Creamy mushroom soup from The Food Lab: Better Home Cooking Through Science (page 217) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Potawatomus on January 24, 2026

    I don’t think this was worth the effort required. This was some of the okayest soup I’ve ever had.

  • koolMoD on November 28, 2017

    Very simple recipe that resulted in a flavourful soup. I used an immersion blender so did not get the silky texture I probably would gotten with a blender and fine mesh strainer. I did not match at all the golden colour of the soup in his picture (though honestly the colour I got is the colour I would have expected from a mushroom soup).

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