- 1 1/4 pounds portobello, cremini, or brown button mushrooms
- 2 medium yellow onions
- 4 cloves garlic
- 2 stalks celery
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt, plus more to taste
- 1 tablespoon unsalted butter
- Freshly ground black pepper
- Fresh or dried thyme
- 2 to 3 tablespoons dry sherry or dry Marsala
- 6 to 7 cups any basic vegetable broth or 5 cups canned vegetable broth diluted with 2 cups water
- 2 1/2 tablespoons Arborio rice
- 1 teaspoon sweet paprika
- 3 tablespoons half-and-half or light cream
- 1/3 cup chopped fresh dill or flat-leaf parsley
- Sour cream or crème fraîche for garnish (optional)
This recipe contains: Dairy
Recipe notes: Thomas writes that she likes "to purée this soup to a semi-rough stage. I add half the fresh dill or parsley to the soup with the half-and-half, then purée it with an immersion blender, using brief pulses, or a regular blender working in batches, until it is somewhere between smooth and chunky. Then I sprinkle the remaining herbs on top of the soup when I serve it."
Old-Fashioned Cream of Mushroom Soup
"This is a traditional creamy mushroom soup, mainly mushrooms and onions, browned in oil and butter and simmered. I made it for my mother when she was older and wanted food to taste the way she remembered it." -Anna Thomas
Yield: 6 servings
Clean and coarsely chop the mushrooms. Chop the onions; you should have about 3 cups. Mince the garlic and chop the celery to get about 3/4 cup.
In a nonstick skillet, heat 2 tablespoons olive oil, add the chopped onions and a pinch of salt, and cook over gentle heat, stirring now and then, until the onions are soft and golden, about 20 minutes.
Meanwhile, in a second skillet, heat the remaining 1 tablespoon oil with the butter and sauté the garlic in it over medium heat for about 2 minutes. Add the mushrooms, 1/2 teaspoon salt, and black pepper and thyme to taste. Raise the heat to high and sauté the mushrooms, stirring often, until they give up their liquid, sizzle, and begin to turn darker brown, 7 or 8 minutes. Add a splash of sherry or Marsala and stir as it cooks away.
While the mushrooms and onions are sautéing, put the broth, rice, and celery into a soup pot and simmer, covered, for about 15 minutes. (Remember, if you are using canned broth you should dilute it, about 2 parts broth to 1 part water, or it will be too salty.) When the mushrooms and onions are ready, add them to the pot along with the paprika and keep simmering, covered, for another 15 minutes. Remove the soup from the heat and stir in the half-and-half and the fresh dill or parsley. Taste, and correct the seasoning with a pinch more salt if needed.
If you like, drop a spoonful of sour cream or crème fraîche on each serving.
- Central/South American
- Eastern European
- Middle Eastern
- Southern/Soul Food
- Contest Winner
- Cookbook Author
- James Beard
- JBF Award Winner
- JBF Event Chef
- JBF Member
- JBF Partner
- JBF Staff
- Cocktail Party
- Dinner Party
- Mother's/Father's Day
- New Year's Eve
- Valentine's Day
- First Course
- Hors d'Oeuvre
- Main Course
- Main Course, Vegetarian
Navigating for Recipes
Use this tool to explore our collection of recipes by performing a search, choosing some filters or both.
Navigate through the filters and select as many as you like from each category. Click Search when you're ready.