Learn the cream soup technique.

Learn how to use the cream soup technique with this mushroom cream recipe. The cream soups in French cuisine are similar to veloutés but use a light bechamel sauce as a base. This technique can be used with a range of vegetables to make a delicious creamy soup.

Ingredients

• 500 g (1 lbs) button Mushrooms (finely chopped) 

• 50 g (1.8 oz) butter (plus more for the béchamel base) 

• 3 medium shallots (finely chopped) 

• 1 tsp sea salt 

• ½ teaspoon black pepper

• 40 g (1.4 oz) butter

• 40 g (1.4 oz) all-purpose flour

• 800 ml (3 ⅓ cups) whole milk (full-fat milk) 

• Bay leaves

• ½ of onion (peeled) 

• 2 cloves

• 1 tsp sea salt 

• ½ tsp of black pepper 

• Pinch of grated nutmeg 

• 200 ml (6.8 fl oz) heavy whipping cream (or crème fraîche) 

• 50 ml (1.7 fl oz) whole milk

• 5-6 croutons per bowl (for the garnish)

• a small nudge of butter 

• 1 tsp finely chopped parsley (for the garnish)

• A dash of dry sherry or port wine per bowl (optional)

procedure

1. Add the butter to a saucepan over medium-low heat.

2. When butter melts, add the shallots and cook (sweat) the shallots for 2-3 minutes while stirring. Avoid browning the shallots.

3. Then add the mushrooms and stir to combine with the shallots. Cook for 2-3 minutes.  

4. When moisture starts to release from the mushrooms, season with salt and pepper. Continue cooking over medium-Low heat and keep stirring the mushrooms so they release most of their moisture (about 10 minutes). Turn the heat off when the mushrooms just begin to dry and set them aside.

5. To make the béchamel sauce, start by preparing a roux. Add some butter to a small saucepan over medium-Low heat. When the butter melts, add the flour and mix to combine. Cook for two minutes while stirring occasionally and then turn the heat off and set the saucepan aside to allow the roux to cool. 

6. Now you need to make a flavoured milk for the béchamel. In another saucepan, add the whole milk, 2 small bay leaves, ½ onion with cloves, sea salt, black pepper and a pinch of freshly grated nutmeg. Place the saucepan over medium-high heat and bring to a gentle boil while stirring. The flavored milk is ready when the onion starts “dancing” or bobbing around. 

7. Remove the milk from heat and let it rest/infuse for 5 minutes. Remove the onion, cloves and bay leaves after infusing. 

8. Add the roux to the flavored milk and whisk to combine. 

9. Place the saucepan over medium heat and, while whisking constantly, bring the béchamel to a simmer.  The sauce should start to thicken slightly when ready. 

10. Place a fine-mesh strainer over a pot of cooked mushrooms and slowly pour in the béchamel. Use a rubber spatula to help scrape off any sauce stuck to the saucepan. 

11. Mix to combine. Use a stick blender to further break down the mushrooms and help extract more flavor. Another round of straining and pressing the mushrooms through the wire mesh sieve adds more flavor and smoothness to the soup. 

12. To finish the soup, add 3 ounces of milk and some whipping cream and mix well to combine. Gently heat to a simmer over medium heat. Adjust the seasoning to your taste.

13. This creamy mushroom soup can be served in a bowl with croutons, a small nub of butter and chopped parsley. A drizzle of dry sherry or port wine further enhances the flavor.