Creamy Mushroom Soup
A creamy Western-style soup made with button mushrooms, ham, onion, and light cream, thickened with a roux.
Ingredients
butter
salt
a pinch
black pepper
oyster mushrooms (washed and sliced)
ham (diced)
onion (diced)
flour
cold water
light cream
Instructions
1
Prepare the ingredients
Wash and slice the oyster mushrooms; dice the ham and onion.
2
Cook the roux
Melt the butter in a saucepan over low heat, add the flour, and stir continuously until the flour is cooked through and fragrant.
3
Build the soup base
Pour in the cold water and whisk quickly to combine. The mixture will look thin at first, but as it heats up the roux will thicken into a smooth sauce.
4
Sauté the add-ins
Heat a separate pan with a small knob of butter, sauté the diced onion, ham, and mushrooms until cooked through, then pour them into the roux soup and simmer together.
5
Season and serve
Once the mushroom soup comes to a gentle boil, stir in the light cream, add a pinch of salt and a few grinds of black pepper, and serve immediately.
