Cream of mushroom soup has a bit of an image problem. Despite having been immortalized as a cultural icon by Andy Warhol, it nonetheless lacks the easy glamor and charm captured by his more famous subject, Marilyn Monroe. We might not be able to raise this unassuming potage all the way to blond bombshell status, but a quick makeover can definitely bring some allure into play. First, we should depart from canned food, and all its bleak culinary associations.
After just a small amount of preparation to make a simple from-scratch mushroom base, you can have a soup that’s ready in minutes. Next, since we’re cooking sous vide, why not a bit more of la belle langue, to impart further romance. We’ll finish the soup by puréeing it with the tangy luxuriousness of crème fraîche, and feel fully justified in replacing that dowdy prepositional phrase “cream of ___ soup” with the much sexier velouté(meaning velvety, hubba hubba). All that remains is a sprinkle of chives and perhaps a scattering of mushrooms cooked in butter. Et voilà, c’est sexy, non?