Cream of Mushroom Soup

Cream of mushroom soup was always on the list as a quick lunch option for my dad and I when I was a kid. Served with either a grilled cheese sandwich, a tall stack of alternating saltine-crackers-and-smears-of-butter, or with hot sourdough toast, and ALWAYS served with a side of the previous night’s Tonight Show on VHS, this soup spelled pure comfort. Make this soup just once, and you’ll never again be able to face dumping a can of milk into a glob of Campbell’s condensed soup, and chasing the lumps around with a wooden spoon. It’s easy, it warms you up, and the absurd amounts of butter and heavy cream ensure it stays with you all day.

One suggestion: If you don’t own one, and you think you may make this soup more than once in your life (you will), you should buy an immersion blender. While you can blend this soup in batches in the food processor, as we did today, it is awfully easy to make a mess with all that transferring and spooning and pouring and whirring in a non-watertight container. An immersion blender would make preparing this soup even easier.

Also note that we are going to set aside some of the sauteed mushrooms, and then add them back in after the rest of the soup is blended. If you don’t like chunks of mushroom in your soup, you can skip this part of the process, and blend everything together all at once.

Cream of Mushroom Soup
Serves 6
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
427 calories
19 g
104 g
31 g
11 g
18 g
468 g
834 g
7 g
0 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 427
Calories from Fat 275
% Daily Value *
Total Fat 31g
Saturated Fat 18g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 104mg
Sodium 834mg
Total Carbohydrates 19g
Dietary Fiber 3g
Sugars 7g
Protein 11g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 + 2 tablespoons salted butter
  2. 1 chopped yellow onion
  3. 2 ribs celery, chopped
  4. 1/4 teaspoon cayenne
  5. 5 cloves garlic, minced
  6. 8 ounces shiitake mushrooms, sliced
  7. 8 ounces oyster mushrooms, sliced
  8. 8 ounces cremini or button mushrooms, sliced
  9. 2 teaspoons fresh thyme leaves
  10. 1 teaspoon salt
  11. 1/2 teaspoon freshly ground black pepper
  12. 1/3 cup brandy
  13. 6 cups chicken stock
  14. 1 1/2 cups heavy cream
  1. Melt 4 tablespoons of butter (1/2 stick) of butter in a stock pot. Add onions, celery, cayenne, salt, pepper, and thyme, and saute until onions become translucent. Add garlic, and saute about 30 seconds more. Remove from heat and set aside.
  2. Melt remaining 2 tablespoons of butter in a separate deep saute pan or medium saucepan. Add mushrooms and saute until mushrooms begin to brown and produce liquid. Add brandy, and saute until mushrooms glaze, about two minutes. Remove about two cups of the sauteed mushrooms and set aside. Add remaining sauteed mushrooms to the stockpot with onions and celery, add chicken stock, and simmer over medium heat for 15 minutes.
  3. Using an immersion blender, or in batches in a food processor, blend soup until smooth. Add the heavy cream, and the reserved mushrooms, and cook over medium heat for five minutes, or until soup is heated through. Serve with buttered toast.
Adapted from Emeril Lagasse
Adapted from Emeril Lagasse

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.


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