Cream of Mushroom Soup
also called mushroom bisque · cream of mushroom
- Diner
- serves 4
- recipe says 45 min
- Soups
Three ways to read this recipe
The table
| 1 1/2 lb(700 g; sliced)cremini mushrooms | brown 12 min | sweat 5 min | stir in flour 2 min | simmer 15 min | finish off the heat |
| 4 Tbsunsalted butter | |||||
| 2(minced)shallots | |||||
| 2 clovesgarlic | |||||
| 1 tspthyme | |||||
| 3 Tbs(25 g)all-purpose flour | |||||
| 4 cups(950 mL; or vegetable stock)chicken stock | |||||
| 1bay leaf | |||||
| 3/4 cup(180 mL)heavy cream | |||||
| 1 1/2 tspkosher salt | |||||
| 1/2 tspblack pepper | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.
Pans and tools
1brown 12 min
2sweat 5 min
goes in with what step 1 made
3stir in flour 2 min
goes in with what step 2 made
4simmer 15 min
goes in with what step 3 made
5finish off the heat
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 34 min1 of 5 steps gives no time
- Needs you
- about 19 min
brown 12 min
12 minneeds you(we think)from the start
sweat 5 min
5 minneeds you(we think)12 min in
stir in flour 2 min
2 minneeds you(we think)17 min in
simmer 15 min
15 minwalk away(we think)19 min in
finish off the heat
not timed34 min in
- needs you
- you can walk away
- never timed
- we think
You'll need Dutch oven
See how it is written
>> title: Cream of Mushroom Soup
>> category: Soups
>> tags: mushrooms, cream, stovetop, weeknight
>> counters: Diner
>> aka: mushroom bisque, cream of mushroom
>> servings: 4
>> time: 45 min
>> step: brown 12 min
Brown @cremini mushrooms{1 1/2%lb}(700 g; sliced) in @unsalted butter{4%Tbs} in a #Dutch oven{} for ~{12%min}.
>> step: sweat 5 min
Sweat @&(~1)mushrooms{} for ~{5%min} with @shallots{2}(minced), @garlic{2%cloves}, and @thyme{1%tsp}.
>> step: stir in flour 2 min
Cook @&(~1)mushrooms{} for ~{2%min} with @all-purpose flour{3%Tbs}(25 g).
>> step: simmer 15 min
Simmer @&(~1)roux{} for ~{15%min} with @chicken stock{4%cups}(950 mL; or vegetable stock) and @bay leaf{1}.
Finish @&(~1)soup{} off the heat with @heavy cream{3/4%cup}(180 mL), @kosher salt{1 1/2%tsp}, and @black pepper{1/2%tsp}.