Wayne Gisslen

Cream of Mushroom Soup

Cream Soup Method 2

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Preparation info
  • 3 qt 2.9 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Review cream soup guidelines and Method 1.
  2. Heat the butter in a heavy saucepot over moderate heat.
  3. Add the onions and mushrooms. Sweat the vegetables without letting them brown.
  4. Add the flour and stir to make a roux. Cook the roux a few minutes, but do not let it start to brown.
  5. Gradua

Per serving: Calories, 240; Protein, 4 g; Fat 19 g (71% cal.); Cholesterol, 55 mg; Carbohydrates, 15 g; Fiber, 1 g; Sodium, 125 mg.