Cream of mushroom soup (in the style of Auguste Escoffier)

Ingredients

• 40 g Unsalted Butter (for roux, melted)
• 40 g All-Purpose Flour (for roux, sifted)
• 50 g Unsalted Butter (for sautéing mushrooms)
• 500 g Fresh Mushrooms (button or mixed, trimmed and roughly chopped)
• 1 piece Shallot (finely chopped)
• 0.5 piece Half Onion (quartered, used for milk infusion)
• 1 piece Bay Leaf (for milk infusion)
• 2 pieces Garlic Clove (peeled, added to milk infusion)
• 0.5 g Ground Nutmeg (a pinch, added to milk infusion)
• 800 ml Whole Milk (prefer whole milk for richness)
• 200 ml Crème Fraîche (room temperature)
• 5 g Fresh Parsley (chopped, for garnish)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 50 ml Extra Milk (optional, to adjust consistency)

Instructions

1. Make the Roux

   Melt 40 g unsalted butter in the saucepan over medium‑low heat, then whisk in 40 g flour. Cook, stirring constantly, for 2 minutes until the mixture is lightly golden and smells nutty.

   Time: PT2M

   Temperature: medium-low

2. Cool the Roux

   Remove the saucepan from the heat and set the roux aside to cool while you prepare the mushrooms.

   Time: PT5M

3. Sauté Shallot and Mushrooms

   In a large sauté pan melt 50 g butter over medium heat. Add the finely chopped shallot and sweat for about 1 minute. Add the 500 g chopped mushrooms, season with salt and pepper, and cook 2 minutes. Continue cooking on medium heat, stirring occasionally, until the mushrooms release their liquid and the liquid evaporates completely (about 10 minutes).

   Time: PT13M

   Temperature: medium

4. Infuse the Milk

   In a clean saucepan combine 800 ml whole milk, the half onion, 2 garlic cloves, 1 bay leaf, a pinch of ground nutmeg, and a small pinch of salt and pepper. Heat over medium heat, bringing the milk just to a gentle boil. Remove from heat and let the aromatics steep for 5 minutes.

   Time: PT10M

   Temperature: medium

5. Create the Light Béchamel

   Remove the bay leaf, onion, and garlic from the milk. Return the saucepan to low heat. Gradually whisk the cooled roux into the warm milk, ensuring it dissolves completely. Bring the mixture back to a gentle boil while stirring, then lower the heat and keep warm.

   Time: PT5M

   Temperature: medium

6. Strain the Béchamel

   Pass the béchamel through a fine mesh sieve into a clean bowl, using the back of a spoon to press through any remaining liquid. Discard the solids.

   Time: PT2M

7. Blend Mushroom Puree with Béchamel

   Return the sautéed mushrooms to the saucepan, then add the strained béchamel. Using a stick blender, blend until completely smooth. Pass the blended mixture through the sieve again for an ultra‑silky texture.

   Time: PT5M

8. Finish with Crème Fraîche and Season

   Reduce heat to low. Stir in 200 ml crème fraîche until fully incorporated. Taste and adjust salt, pepper, and add a little more nutmeg if desired. Warm gently for 5 minutes—do not boil.

   Time: PT5M

   Temperature: low

9. Serve

   Ladle the soup into warmed bowls, garnish with chopped fresh parsley and an optional small knob of butter for extra shine. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

15 g

Fat

18 g

Fiber

3 g