Cream of Mushroom Soup

ragusea says it gets a bad rap for being low class, cheap, so this version is more expensive and delicious source:


  • olive oil

  • 1 onion

  • butter

  • 1/4 cup (30g) flour

  • 1 cup (237mL) brandy

  • 4 cups (946mL) water

  • 1 oz (30g) dried mushroom (porcini would be a safe bet)

  • 2 tablespoons Worcestershire sauce (could use soy sauce or yeast extract instead)

  • 1 lb (454g) fresh mushrooms (cremini would be a safe bet)

  • 4 cloves garlic

  • 0.5 cup cream

  • salt

  • pepper

  • fresh herbs for garnish (I like tarragon and/or thyme and/or parsley)


  • Peel and roughly chop the onion. Heat a film of olive oil in a deep pan/pot and sauté the onion 5-10 minutes until it’s starting to go soft and brown. Melt in a couple tablespoons of butter (or more olive oil) and stir in the flour to make a roux. Fry the roux a few minutes until it’s starting to go brown and smell nutty.

  • Deglaze the pan with 3/4 of the brandy (reserve the rest for later) — be sure to turn off the heat first if you’re using a gas stove (learn from my mistakes in the video). Gradually stir in the water until smooth. Stir in the dried mushrooms, the Worcestershire sauce, grind in some pepper, cover and let simmer for at least a half hour (an hour is better).

  • Meanwhile, wash your fresh mushrooms, trim off any woody bits of stem they have and slice them thin. Heat a thick film of olive oil and melted butter (or just use oil) in a wide pan, stir in the mushrooms and give them a pinch of salt and a few grinds of pepper.

  • Stir the mushrooms until they release a ton of water and start simmering. At that point, you have a few minutes in which you can peel and mince the garlic. Once the water boils out of the mushrooms, you’ll need to stir constantly to keep them from burning. Fry them until they’ve shrunk a lot and are brown. Stir in the garlic and fry it for a few minutes. Deglaze with the remaining brandy, take if off the heat and reserve until the soup base is done.

  • When the soup base is done simmering, puree it until smooth. If you want to be extra fancy, pass it through a sieve and discard the fibers. Stir in the fresh mushroom mixture and half-ish of the cream (you might not want all of it). Gently boil the soup for a few minutes until the cream thickens a bit. Taste and adjust seasoning — it’ll probably need more salt. Add more cream if it needs it, and/or reserve the remaining cream for garnish.