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Cream of Mushroom Soup

Cream of Mushroom Soup
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Cream of Mushroom Soup is a warm, comforting, and flavorful dish combining rich earthy mushrooms with velvety cream. This classic, easy-to-prepare soup uses simple, fresh ingredients to create a hearty meal or an elegant starter, perfect for chilly days or cozy gatherings. Its creamy texture, versatile flavor profile, and customizable nature make it a comforting essential that suits various dietary needs.

Ingredients

Main Ingredients

  • Fresh mushrooms (button or cremini) – 12 oz (340 g), sliced
  • Onion – 1 medium, finely chopped
  • Garlic – 2 cloves, minced
  • Butter or olive oil – 2 tablespoons
  • All-purpose flour – 2 tablespoons (or gluten-free flour blend for GF version)
  • Vegetable or chicken broth – 4 cups (960 ml)
  • Heavy cream or milk – 1 cup (240 ml)
  • Thyme or parsley (fresh) – 1 teaspoon, chopped
  • Salt – to taste
  • Black pepper – to taste

Instructions

  1. Prep the Ingredients: Clean and slice the mushrooms evenly to ensure uniform cooking. Finely chop the onion and mince the garlic to maximize their flavor release during cooking.
  2. Sauté the Bases: Heat butter or olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, sautéing for about 3-5 minutes until fragrant and translucent. This step builds a flavorful aromatic foundation.
  3. Cook the Mushrooms: Add the sliced mushrooms to the pot and sauté until they release moisture and begin to brown, about 7-10 minutes. This intensifies their natural earthiness and develops rich flavors.
  4. Make the Roux: Sprinkle the flour evenly over the mushroom mixture and stir well. Cook for 2 minutes to remove the raw flour taste and help thicken the soup later.
  5. Add Broth and Simmer: Gradually pour in the vegetable or chicken broth while stirring continuously to prevent lumps. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 minutes to allow flavors to meld.
  6. Blend for Creaminess: Use an immersion blender or transfer half of the soup to a blender and puree until smooth. Stir the blended portion back into the pot to create a creamy texture while retaining some mushroom pieces for texture.
  7. Finish with Cream and Seasoning: Slowly stir in the heavy cream or milk, then add salt, pepper, and fresh herbs (thyme or parsley) to taste. Warm the soup through without boiling to prevent curdling.

Notes

  • Use fresh mushrooms instead of canned for better texture and deeper flavor.
  • Don’t overcrowd the pan when sautéing mushrooms; cook in batches if necessary to get a golden sear.
  • Blend only half the soup to keep a pleasant mushroom texture.
  • Season gradually and adjust salt and pepper at the end to avoid over-seasoning.
  • Add a splash of lemon juice or vinegar before serving to brighten the earthy flavors.
  • Experiment with different herbs like rosemary, sage, or dill for new flavor notes.
  • For vegan version: use coconut milk or cashew cream instead of dairy cream and olive oil instead of butter.
  • To make gluten-free: replace all-purpose flour with a gluten-free flour blend or cornstarch slurry.
  • For extra umami, add soy sauce or nutritional yeast.
  • Soup freezes well without cream; add cream after thawing and reheating.
  • Reheat gently on low heat and stir frequently, adding broth or cream if soup thickens too much.

Nutrition

Keywords: cream of mushroom soup, mushroom soup, easy mushroom soup, creamy mushroom soup, vegetarian soup, comfort food

Find it online: https://marybaking.com/cream-of-mushroom-soup/