Creamy Mushroom Soup

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Appears in Cook's Illustrated March/April 2001, America's Test Kitchen TV

Long, slow cooking turns ordinary supermarket mushrooms into deeply flavored, creamy mushroom soup.

SERVES 6 to 8 (Makes 8 cups)

TIME 1¾ hours

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WHY THIS RECIPE WORKS

For a substantial mushroom soup recipe with distinctive, deep mushroom flavor and rich texture, neither too thick or thin, we cooked readily available button mushrooms long and slow, with butter and shallots and then pureed them in a blende...

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