This soup is so full of flavor and so creamy! It was perfect for dinner last night since we had some rather chilly weather!
Cream of Mushroom Soup
Source: The Foundations of Professional Cooking: A Global Approach (textbook)
1 oz. butter
8 oz. mushrooms, 1/4-in slices
2 oz. yellow onion, 1/2-in dice
1 oz. celery, 1/2-in dice
32 oz. chicken stock
4 oz. blond roux
4 oz. heavy cream, heated
Salt and Pepper, to taste
2 oz. mushrooms
1/2 oz. butter
Preheat a 3- to 4-quart saucepot over medium heat. Add the butter and sauté the mushrooms until they are lightly browned and all the moisture has evaporated. Add the onion and celery and sweat until soft and translucent, 3 to 5 minutes.
Add the stock and bring to a simmer. Whisk in the roux until smooth. Bring to a boil, reduce to a simmer, and cook for 30 minutes. Skim if needed. Taste the soup and check for smoothness to be sure the roux has cooked out.
Purée the soup using a blender or food mill. If using a blender, fill the blender jar no more than two-thirds full. (You may have to blend the soup in batches.) With a kitchen towel, hold the lid in place as you start blending at the lowest speed. With your hand on the lid, gradually increase the speed. When the mixture is completely blended, keep your hand on the lid and gradually decrease the speed. Strain the soup through a fine chinois.
Return the soup to the pot and bring to a simmer. Add the heated cream and season with salt and pepper. Sauté the reserved sliced mushrooms in the butter over medium heat until browned, 3 to 5 minutes. Season with salt and pepper.
Ladle the soup into a warm bowl and garnish with the sautéed mushrooms just before serving.