Cream of Mushroom Soup

The main cause of wateriness is that the mushrooms weren't sautéed long enough to drive off their liquid. Always fry mushrooms in batches over high heat without a lid until all the moisture evaporates and a golden crust forms — this takes 8–12 minutes. Then add flour and cook another 2 minutes: it binds the starch. If the soup is already cooked and thin, simmer uncovered for 10–15 minutes to reduce it, or stir in a few tablespoons of heavy cream and blend again.

Mixing is not only possible but recommended — combinations create depth of flavor. Best base: champignons (neutral, lots of flesh) plus a handful of dried porcini (add the soaking water to the soup — it's pure umami). Oyster mushrooms add a delicate anise note, chanterelles a bright fruity tone. Portobello makes the soup darker and more savory. Using only champignons gives a mild soup — add at least a handful of dried mushrooms to boost the flavor.

Coconut cream is the most satisfying substitute with a neutral flavor. Whole milk works but gives a thinner soup — add more flour or potato for texture. Greek yogurt can be added at the very end at no higher than 70°C, otherwise it will curdle. Cashew cream (soaked cashews blended with water) is an excellent vegan option. For a dairy-free diet version: blend in cooked potato or white beans — they provide creaminess without the fat.

Grey color is the result of cooking without proper sautéing first. Golden-brown color comes from caramelized mushrooms: fry over high heat and don't stir too often — let a crust form. Add a teaspoon of soy sauce or Worcestershire sauce while sautéing: they deepen both the color and the flavor. A pinch of thyme helps too. Avoid prolonged boiling after adding cream — it lightens the soup and makes it greyer.

Classic toppings: sliced fresh mushrooms sautéed in butter, garlicky croutons or a drizzle of truffle oil, grated Parmesan, fresh thyme, a swirl of cream in the center of the bowl. Less conventional options that work: crispy bacon or prosciutto, fried chickpeas, a few drops of truffle oil. Sourdough white bread or a baguette pairs perfectly with the soup. If the soup is light, add pieces of toasted bread (focaccia or flatbread) directly in the bowl.