Cream of Mushroom Soup
Cozy Up with Creamy Mushroom Soup: A French Classic
Is there anything more comforting than a warm bowl of soup on a chilly evening? Today, we’re diving into the world of French cuisine with a recipe for Creamy Mushroom Soup that’s guaranteed to delight your taste buds. This isn’t just any mushroom soup; it’s a rich, velvety, and deeply flavorful experience that’s surprisingly easy to create at home.
This recipe leans into classic French techniques, building layers of flavor from sautéed aromatics, deglazing with wine, and finishing with a touch of cream. The result? A luxurious soup that feels like it came straight from a Parisian bistro.
What makes this Creamy Mushroom Soup special?
- Depth of Flavor: We use a combination of fresh mushrooms, thyme, and a touch of Marsala wine (or your favorite dry wine) to create a complex and satisfying base.
- Velvety Texture: The addition of flour helps to thicken the soup naturally, creating a beautifully smooth and creamy consistency.
- Easy to Make: Despite its elegant flavor, this soup is surprisingly simple to prepare, making it perfect for a weeknight meal or a special occasion.
Tips for the Best Creamy Mushroom Soup:
- Mushroom Variety: While brown mushrooms (cremini or button) work beautifully, feel free to experiment with a mix of wild mushrooms for an even more complex flavor.
- Wine Choice: Marsala wine adds a unique sweetness, but a dry red or white wine will also work well. Choose a wine you enjoy drinking!
- Don’t Boil the Cream: Gently simmering the cream prevents it from separating and ensures a smooth, velvety texture.
- Fresh Herbs: Using fresh thyme and parsley adds a bright, aromatic finish to the soup.
Serving Suggestions:
Enjoy this Creamy Mushroom Soup as a starter, a light lunch, or a comforting dinner. It pairs beautifully with crusty bread for dipping, a simple green salad, or a grilled cheese sandwich.
Frequently Asked Questions:
- Can I make this soup vegan? Yes! Substitute the butter with olive oil or vegan butter, use vegetable broth instead of chicken broth, and replace the heavy cream with full-fat coconut milk or cashew cream.
- Can I use dried mushrooms? Absolutely! Rehydrate about 1 ounce of dried mushrooms in hot water for 30 minutes, then chop and add them to the soup along with the fresh mushrooms.
- Can I make this soup ahead of time? Yes, you can make the soup a day or two in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.
- How do I thicken the soup if it’s too thin? You can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup. Cook for a few minutes until thickened.
- Can I freeze this soup? Yes, but the texture may change slightly upon thawing. It’s best to freeze the soup before adding the cream.
We hope you enjoy this delightful Creamy Mushroom Soup! It’s a recipe that’s sure to become a family favorite.
Creamy Mushroom Soup
Ingredients
- 1.5 pounds brown mushrooms fresh, sliced
- 2 to 3 minutes for sauteing onion
- 1 minute garlic cook until fragrant
- 2 teaspoons thyme chopped
- 0.5 cup Marsala wine or any dry red or white wine
- 6 tablespoons all-purpose flour
- 4 cups low sodium chicken broth or stock
- 1-2 teaspoons salt adjust to taste
- 0.5-1 teaspoons black pepper cracked, adjust to taste
- 2 cubes beef bouillon crumbled
- 1 cup heavy cream or half and half, sub with evaporated milk
- 0.5 tablespoon parsley chopped, fresh, to serve
- 0.5 tablespoon thyme chopped, fresh, to serve
- 2 tablespoons butter
- 1 tablespoon oil
Instructions
- Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
- Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
- Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
- Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
- Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
- Mix in parsley and remaining thyme. Serve warm.
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