Cream of Mushroom Soup

Serving Size: 8


  • 3/4 ounce butter
  • 3 ounces onion, med. Dice
  • 1 ounce celery, med. Dice
  • 1 pound mushrooms, reserve 4 mushroom per serving for garnish, coarsely chop remaining mushrooms, Slice and sauté in butter, reserve for garnish
  • 1 quart chicken veloute, hot
  • 1/2 quart chicken stock, hot
  • 6 ounces heavy cream, hot
  • Salt and white pepper to taste


  1. Sweat the onions, celery and mushrooms in the butter without browning, until they are nearly tender.
  2. Add the veloute sauce. Bring to a simmer and cook until the vegetables are tender, about 15 minutes. Skim the surface if needed.
  3. Puree the soup, and then strain through a fine china cap.
  4. Return the soup to the stove, and if needed, thin with chicken stock.
  5. Bring the soup to a simmer and add the hot cream. Season to taste with salt and white pepper.
  6. Serve the soup topped with some of the sautéed sliced mushrooms.

Courtesy of Austin Cooks, a Culinary Arts program initiative of Austin Community College.