Cream of Mushroom Soup with Bechamel Sauce

Name: Cream of Mushroom Soup with Bechamel Sauce
Total time: 5400 s
Yield: 9 servings
Cuisine: American
Ingredients: 1/3 cup flour (40 grams); 3 tablespoons butter (40 grams); 3 1/3 cups milk (800 milliliters); 1 onion piqué (1/4 onion, 5 whole cloves, 1 bay leaf); Salt, to taste; Black pepper, to taste; 1 pound mushrooms (500 grams); 3/4 cup heavy cream (200 milliliters); 3 tablespoons milk (optional) (50 milliliters); 3 tablespoons butter (40 grams); Salt, to taste; Black pepper, to taste; Shallot, to taste (if you can't find shallot, substitute with onion and garlic)

Carmina Sarabia Miguel @cook_28307546

Oaxaca, México

Cream of mushroom soup is a delight, but made this way, it's even better. Join me in this recipe and discover the wonders you can create.

Carmina Sarabia Miguel @cook_28307546

Oaxaca, México

Cream of mushroom soup is a delight, but made this way, it's even better. Join me in this recipe and discover the wonders you can create.

Saved

Ingredients

1 hr 30 min

9 servings

For the bechamel sauce
1/3 cupflour (40 grams)
3 tablespoonsbutter (40 grams)
3 1/3 cupsmilk (800 milliliters)
1onion piqué (1/4 onion, 5 whole cloves, 1 bay leaf)
Salt, to taste
Black pepper, to taste
For the mushroom soup
1 poundmushrooms (500 grams)
3/4 cupheavy cream (200 milliliters)
3 tablespoonsmilk (optional) (50 milliliters)
3 tablespoonsbutter (40 grams)
Salt, to taste
Black pepper, to taste
Shallot, to taste (if you can't find shallot, substitute with onion and garlic)

Saved

Steps

1 hr 30 min

1

Gather the ingredients for the bechamel sauce.
2

In a pot, heat the 3 1/3 cups (800 milliliters) of milk.
3

In a separate pan, melt the butter. Once melted, add the flour all at once and stir. Don't worry if it forms a paste.
4

Add the onion piqué to the milk and season with salt and pepper.
5

Using a ladle, gradually add the hot milk to the pan with the flour and butter, stirring with a whisk or spatula. Once combined and smooth, your bechamel sauce is ready. Set aside.
6

Now, prepare the mushroom soup. Gather your ingredients.
7

Sauté the mushrooms. You can reserve a few pieces for garnish or add them all to the soup.
8

In another pot, melt 3 tablespoons (40 grams) of butter and sauté the shallot (or onion and garlic).
9

Add the sliced mushrooms.
10

Cook over high heat until the mushrooms release their juices and reduce in size. Turn off the heat.
11

Transfer the mushrooms and bechamel sauce to a blender and blend until you reach your desired consistency.
12

Pour the blended mixture back into the pot and cook over medium heat.
13

After cooking for a while, add the 3/4 cup (200 milliliters) of heavy cream and stir. Taste and adjust salt and pepper as needed.
14

Continue cooking over medium heat. If the soup is too thick, add another 3 tablespoons (50 milliliters) of milk. Bring to a boil, cover, and your soup is ready.
15

Serve and enjoy your masterpiece.