Members recipe 
Soups & Stews · French
Cream of Mushroom Soup with Roasted Mushroom Caps
Cremini mushrooms are browned hard, then pureed with shallots, thyme and cream into a velvety, earthy soup. Each bowl gets a roasted mushroom cap filled with garlic crumbs that slowly sinks into the silky surface.
Test kitchen note: Crowded mushrooms steam instead of browning, so sear them in two batches; the caramelized bits are where most of the flavor comes from.
Method 6 steps
This recipe is for members
Join to unlock the full ingredient list, all 6 steps and every other members recipe in the library.
Already a member? Sign in
Pairs well with
Cook these next
Top rated in Soups & Stews
Favourites from this slice
Old-Fashioned Chicken Noodle Soup
A slow-simmered chicken broth, golden and flecked with parsley, carries tender carrot cubes and wide egg noodles. It ...
Members-only recipe
Bun Bo Hue Spicy Lemongrass Beef Noodle Soup
Central Vietnam's fiery noodle soup layers lemongrass, shrimp paste and chili oil into a broth that is bold, funky an...
Members-only recipe
Turkish Yogurt Soup with Tiny Meatballs and Chickpeas
Marble-sized lamb meatballs and chickpeas swim in a tangy, rice-thickened yogurt broth finished with butter and dried...
Members-only recipe
Hungarian Beef Goulash Soup
Chuck roast braises with a generous amount of sweet paprika, caraway and onions until the broth turns a deep rusty re...
Members-only recipe