CREAM OF MUSHROOM SOUP – How to make a CREAM OF MUSHROOM SOUP recipe

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  1. I've never heard of using egg yolks to thicken a soup. However, you could make a roux using a bit of flour in your mushrooms and butter, chill it to condense it, then re-constitute it with broth and thicken it with cream and butter until you have a good consistency.

  2. Your soup is extremely watery. You can put some cornstarch to make it thicker. And with the pepper, I don't know what type of pepper you use in the video but I was taught that if you put it into the soup too soon, it will loose its taste, especially with asian pepper. By the way, thanks for sharing your recipe.

  3. this is a great recipe. I just grew my own white oyster mushroom and wish to adapt your delicious recipe for it instead of button mushrooms. thanks for this video. all the best from the Philippines!

  4. A half-pound of fresh buttonmushrooms yields about 2.75 cupschopped or 2.5 cups sliced. In addition, If you sliced 1 pound of fresh buttonmushrooms, your resulting 5 cups of raw would turn into about 2 cups after cooking them.

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