This 3-ingredient cream of mushroom soup is umami in a bowl.
has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats , since we're guessing you have those covered. Today, we’re simplifying a classic soup.
While I’m contractually obligated to say that my mom’s chicken–matzo ball is, always has been, and always will be my favorite soup, if I had to pick a silver medal, it would be a no-brainer: cream of mushroom. It’s as umami-packed as vegetarian soup gets, with just enough richness to feel like you won an award and then Brad Pitt appeared, out of nowhere, to give you a hug.
Beyond its two namesake ingredients, most recipes for cream of mushroom soup call for other vegetables , fresh or dried herbs , stock or broth, red or white wine, and sometimes a thickener . What no one ever tells you is that you don’t actually need any of that.You just need cream and mushrooms. The trick is to wring mushrooms for all their worth. In this case, that means using two types—fresh and dried. Here, I went with fresh creminis , which have a meaty flavor and relatively modest price, and dried shiitakes, which, according toThe fresh mushrooms get sautéed until deeply roasty, toasty, and browned. Now perhaps you’re expecting me to say something like,But no.
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