Cream of Mushroom Soup is a beloved comfort classic, bringing warmth, earthiness, and rich flavors together in one bowl. This is a soup that fills the kitchen with aromas of sautéed mushrooms, garlic, and herbs, transforming humble ingredients into something magical. It’s perfect for chilly evenings, cozy family meals, or any time you need a little extra comfort in a bowl. In this recipe, we’ll be blending different mushroom varieties, creamy broth, and fresh herbs to create a velvety soup that’s sure to become a favorite.
Why You’ll Love This Recipe:
- Comforting & Delicious: This soup brings a delightful richness with every spoonful.
- Versatile for Any Meal: Ideal as a starter or the main course with some crusty bread.
- Easily Customizable: Use your favorite mushrooms and adapt the herbs to suit your taste.
Ingredients You’ll Need:
- Fresh Mushrooms: Choose brown or cremini mushrooms for a deep, earthy flavor, or mix with other varieties like shiitake or oyster.
- Herbs: Thyme and parsley add wonderful depth; feel free to substitute with rosemary or chives if you prefer.
- Cream: Heavy cream works best for richness, though half-and-half is a lighter option.
- Flour: Helps thicken the soup to a perfect, smooth consistency.
- Garlic and Onion: Essential for layering flavor.
- Vegetable or Chicken Stock: For a vegetarian version, go with a high-quality vegetable stock.
How to Make Cream of Mushroom Soup:
Step-By-Step Instructions:
- Prepare the Mushrooms: Clean the mushrooms with a damp cloth or soft brush, then slice them thinly. Avoid rinsing mushrooms, as they can absorb water and lose flavor.
- Sauté the Aromatics: In a large pot, heat a little butter or olive oil over medium heat. Add the diced onions and minced garlic, and cook until they’re translucent and fragrant, about 5 minutes. This step is the foundation for the soup’s flavor.
- Cook the Mushrooms: Add the sliced mushrooms and herbs to the pot. Stir occasionally, allowing the mushrooms to cook down, soften, and release their natural juices. This step usually takes about 8-10 minutes. You’ll notice the mushrooms turning a lovely golden-brown as they caramelize and release their earthy aroma.
- Thicken the Soup: Sprinkle flour over the mushroom mixture, stirring to coat the mushrooms. This will help give your soup that thick, creamy texture. Stir continuously for 2-3 minutes to cook off the raw flour taste.
- Add the Broth and Cream: Gradually pour in the broth while stirring to keep things smooth. Once the broth is incorporated, add the cream slowly, adjusting the amount based on how creamy you want the soup to be.
- Simmer and Season: Bring the soup to a gentle simmer, allowing all the flavors to blend. Season with salt and pepper to taste, and let it cook for another 10-15 minutes. If you prefer a smoother texture, use an immersion blender to blend part of the soup or blend it in batches.
- Serve and Garnish: Ladle the soup into bowls, garnish with fresh herbs or a drizzle of cream, and enjoy it piping hot with a side of crusty bread or garlic toast.
Helpful Tips:
- For a thicker soup: Add an extra tablespoon of flour, or reduce the broth slightly.
- Blending: For a silky texture, blend half of the soup and mix it back into the pot.
- Extra flavor: Add a splash of soy sauce or Worcestershire sauce for an umami boost.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian (if vegetable stock is used)
Notes:
- This soup keeps well and is a great make-ahead meal for busy weeks.
- Use different mushroom varieties like shiitake or porcini for extra flavor depth.
Nutritional Information:
Per serving, based on using heavy cream and vegetable stock.
Frequently Asked Questions:
Can I freeze this soup?
Yes, let it cool fully before transferring to a freezer-safe container. When reheating, add a splash of cream or broth to restore its smooth texture.
How do I make it vegan?
Swap the cream with coconut milk or a dairy-free alternative, and use vegetable broth.
What should I serve it with?
A warm baguette, garlic toast, or a side salad pairs perfectly.
Storage Instructions:
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm over low heat on the stovetop, stirring occasionally. For best results, avoid boiling, as it can change the soup’s creamy texture.
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Conclusion
This Cream of Mushroom Soup is a comforting, flavorful recipe that’s perfect for any occasion. The creamy texture, earthy mushrooms, and aromatic herbs come together in a bowl that’s sure to warm you from the inside out. Enjoy this soup as a delightful start to a meal, or as the main course with some crusty bread. Happy cooking!
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Cozy Cream of Mushroom Soup Recipe
Description
Cream of Mushroom Soup is a beloved comfort classic, bringing warmth, earthiness, and rich flavors together in one bowl. This is a soup that fills the kitchen with aromas of sautéed mushrooms, garlic, and herbs, transforming humble ingredients into something magical. It’s perfect for chilly evenings, cozy family meals, or any time you need a little extra comfort in a bowl. In this recipe, we’ll be blending different mushroom varieties, creamy broth, and fresh herbs to create a velvety soup that’s sure to become a favorite.
Ingredients
- Fresh Mushrooms: Choose brown or cremini mushrooms for a deep, earthy flavor, or mix with other varieties like shiitake or oyster.
- Herbs: Thyme and parsley add wonderful depth; feel free to substitute with rosemary or chives if you prefer.
- Cream: Heavy cream works best for richness, though half-and-half is a lighter option.
- Flour: Helps thicken the soup to a perfect, smooth consistency.
- Garlic and Onion: Essential for layering flavor.
- Vegetable or Chicken Stock: For a vegetarian version, go with a high-quality vegetable stock.
Instructions
- Prepare the Mushrooms: Clean the mushrooms with a damp cloth or soft brush, then slice them thinly. Avoid rinsing mushrooms, as they can absorb water and lose flavor.
- Sauté the Aromatics: In a large pot, heat a little butter or olive oil over medium heat. Add the diced onions and minced garlic, and cook until they’re translucent and fragrant, about 5 minutes. This step is the foundation for the soup’s flavor.
- Cook the Mushrooms: Add the sliced mushrooms and herbs to the pot. Stir occasionally, allowing the mushrooms to cook down, soften, and release their natural juices. This step usually takes about 8-10 minutes. You’ll notice the mushrooms turning a lovely golden-brown as they caramelize and release their earthy aroma.
- Thicken the Soup: Sprinkle flour over the mushroom mixture, stirring to coat the mushrooms. This will help give your soup that thick, creamy texture. Stir continuously for 2-3 minutes to cook off the raw flour taste.
- Add the Broth and Cream: Gradually pour in the broth while stirring to keep things smooth. Once the broth is incorporated, add the cream slowly, adjusting the amount based on how creamy you want the soup to be.
- Simmer and Season: Bring the soup to a gentle simmer, allowing all the flavors to blend. Season with salt and pepper to taste, and let it cook for another 10-15 minutes. If you prefer a smoother texture, use an immersion blender to blend part of the soup or blend it in batches.
- Serve and Garnish: Ladle the soup into bowls, garnish with fresh herbs or a drizzle of cream, and enjoy it piping hot with a side of crusty bread or garlic toast.
Notes
- This soup keeps well and is a great make-ahead meal for busy weeks.
- Use different mushroom varieties like shiitake or porcini for extra flavor depth.