened with flour and topped with croutons, while in the Pacific Northwest chefs add local wild mushrooms like chanterelles for a forest‑forward flavor. Some Southern versions incorporate a splash of sherry or bourbon for extra warmth.
How is cream of mushroom soup traditionally served in the United States?
It is commonly served as a first‑course soup in diners and holiday meals, sometimes garnished with a drizzle of cream, fresh herbs, or a sprinkle of toasted breadcrumbs. It also appears as a component in pot pies and casseroles.
What occasions or celebrations is cream of mushroom soup traditionally associated with in American culture?
The soup is a popular starter for Thanksgiving and Christmas dinners, as well as a comforting dish for winter gatherings and brunch buffets. Its rich flavor makes it a favorite for cozy family meals.
What authentic traditional ingredients are essential for a high‑class cream of mushroom soup versus common shortcuts?
Authentic high‑class versions rely on a mix of dried wild mushrooms for deep umami, fresh mushrooms for texture, a butter‑flour roux, and a splash of cognac or brandy. Shortcuts often replace dried mushrooms with mushroom powder and omit the alcohol, resulting in a milder flavor.
What other American dishes pair well with this high‑class cream of mushroom soup?
It pairs beautifully with roasted chicken, beef tenderloin, or a simple herb‑roasted salmon. For a vegetarian menu, serve it alongside a warm grain salad or a crisp green salad with vinaigrette.
What makes this high‑class cream of mushroom soup special or unique in American cuisine?
The use of both dried and fresh mushrooms, a cognac‑deglazed roux, and the careful finishing with cream creates a layered, forest‑like flavor that elevates the soup far beyond the typical canned version.
What are the most common mistakes to avoid when making high‑class cream of mushroom soup?
Common errors include over‑cooking the roux so it burns, adding the cream while the soup is boiling (which can cause curdling), and not simmering the dried mushrooms long enough to release their full umami. Also, be careful when flambéing cognac to prevent flare‑ups.
Why does this recipe use cognac for deglazing instead of white wine?
Cognac brings a richer, wood‑aged flavor that complements the earthiness of mushrooms better than the brighter acidity of white wine. The higher alcohol content also helps dissolve browned bits more effectively.
Can I make this high‑class cream of mushroom soup ahead of time and how should I store it?
Yes, you can prepare the mushroom stock a day ahead and keep it refrigerated. Add the fresh mushrooms and cream just before serving, or freeze the pureed soup and reheat gently, stirring in fresh cream at the end.
What does the YouTube channel Adam Ragusea specialize in?
The YouTube channel Adam Ragusea specializes in approachable, science‑based cooking tutorials that blend culinary technique with food history, often focusing on classic dishes with a modern twist.
How does the YouTube channel Adam Ragusea's approach to American comfort food differ from other cooking channels?
Adam Ragusea emphasizes the underlying chemistry of each step, explains why techniques work, and often experiments with ingredient substitutions, giving viewers a deeper understanding than many purely visual cooking channels.
Last updated: August 24, 2026
